Red Currant Banana Muffin

Preheat the oven to 160 °C (fan) and line a muffin tin with paper cases.

Combine the flour and baking powder in a bowl and gently fold in the red currants.

Mash the banana finely in a second bowl.

Add the egg, sugar, oil and milk to the banana and beat until frothy.

Briefly fold in the flour–red currant mixture until just combined into a batter.

Fill the batter into the cases (about two-thirds full) and bake in the preheated oven for 20–25 minutes.

Let the muffins rest in the tin for 5 minutes, then remove them and cool completely on a wire rack.

Decorate as desired and serve.