Wash the currants, pluck them from the stems, sort out mushy berries. Preheat the oven to 150 ° C.
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.
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.