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1
Grease muffin cups and place the in the freezer until use.
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2
Preheat oven (360u00b0F, 180u00b0C).
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3
In a bowl mix flour, baking powder, baking soda and currants; set aside.
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4
In a large bowl beat the egg slightly. Add sugar, vegetable oil and buttermilk and mix thoroughly.
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5
Add flour-currant mixture and stir just until combined. Batter will be sticky.
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6
Divide batter equally among the prepared muffin cups. Bake for 20-25 minutes until golden brown and a toothpick comes out clean.
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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.
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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.
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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.
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10
NOTE: You can replace red currants by black currants or other small berries.
