Currant cream muffins

Ingredients for 1 servings:

• 125 g butter or margarine
• 125 g sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 2 eggs
• 175 g flour
• 1 sachet of vanilla pudding powder, set aside 1 tbsp for the cream topping
• ½ tsp baking powder
• 1 egg(s)
• 50 g sugar
• 1 cup sour cream or crème fraîche
• 1 tbsp vanilla pudding powder, from the package listed above
• 2 tbsp almond flakes
• 150 g currants, cleaned and sorted

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

also very tasty with other berries

For the batter, mix the butter or margarine with the sugar, vanilla sugar, and salt. Gradually beat in the eggs. Mix the flour with the pudding powder (reserve 1 tablespoon for the cream topping) and the baking powder and stir in in portions. Pour the batter into a muffin tin, filling each one only halfway. Spread the currants on the batter. For the cream, mix the egg with the sugar, crème fraîche or sour cream, and 1 tablespoon of pudding powder and spread over the berries. Sprinkle with almonds. Bake in a preheated oven at 180°C (top/bottom heat) for about 20-25 minutes. Makes 12 muffins.