Red Currant Muffin

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

Wash the currants, let them drain well and remove them from the stems.

Mix flour, baking powder and baking soda in a bowl and gently toss the currants in it.

In a second bowl, briefly beat the egg, sugar, buttermilk and oil until frothy.

Fold the flour-and-berry mixture into the buttermilk mixture just until no dry flour remains.

Divide the batter evenly among the cases (about two thirds full).

Bake the muffins for 20–25 minutes until golden and a wooden skewer comes out almost clean.

Let the muffins rest for 5 minutes, remove from the tin and cool completely on a wire rack. Decorate as desired.