At a glance
You're making delicious redcurrant yogurt muffins that come together in under an hour. The batter is straightforward — you're just mixing wet and dry ingredients before folding in fresh redcurrants — and then into the oven they go for a 30-minute bake.
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Prepare the muffin tin
Preheat the oven to 180°C. Get your muffin tin ready — either a metal tin or silicone molds. It's best to line the cups with paper muffin cases, so you won't need to grease and flour them, and the finished muffins will look lovely too.
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Mix the dry and wet ingredients
In a bowl, combine the yogurt, sugar, eggs, and melted butter (or margarine). In a separate bowl, mix together the flour and baking powder. Thoroughly combine the wet and dry mixtures. Add a pinch of salt.
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Add the redcurrants
Finally, fold the redcurrants into the batter, setting aside about half a cup to use later. I used homemade lavender sugar for part of the batch, and it turned out wonderfully too — I even mixed a few lavender flowers into half of the batter. Don't be afraid to experiment.
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