For the currant muffins, beat the egg and sugar until foamy, stir in the oil and buttermilk. Mix baking powder, baking soda and flour and add to the egg sugar mixture.
Finally, gently fold in the currant. Pour into muffin tins and bake in a preheated oven at 175 degrees for about 25 minutes.
Related Recipes:
Herb Muffins with ParmesanFor the herb muffins with Parmesan, preheat the oven to 200 °C. Grease muffin tin or place paper molds in the...
Raspberry Crumble MuffinsFor the raspberry streusel muffins, first preheat the oven to 180 °C. Grease the muffin tray or place paper...
Date and Fig MuffinsFor the date and fig muffins, preheat the oven to 200 degrees and line a muffin tin for 12 with paper cups...
Olive and Tomato MuffinsFor the olive-tomato muffins, preheat the oven to 200 degrees and line a muffin tin for 12 with paper cups...
Chocolate Cream Cheese MuffinsHeat the oven to 180 °C. Place paper cups in the cavities of the muffin tray. In a small baking bowl, beat...
Chocolate Hazelnut CupcakesFor the chocolate-hazelnut cupcakes, preheat the oven to 180 °C convection oven. Melt the chocolate coating...
Knoppers MuffinsFor the Knoppers Muffins, place Knoppers in a freezer bag, seal and crush with a rolling pin. Beat egg, sugar...
Marzipan Grape MuffinsFor the marzipan grape muffins, first wash the grapes, pluck them from the stems and pat dry. Cut (chop) raw...
Currant Mousse Gluten FreeFirst, melt the butter and beat with the egg yolks and powdered sugar until fluffy. Mix the gluten-free flour...
Raspberry Buttermilk CakeFor the raspberry buttermilk cake, beat the eggs with the powdered sugar and vanilla sugar until foamy, stir...