Currant crumble muffins

Ingredients for 12 servings:

• 200 g brown sugar
• 300 g flour
• 2 tbsp lemon peel
• 50 g chopped walnuts / pecans
• 2 tsp butter
• 100 g butter, melted
• 80 g sugar
• 2 tsp baking powder
• 1 tsp cinnamon
• ½ tsp salt
• 100 ml milk
• 1 egg(s)
• 150 g currants (red or black, or mixed)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Knead 100g sugar, 50g flour, and 1 tbsp lemon zest with the chopped nuts and 2-3 tbsp softened butter to form crumbles and set aside. Mix the remaining flour, sugar, baking powder, lemon zest, cinnamon, and salt. In another bowl, beat the egg with the milk and melted butter until creamy, then mix into the dry ingredients. Finally, carefully fold in the currants, ensuring they remain as whole as possible. Fill the batter into 12 muffin cases and top each with 1 tsp of crumbles. Bake in a preheated oven at 180°C fan/convection oven (approximately 200°C top/bottom heat and gas mark 3-4) for 20 minutes. Remove the muffins from the tin only after they have cooled completely, otherwise they will easily fall apart.