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Кексы шоколадные со смородиной

Chocolate Blackcurrant Muffins

Airy, open-crumbed chocolate muffins made with kefir and frozen blackcurrants. A quick whisk-only batter, a gentle berry tang and a deep chocolate flavor.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 10 muffins
Course: Muffins and loaf cakes
Cuisine: Home cooking
Ingredients Method Notes

Ingredients
  

  • 200 g all-purpose flour sifted
  • 2 tbsp cocoa powder
  • 130 g sugar
  • 1.5-2 tsp baking powder
  • 180 ml kefir
  • 70 ml vegetable oil
  • 1 egg
  • 200 g frozen blackcurrants do not thaw

Method
 

  1. Beat the egg with the sugar, pour in the kefir and mix.
  2. Add the sifted flour, baking powder and cocoa. Whisk well into a smooth batter.
  3. At the very end, stir in the vegetable oil and the frozen blackcurrants - the batter is ready.
  4. Divide the batter between paper muffin cases, filling them to the top.
  5. Bake in an oven preheated to 180 °C (350 °F) for 25 minutes. Test with a skewer - it should come out dry.
  6. Let the muffins cool - and enjoy!

Notes

Add the currants straight from the freezer so they don't streak the batter. In season, fresh berries work in the same amount.