Currant-yogurt Muffins

Summary

Ingredients

• 150 g currants, red, freshly cleaned (also black or white)
• 1 egg (s)
• 80 ml oil, neutral (e.g. rapeseed oil)
• 100 g suar
• 150 g natural yohurt (3.5% fat, if you want it less fat, 1.5% fat)
• 100 ml milk (3.5% or 1.5% fat)
• 250 g flour
• 2 teaspoons baking soda
• 1 pinch (s) salt
• 125 g powdered suar, for dustin

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Instructions

1. Wash and pluck currants (it works best with a fork).
2. Whisk the egg in a bowl, then add the oil, sugar, yogurt and milk and stir to a smooth mass.
3. Mix the flour, baking powder and salt and add to the mass. Mix everything together until smooth. Now fold in the currants.
4. Fill the muffin molds (it is best if they are lined with paper molds, then you save yourself the hassle of washing up ;-)) with the dough evenly. Bake in the oven at 200 ° C top and bottom heat or 180 ° C convection for approx. 20 - 25 minutes - make a stick test!
5. After a short cooling time, take the muffins out of the mold.
6. Dust with icing sugar before serving.
7. Preparation time without picking time and “destemming time” calculated for currants !!!