Currant muffins

Ingredients for 1 servings:

• 150 g flour (wholemeal)
• 50 g flour
• 2 tsp baking powder
• ½ tsp baking soda
• 1 pack of pudding powder, vanilla, or approx. 50 g cornstarch
• 1 m.-sized egg(s)
• 160 g brown sugar
• 1 packet of vanilla sugar
• 100 g butter, melted, cooled
• 300 g buttermilk
• currants
• Almond(s), grated
• 2 tbsp sugar

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

Lightly toast the almond flakes and caramelize them with about 2 tablespoons of sugar. Combine whole-wheat flour, flour, baking powder, baking soda, and pudding mix in a bowl. Briefly beat the egg, brown sugar, vanilla sugar, and buttermilk in a large bowl. Gradually fold in the dry mixture and mix well. Finally, stir in the butter. Divide the batter evenly among the muffins. Top with the sugared currants and then the caramelized almonds. Press both together gently. Bake at 160°C (convection oven) for about 20-25 minutes. Makes 12 muffins.