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Ingredients

1 cup white sugar 1 cup butter, room temperature 4 eggs ¼ cup dry sherry 1 cup all-purpose flour 1 cup dried currants 1 pinch ground nutmeg

Nutrition Info

301 calories carbohydrate: 34.5 g cholesterol: 102.7 mg fat: 17.2 g fiber: 1.1 g protein: 3.8 g saturatedFat: 10.3 g servingSize: - sodium: 163.4 mg sugar: 24.9 g transFat: : - unsaturatedFat: : -

Preheat oven to 375 degrees C (190 degrees F). Grease or spray with non-stick cooking spray 12 muffin tins.
Separate the eggs. Lightly beat the egg yolks. Beat the egg whites until stiff peaks form.
Cream the sugar with the butter until light and fluffy. Add the beaten egg yolks and sherry. Gently fold in the beaten egg whites.
Sift the flour with the nutmeg and gently stir into the egg mixture until smooth. Stir in the currants. Pour the batter into the prepared tin.
Bake in preheated oven until the tops are golden brown and a tester inserted into the center of a muffin comes out clean, about 20 minutes.

12 medium sized muffins

A different muffin for Sunday brunch--or afternoon tea.