Currant muffins

Ingredients for 1 servings:

• 100 g butter
• 3 eggs
• 100 g sugar, if you like 150 g
• 150 g yogurt
• 300 g flour
• 200 g currants, fresh or frozen, then not thawed
• 1 tsp cinnamon
• 2 tsp baking powder
• 1 pinch of salt
• 100 g almond flakes
• Fat, for the shape
• Powdered sugar, for dusting

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

with the extra kick of cinnamon and almond flakes as topping

Preheat oven to 180°C. Melt butter, but do not allow to get hot. Beat eggs and sugar until fluffy. Briefly stir in yogurt and butter, then fold in flour, baking powder, cinnamon, and salt. Pour the mixture into the yogurt-egg mixture, stirring only as long as necessary. Finally, fold in the berries. Grease a 12-hole muffin tin, divide the batter between the cups, and sprinkle with flaked almonds. Bake muffins in the hot oven on the middle rack for about 30 minutes (baking time may vary). Dust with powdered sugar before serving. Tip: My family loves this recipe; we like the tartness of the currants combined with the cinnamon. If you’re not a fan of currants, you can of course simply leave them out or replace them with other berries or chopped chocolate.