Red Currant Muffin.
Ingredients.
2 tsps yogourt
9 oz all-purpose flour, sifted
1 tsp baking powder
5.5 oz fine blonde cane sugar
1 vanilla bean, seeds removed
1/2 cup whole milk
3.5 oz butter (7 Tbsp), melted
3.5 oz red currants fresh or frozen
Preparation.
Add the yogourt in a large bowl. Add the sugar and with a hand mixer, beat until whiter in color.
Melt the butter and once slightly cooled, add it, mixing until absorbed. Your batter should be smooth.
Remove the seeds from a vanilla pod and add them to the previous batter. Sift the flour with the baking powder. Add them to your batter and mix until incorporated. Pour the milk slowly while mixing. Grease six small 1 cup ramekins (or use large muffin molds) and then add some flour to coat. Remove the excess of flour. Fill them 2/3 full with the batter. Add as many red currants as you like. Cook in a preheated oven at 350 F for about 30 to 35 min. Check whether they are cooked by inserting the blade of a knife. If dry, then remove and let cool for 5 min before unmolding.