Currant muffins with meringue topping

Ingredients for 1 servings:

• 150 g flour
• 200 g sugar
• 4 eggs
• 80 g oil
• ½ lemon(s), untreated, zest or Citroback
• 2 tsp baking powder
• 30 g almonds, chopped
• 100 g natural yogurt
• 250 g currants, red
• 1 pinch of salt
• 12 paper baking cups

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

just right for summer, makes 12 pieces

Preheat the oven to 180°C (fan assisted oven) and prepare a muffin tray with 12 paper baking cases. Beat two eggs and two egg yolks with 100g of sugar until frothy, then add the oil while stirring. Then, one after the other, add the grated lemon zest, salt, flour and baking powder mixture, yogurt, and chopped almonds to the egg mixture. Finally, fold in the currants and fill the muffin cases with the batter. Place the muffins in the oven immediately. After 20 minutes of baking, remove the muffins from the oven and increase the oven temperature to 200°C. For the meringue topping, beat two egg whites with a pinch of salt until stiff peaks form, add 100g of sugar, and continue beating on high for another 5 minutes. Spread the meringue mixture on the muffins and bake for 5-10 minutes, until the meringue topping is lightly browned.