Sherry and currant muffins

    30 min

    A muffin that breaks out of the norm. These muffins are made with dry sherry, currants and nutmeg. They are simple, yet delicious. Serve for breakfast, afternoon tea or general snacking.

    3 people made this

    Makes: 12 medium sized muffins

    • 200g caster sugar
    • 225g margarine
    • 4 eggs
    • 4 tablespoons dry sherry
    • 125g plain flour
    • 145g currants
    • 1 pinch ground nutmeg

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Preheat oven to 190 C / Gas 5. Grease 12 muffin tins.
    2. Separate the eggs. Lightly beat the egg yolks. Beat the egg whites until stiff peaks form.
    3. Cream the sugar with the margarine until light. Add the beaten egg yolks and sherry. Gently fold in the beaten egg whites.
    4. Sieve the flour with the nutmeg and gently stir into the egg mixture until smooth. Stir in the currants. Pour the batter into the prepared tins.
    5. Bake for 20 minutes or until the tops are golden brown.

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    Reviews & ratings
    Average global rating:

    Reviews in English (2)


    I have to be honest and say that this recipe did not meet my expectations. I feel the sherry flavor is too over- powerering. The currants all sunk to the bottom of all of my muffins. These muffins are pretty good right out of the oven. When they are room temperature, they're not so good. Also: too high in fat.  -  07 Jul 2000  (Review from Allrecipes US | Canada)


    instead of sherry i used vanilia and almond extract,used raisins and currants but combined them with dry ingredients first so they won,t sink. they are yummy and hubby can,t stop eating them. enjoy  -  25 Sep 2011  (Review from Allrecipes US | Canada)