Portugal Cakes

JJOHN32 19

"A different muffin for Sunday brunch--or afternoon tea."
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30 m servings 299 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 299 kcal
  • 15%
  • Fat:
  • 16.8 g
  • 26%
  • Carbs:
  • 34.6g
  • 11%
  • Protein:
  • 3.8 g
  • 8%
  • Cholesterol:
  • 62 mg
  • 21%
  • Sodium:
  • 230 mg
  • 9%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.



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 ...

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. ...