Currant Muffins

The only important thing is: flour and baking powder must necessarily be sifted twice: once in a sufficiently large bowl, then to the actual dough mixture, for which mix powdered sugar, milk, egg and melted butter.

Clean the currants, sugar them in a baking bowl and let them steep until all the rest of the work is done.

Sift flour and baking powder into a large enough bowl. In a second baking bowl, quickly whisk together the powdered sugar, milk, egg and melted butter until smooth. Sift in flour and baking powder and quickly whisk to incorporate. Finally, fold in currants along with the juice that has escaped in the meantime.

Divide the mixture evenly into paper cups. Make sure that they are no more than three quarters full.

Bake at 200 °C for about 20 minutes until the muffins are risen and nicely browned.

Preparation Tip:

Sprinkle the muffins with powdered sugar just before serving.

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