These are always in season. No need to worry about finding the produce in store, the wine will be there, waiting for you.
Why are they freaky? The red wine gives them an unusual texture and bread-like aroma that makes them interesting and you end up eating another and another because you can’t quite put your finger on what is so special about them. I use a sweet variety of red wine for those but you can try with dry varieties if you’re hardcore. And you can also add red food colouring to be fancy and make an impression. Have fun making these and don’t worry about getting drunk, all of the alcohol evaporates while in the oven, so you might end up with a drunk oven (mine never complained about this).
1/4 cup rapeseed oil
1/2 cup sweet red wine
1/2 cup milk
2 cups flour
3/4 cup sugar
2 tsp baking powder
1/2 tsp salt
optional: red food colouring (two drops should be plenty)
Yield: 12 muffins.
Preheat the oven to 180C/350F.
In a bowl, whisk eggs, oil, wine, milk and sugar until combined.
Add flour, baking powder and salt. Mix with a spatula until there are no more dry flour pockets.
Do not continue mixing.
Pour into a 12 muffin tray and bake for 25 minutes.
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