Moving doesn’t help baking or cooking but I managed to make some muffins in between unpacking and folding things. These ones were proposed to be made with gooseberries but I made them with sour cherries and apricots. The sweet meringue topping is breaking the sourness of the fruits. Definitely for sour/sweet combo lovers. They do not look as good as the original ones but I could not find my normal muffin forms. Took the recipe from here. Enjoy!
Ingredients for 12 pieces:
125 g butter
100 g sugar
120 g flour
1/2 tsp baking powder
fruits: 36 gooseberries or 12 apricots and 25 cherries
For meringue topping:
2 egg whites
100 g sugar
1 tsp lemon juice
1 tsp cornstarch
All of the ingredients for muffins should be in room temperature.
Beat the butter till whitish and add sugar. Mix and add the egg. Add the flour mixed with baking powder and mix well.
Line the muffin forms with muffin papers. Divide the batter between them (there is very little of the batter but it will rise during baking). Put the fruits on the batter.
Beat the egg whites until stiff. Add sugar, spoon by spoon. Add the lemon juice and starch and beat again.
Divide the whites between the muffins.
Bake at 160°C around 30 minutes. Cool it down.