Creamy Currant Muffins

Ingredients for 1 servings:

• 200 g currants, red, fresh
• 300 g wheat flour
• 1 ½ tsp baking powder
• 50 g oat flakes
• 200 g sour cream or
• Double cream cheese
• n. B. milk, possibly
• 80 ml oil (sunflower oil)
• 150 g brown sugar
• 2 packets of vanilla sugar
• 2 eggs
• 1 pinch of salt
• Paper cups

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Currant muffins according to American recipe, makes 12 pieces

Wash the currants, remove the stems, and discard any mushy berries. Preheat the oven to 150°C (300°F). Combine the flour, baking powder, and salt. Whisk together the oats, eggs, oil, sour cream, and sugar. Finally, lightly fold in the currants with a fork to keep the berries intact. Line a 12-hole muffin tin with paper baking cups. Pour in the batter and bake for about 25-35 minutes. Tip: If using cream cheese instead of sour cream, I recommend whisking the cream cheese separately with a few tablespoons of milk until smooth.