About this recipe: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.
Makes: 12 medium sized muffins
200g caster sugar
4 tablespoons dry sherry
125g plain flour
1 pinch ground nutmeg
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Method Prep:10min › Cook:20min › Ready in:30min
Preheat oven to 190 C / Gas 5. Grease 12 muffin tins.
Separate the eggs. Lightly beat the egg yolks. Beat the egg whites until stiff peaks form.
Cream the sugar with the margarine until light. Add the beaten egg yolks and sherry. Gently fold in the beaten egg whites.
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.
Bake for 20 minutes or until the tops are golden brown.