White currant muffins

Ingredients for 12 servings:

• 120 g flour (wholemeal flour)
• 140 g flour, type 405
• 2 ½ tsp baking powder
• 1 vanilla pod(s), pulp
• 250 g currants, white, picked from the vines
• 1 egg(s)
• 140 g brown sugar
• 125 g butter
• 150 ml buttermilk
• 1 pack of cake icing
• some currants, red

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 50 minutes

Preheat the oven to 180 degrees Celsius. Place paper baking cups into the wells of the baking pan. Combine both types of flour with the baking powder and vanilla seeds. Wash and drain the redcurrants. Whisk the egg and beat it with the sugar, butter, and buttermilk until fluffy. Gradually add the flour mixture. Carefully fold in the redcurrants. Pour the batter into the baking cups and bake for 20 to 25 minutes. Let the muffins cool thoroughly. Melt the cake glaze according to the package instructions and glaze the muffins with it, then decorate with the redcurrants.