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Swiss Black Currant Seeds Muffins

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  Flour 2 Cup (32 tbs)
  Sugar 1⁄3 Cup (5.33 tbs)
  Baking powder 1 Tablespoon
  Salt 1⁄2 Teaspoon
  Egg 1
  Milk 1 Cup (16 tbs)
  Butter 1⁄4 Cup (4 tbs), melted and cooled
  Vanilla 1 Teaspoon
  Black currant jelly 1⁄3 Cup (5.33 tbs)
  Toasted sesame seeds 2 Tablespoon (Toast In Small Frying Pan On Medium Heat. Stir Until Brown)

Combine flour, sugar, baking powder and salt in a large bowl and stir well.
In another bowl whisk egg, milk, melted butter and vanilla.
Pour into center of dry ingredients and mix for 10 seconds.
Fill muffin pans one-half full.
Spoon a dollop of jelly in center and cover with more batter until they are three-fourths full.
Sprinkle tops with toasted sesame seeds.
Bake until brown.
Bake at 375 degrees about 25 minutes

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Nutrition Rank

Nutrition Facts

Serving size

Calories 159 Calories from Fat 47

% Daily Value*

Total Fat 5 g8.2%

Saturated Fat 2.6 g13.2%

Trans Fat 0 g

Cholesterol 25.4 mg8.5%

Sodium 166.3 mg6.9%

Total Carbohydrates 24 g8.1%

Dietary Fiber 0.78 g3.1%

Sugars 10 g

Protein 3 g6.4%

Vitamin A 2.7% Vitamin C

Calcium 12.4% Iron 7.4%

*Based on a 2000 Calorie diet

Swiss Black Currant Seeds Muffins Recipe