Portugal Cakes
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"A different muffin for Sunday brunch--or afternoon tea."
Original recipe yield: 12 medium sized muffins.
- Prep Time:
- 10 Minutes
- Cook Time:
- 20 Minutes
- Ready In:
- 30 Minutes
- Servings:
- 12
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INGREDIENTS:
- 1 cup white sugar
- 1 cup margarine
- 4 eggs
- 1/4 cup dry sherry
- 1 cup all-purpose flour
- 1 cup dried currants
- 1 pinch ground nutmeg
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DIRECTIONS:
- Preheat oven to 375 degrees C (190 degrees F). Grease or spray with non-stick cooking spray 12 muffin tins.
- Separate the eggs. Lightly beat the egg yolks. Beat the egg whites until stiff peaks form.
- Cream the sugar with the butter or margarine until light. Add the beaten egg yolks and sherry. Gently fold in the beaten egg whites.
- 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.
- Bake at 375 degrees F (190 degrees F) for 20 minutes or until the tops are golden brown.
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