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Description
Blueberry- black curant muffins

For 14 muffins middle sized muffins:
15dkg fresh blueberry/black currant
25dkg flour
1 small cup of yoghurt + less than a 1dl milk
(or 2dl yoghurt and no milk)
1 big egg
1 teaspoon of backing powder
1,5dl melted butter or margarine
ca.15dkg crystal sugar
(i also used some raughly chopped almonds, hazel- and walnuts, about a palmful of these)

Preheat the oven.
Mix the dry ingredients (even the nuts) in a bowl and the liquid ones, with the crystal sugar, in another.
Take care to cool the butter a bit before pouring over the eggy mixture!
Then add the liquid part to the flour and fold in well but don't overstir. As a final step add 3/4 of the fruits to this mixture and fill the muffin cups to 3/4 level.
Sprinkle the remaining fruits over the top of the muffins. (You can save some for plate decoration also.)
Bake the muffins for about 20-30 minutes, in the 1st 10-15 minutes on high flame, then turn it lower.
After taking them off the oven leave the muffins for about 10-15 minutes to cool in the cups and only after this remove them.
You can decorate with fresh mint spring and berries, whipped cream or powder sugar.
In this case i didn't want to add whipped cream because it would hide the wonderfully dotty top of the muffins.

____________
DO NOT USE MY WORKS IN ANY WAY WITHOUT MY WRITTEN PERMISSION, PLEASE!

Description
Blueberry- black curant muffins

For 14 muffins middle sized muffins:
15dkg fresh blueberry/black currant
25dkg flour
1 small cup of yoghurt + less than a 1dl milk
(or 2dl yoghurt and no milk)
1 big egg
1 teaspoon of backing powder
1,5dl melted butter or margarine
ca.15dkg crystal sugar
(i also used some raughly chopped almonds, hazel- and walnuts, about a palmful of these)

Preheat the oven.
Mix the dry ingredients (even the nuts) in a bowl and the liquid ones, with the crystal sugar, in another.
Take care to cool the butter a bit before pouring over the eggy mixture!
Then add the liquid part to the flour and fold in well but don't overstir. As a final step add 3/4 of the fruits to this mixture and fill the muffin cups to 3/4 level.
Sprinkle the remaining fruits over the top of the muffins. (You can save some for plate decoration also.)
Bake the muffins for about 20-30 minutes, in the 1st 10-15 minutes on high flame, then turn it lower.
After taking them off the oven leave the muffins for about 10-15 minutes to cool in the cups and only after this remove them.
You can decorate with fresh mint spring and berries, whipped cream or powder sugar.
In this case i didn't want to add whipped cream because it would hide the wonderfully dotty top of the muffins.

____________
DO NOT USE MY WORKS IN ANY WAY WITHOUT MY WRITTEN PERMISSION, PLEASE!