Red Currant Chocolate Muffin

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

Put the flour, baking powder and baking soda into a bowl and mix briefly.

Fold the chocolate chips and the red currants into the flour mixture.

In a second bowl, whisk the egg and sugar until frothy, then stir in the buttermilk and oil.

Add the flour mixture to the wet ingredients and fold everything together briefly until no dry flour is visible.

Spoon the batter into the liners (about two-thirds to three-quarters full).

Bake the muffins for about 20–25 minutes, until risen and a skewer inserted comes out with only a few moist crumbs.

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