Red Currant Muffins

Preheat the oven to 220 degree Celsius. Wash the red currants, pat dry it using kitchen towel or tissue. Take two spoons of flour in a bowl and add red currants to coat them properly.

In a large mixing bowl add olive oil and sugar.

Now add hot milk, vanilla essence and stir it to combine. Liquid mixture is ready. Sieve all dry ingredients all purpose flour, baking powder, baking soda and corn flour.

Add liquid mixture to dry mixture and mix well using a cut and fold motion, rather than a mixing motion, to combine, because we want batter to be as light as possible. Combine it well and be sure that there are no air pockets left.

Add the flour coated red currants to the batter and do not over mix it. Just fold them gently. Also line paper cups on a muffin tray.

Fill the ¾rth of paper cups with batter and they are ready to bake. First bake the muffins at 220 degree Celsius for 6 to 8 minutes. Muffin's top should have risen to form a dome.

Now turn down the temperature to 180 degree and bake for 15-16 min. (mine took exact 15 min to cook). You can check it by inserting tooth pic, it should be come out clean. Do not open the oven door until the muffins are nearly done.

Take out the muffins from pan and let them cool down over wire rack.