Creamy Currant Muffins

Summary

Ingredients

• 200 g currants, red, fresh
• 300 g wheat flour
• 1 ½ teaspoon baking powder
• 50 g oatmeal
• 200 g sour cream or
• Double cream cheese
• milk, possibly
• 80 ml oil (sunflower oil)
• 150 g suar, brown
• 2 packs vanilla sugar
• 2 egg (s)
• 1 pinch (s) salt
• Paper cases

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Instructions

1. Wash the currants, pluck them from the stems, sort out mushy berries. Preheat the oven to 150 ° C.
2. Mix the flour, baking powder and salt. Mix the oat flakes, eggs, oil, sour cream and sugar well with the whisk. Finally, fold in the currants only slightly with a fork to keep the berries whole.
3. Line a 12 cup muffin tin with paper liners. Pour in the batter and bake for about 25-35 minutes. Tip: If you use cream cheese instead of sour cream, I recommend stirring the cream cheese separately with a few tablespoons of milk until smooth.