Cassis White Chocolate Muffins

So this is the last picnic post! So far we had Dulce De Leche Muffins and Spelt Cheese Straws, and now: Cassis Mini cakes (or muffins).

Cassis is actually french for black currant, which is the less famous sister of the more popular red currant. Both are quite tangy and go perfectly with white chocolate.

You could pretty much use any kind of berry but I like this combo the most, and they always please a crowd- always.

Defrosted and floured so they won't sink to the bottom of the cake

Ooops... they sunk

Cassis White Chocolate Muffins:

(make 18 regular)

2 ½+ 1 tbsp flour

1 cup sugar

1 tbsp baking powder

1 tsp salt

75 gr butter

1 1/3 cups milk

3 eggs

1 tbsp vanilla extract

200 gr black currant (cassis)

100 gr chopped white chocolate

Streusel:

2 tbsp sugar

50 gr butter

3 tbsp flour

Preheat oven to 180°c. Line muffins pan with paper liners or butter/oil the pan.

Beat sugar and butter shortly, add eggs and vanilla mix to combine.

In another bowl mix flour and baking powder, add 1 tbsp of flour to the black currant and stir so all are coated in flour. Add the dry mixture and milk alternately to the wet mixture. After batter is smooth add the chocolate and berries.

Mix all the streusel ingredients to get a crumbly consistency. Pour batter into cups and top with a little bit of the streusel mixture.

Bake for 25-30 minutes.