Red Currant Popcorn

Preheat the oven to 150 °C fan (convection) and line a muffin tin with paper cases.

In a bowl, mix the flour, baking powder and vanilla sugar, then gently fold in the red currants.

In a second bowl, beat the egg, sugar, oil and sour cream until frothy.

Add the flour–currant mixture to the wet ingredients and stir briefly, just until no dry flour remains.

Finally, gently fold in the fresh popcorn.

Fill 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.