Currant yogurt muffins

Ingredients for 12 servings:

• 150 g currants, red, fresh, cleaned (also black or white)
• 1 egg(s)
• 80 ml oil, neutral (e.g. rapeseed oil)
• 100 g sugar
• 150 g natural yogurt (3.5% fat, if you prefer a lower fat version, 1.5% fat)
• 100 ml milk (3.5% or 1.5% fat)
• 250 g flour
• 2 tsp baking powder
• 1 pinch of salt
• 125 g icing sugar, for dusting

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

also good with blueberries

Wash and pick the currants (it works best with a fork). Whisk the egg in a bowl, then add the oil, sugar, yogurt, and milk and mix until smooth. Mix the flour, baking powder, and salt and add to the mixture. Mix everything together until smooth. Now fold in the currants. Fill the muffin cases (it’s best if they’re lined with paper baking cups, as this saves you the hassle of washing them ;-)) evenly with the batter. Bake in the oven at 200°C (top and bottom heat) or 180°C (fan oven) for approx. 20-25 minutes – do the skewer test!!! After letting the muffins cool briefly, remove them from the tin. Dust with powdered sugar before serving. Preparation time does not include picking and deseeding time for the currants!!!