Portugal Cakes
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Description
A different muffin for Sunday brunch--or afternoon tea.
Ingredients
- 1 cup white sugar
- 1 cup butter, room temperature
- 4 eggs
- ¼ cup dry sherry
- 1 cup all-purpose flour
- 1 cup dried currants
- 1 pinch ground nutmeg
Directions
- 1. Preheat oven to 375 degrees C (190 degrees F). Grease or spray with non-stick cooking spray 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 butter until light and fluffy. Add the beaten egg yolks and sherry. Gently fold in the beaten egg whites.
- 4. Sift the flour with the nutmeg and gently stir into the egg mixture until smooth. Stir in the currants. Pour the batter into the prepared tin.
- 5. Bake in preheated oven until the tops are golden brown and a tester inserted into the center of a muffin comes out clean, about 20 minutes.
Nutrition Facts
serving: 12 medium sized muffins
calories: 301 kcal
carbohydrates: 34.5 g
protein: 3.8 g
saturated fat: 10.3 g
cholesterol: 102.7 mg
sodium: 163.4 mg
fiber: 1.1 g
sugar: 24.9 g
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