red currant muffins (johannisbeermuffins)

(North American measurements are in brackets, which I had measured out)

Ingredients:

• 125 g (1/2 cup) white sugar
  1 pkg (1 tbsp) vanilla sugar ***SEE NOTE 1***
  1 egg
  60 ml (1/4 cup) sunflower oil
  200 ml (7/8 cup) plain low fat yogurt ***SEE NOTE 2***
  250 g (1-1/2 cups) all-purpose flour, sifted
  1 pkg (1 tbsp) baking powder
  200 g (2 cups) redcurrants, washed

Preparation:

• preheat oven to 160-180 deg C (325-350 deg F) and grease or line 12 muffin tins.
• In a medium bowl, mix together white sugar, vanilla sugar, and egg till creamy.
• Add oil and yogurt; set aside.
• Add flour and baking powder and stir just till there is no visible flour (but don't overmix). Batter will be thick at this point.
• Add redcurrants and gently mix into batter. Pour into prepared muffin tins about 2/3 full.
• Bake for 20-25 minutes or until toothpick inserted in the center comes out clean.
• Let cool completely and sprinkle with icing sugar.

Notes:

• ***NOTE 1***
  I strongly recommend making these muffins with vanilla sugar for an authentic taste. If you still do decide to use vanilla extract, then I recommend using only 1/4 tsp, otherwise, it would be too overpowering. Please note that with the extract, the muffin will have a darker hue from the vanilla.
  
  
• ***NOTE 2***
  First measure a full leveled cup and then remove 2 leveled tbsp for 7/8 cup.

Prepared: 2012-04-03

Makes: 12 muffins

Categories: Muffins

recipe source:
cookingwithrosie.
blogspot.ca