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1
Position an oven rack in the center of the oven and preheat the oven to 350u00b0F/180u00b0C/gas 4. Coat 24 miniature muffin cups with the baking spray. Set aside.
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2
In a small bowl, combine the butter and currants. Set aside.
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3
Attach the KitchenAid(R) Sifter + Scale Attachment to your KitchenAid(R) Stand Mixer fitted with the flat beater. With the ingredient valve closed, weigh the flour, cornmeal, sugar, baking powder, and salt in the ingredient hopper, taring the scale between ingredients.
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4
Add the ricotta, egg, and dill to the mixer bowl. Turn the mixer to medium-low speed, and mix just until combined, about 1 minute. Turn the mixer off and scrape down the bowl once. Turn the mixer to medium-low speed, open the ingredient valve, and sift the flour mixture into the mixing bowl, mixing just until the flour is incorporated, about 1 minute. Remove the mixer bowl, and use a rubber spatula to fold in the butter and currants, blending in any flour remaining on the sides of the bowl.
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5
Use a one-tablespoon measure or cookie scoop, to scoop 24 rounded spoonfuls of batter into the prepared muffin tins. Bake the muffins until golden brown and a toothpick inserted into the center comes out clean, 18 to 22 minutes. For even baking, at the midpoint, rotate the pans from front to back. Cool the muffins in the pans set on a rack for 5 minutes, Turn them out and serve warm, or cool on a rack. The muffins are best when served on the day they are baked. The muffins will keep for 2 days in a covered container. Rewarm just before serving.
