Vanilla muffins with black currant

These vanilla blackcurrant muffins are cooked with butter and milk. They are very tender, sweet, with a slight sourness and a wonderful currant-vanilla aroma. Unmatched baked goods, easy to prepare.

Ingredients

• Butter (softened) - 100 g
• Milk - 60 ml
• Eggs - 2 pcs.
• Sugar - 200 g
• Flour - 200 g (1.5 cups with a capacity of 200 ml)
• Baking powder - 10 g
• Black currant - 150 g
• Vanilla extract - 5 g
• or vanillin - 2 g

Directions

1. Essential products.
2. From this amount, I got 12 cupcakes.
3. Combine soft butter in a bowl with a small part of sugar.
4. We begin to beat the butter with sugar with a mixer, gradually adding all the sugar.
5. You should get a homogeneous mixture.
6. Then, continuing to beat, stir in the eggs one at a time.
7. Beat everything until smooth.
8. Preheat the oven to 190-200 degrees.
9. Add one or two tablespoons of flour to the currants and mix gently (so that each berry is rolled in flour).
10. Add baking powder to the remaining flour. We mix.
11. Add vanilla extract (or vanillin) to the egg-oil mixture.
12. We mix.
13. Add flour sifted with baking powder.
14. Mix everything with a mixer at low speed or with a spatula until smooth.
15. Then pour in the milk. Mix again until smooth.
16. Add the black currants along with the remaining flour.
17. Gently mix the dough with a spatula or spoon so that the berries are evenly distributed.
18. Place paper capsules for muffins in molds and fill 2/3.
19. We put the forms with muffins for 20-30 minutes in an oven preheated to 190-200 degrees.
20. Soft and airy vanilla muffins with black currant are ready.
21. Bon Appetit!