Zante Muffins
A dish — butter and sugar carry it.
contains glutencontains dairycontains eggs
Ingredients
US
Metric
- 120 ml butter
- 180 ml sugar
- 3 eggs
- 350 ml milk
- 470 ml corn meal
- 240 ml flour
- 5 ml salt
- 25 ml baking powder
- 120 ml currants
Make it lactose-friendly
- ½ cup butter → plant butter, ghee (mostly lactose-free), or olive oil
- 1½ cups milk → lactose-free milk, oat milk, or almond milk
Steps
- Cream the butter; add sugar, gradually, eggs well beaten, and milk; then add dry ingredients mixed and sifted, and currants. Bake in buttered individual tins.
Nutrition (estimated, per serving)
| Calories | 458 |
|---|---|
| Protein | 8.1 g |
| Fat | 20.0 g |
| Carbs | 63.7 g |
| Fiber | 1.3 g |
| Sodium | 957 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States