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Portugal Cakes

  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    30 m
JJOHN32

JJOHN32

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 299 kcal
  • 15%
  • Fat:
  • 16.8 g
  • 26%
  • Carbs:
  • 34.6g
  • 11%
  • Protein:
  • 3.8 g
  • 8%
  • Cholesterol:
  • 70 mg
  • 24%
  • Sodium:
  • 230 mg
  • 9%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 375 degrees C (190 degrees F). Grease or spray with non-stick cooking spray 12 muffin tins.
  2. Separate the eggs. Lightly beat the egg yolks. Beat the egg whites until stiff peaks form.
  3. Cream the sugar with the butter or margarine until light. Add the beaten egg yolks and sherry. Gently fold in the beaten egg whites.
  4. 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.
  5. Bake at 375 degrees F (190 degrees F) for 20 minutes or until the tops are golden brown.
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Reviews

Marilyn
12

Marilyn

7/13/2003

I have to be honest and say that this recipe did not meet my expectations. I feel the sherry flavor is too over- powerering. The currants all sunk to the bottom of all of my muffins. These muffins are pretty good right out of the oven. When they are room temperature, they're not so good. Also: too high in fat.

christiane
0

christiane

9/25/2011

instead of sherry i used vanilia and almond extract,used raisins and currants but combined them with dry ingredients first so they won,t sink. they are yummy and hubby can,t stop eating them. enjoy

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