Red Currant Muffins

1. 1

   Grease muffin cups and place the in the freezer until use.

2. 2

   Preheat oven (360u00b0F, 180u00b0C).

3. 3

   In a bowl mix flour, baking powder, baking soda and currants; set aside.

4. 4

   In a large bowl beat the egg slightly. Add sugar, vegetable oil and buttermilk and mix thoroughly.

5. 5

   Add flour-currant mixture and stir just until combined. Batter will be sticky.

6. 6

   Divide batter equally among the prepared muffin cups. Bake for 20-25 minutes until golden brown and a toothpick comes out clean.

7. 7

   Meanwhile prepare the meringue topping. Beat egg whites and salt with a mixer on high speed until foamy and soft peaks are formed, then gradually add powdered sugar and beat until meringue is stiff. At last fold in the currants carefully.

8. 8

   When muffins are done, remove from oven. Spread the meringue topping on each muffin. Put the muffins back into the oven and let the meringue topping dry out for about 5 - 10 minutes. The meringue topping should be white or only slightly brown.

9. 9

   Remove muffins from oven and let cool down in muffin cups for 5 - 10 minutes. Then remove the muffins from the cups and serve warm or let cool down completely.

10. 10

    NOTE: You can replace red currants by black currants or other small berries.

* Per serving · 4 servings · Values may vary.