• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Normal
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Recipe Ingredient

  • 250g high-ratio flour
  • 2½ tsp baking powder
  • 1/4 tsp bicarbonate of soda
  • 3 large eggs, beaten
  • 125ml UHT milk
  • 1/4 tsp salt
  • 120g unsalted butter
  • 150g castor sugar
  • 100ml cherry brandy or any fruit juice
  • 50g blackcurrants
  • 60g macadamia nuts, smashed and coarsely chopped
  • 60g pistachios, coarsely chopped

Instructions

  1. Lightly grease a 12-hole muffin-pan and preheat oven to 200°C.
  2. Sift flour, baking powder and bicarbonate of soda together. In a large bowl, combine beaten eggs with milk and salt.
  3. Cream butter and sugar until pale. Add sifted dry ingredients and pour in egg and milk mixture followed by cherry liqueur. Stir in blackcurrants and nuts to mix.
  4. Spoon batter into muffin pan filling up to three-quarters full.
  5. Bake in preheated oven for 20 minutes or until well risen and firm to the touch.
  6. Stand muffins in the pan for about 2-3 minutes. Turn onto a wire rack to cool completely.

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