Blackcurrant And Coffee Cream Muffins

Ingredients:

• 280 g flour
• 80 g sugar
• 1 tbsp. baking powder
• salt to taste
• 1 egg
• 240 ml milk
• 80 g butter, melted
• 200 black currants

For the cream:

• 300 ml cream (fat content from 20%)
• 250 g condensed milk
• 1 tbsp. instant coffee
• 1 tsp. starch

Directions:

1. Preheat the oven to 190-200 degrees.
2. Separately mix the dry ingredients and separately the egg, milk, and butter.
3. Then mix everything together. Carefully add the currants.
4. Arrange in muffin tins and put in the oven for 20-25 minutes.
5. Cool the finished muffins, put on a plate, and pour over the cream.
6. Coffee cream: heat 250 ml of cream with 250 g of condensed milk and 1 tbsp. spoon of instant coffee.
7. When it boils, pour in 50 ml of cream diluted with 1 tsp. starch.
8. Cool slightly, and you can pour over the cupcakes.