Ingredients
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1 1/2 cups all-purpose flour
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3/4 cup whole wheat flour
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2 tsp baking powder
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1/4 tsp baking soda
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1/2 tsp salt
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1/3 cup granulated sugar
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1 1/2 cups currants or raisins
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1 tsp caraway seeds
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1 egg
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1 cup buttermilk (substitute equal parts yogurt or sour cream if needed)
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6 tbsp butter, melted
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Coarse sugar, for topping (optional)
Steps
1
Preheat oven to 400°F, and grease a muffin tin. Mix all purpose flour, whole wheat flour, baking soda, salt, sugar, currants, and caraway seeds until combined.
2
In a separate bowl, whisk egg, buttermilk, and melted butter until smooth.
3
Combine wet and dry ingredients, and mix until fully incorporated—to avoid overmixing, stop as soon as batter becomes smooth. Spoon the batter into the muffin pan until each cup is 3/4 full, then sprinkle with sugar.
4
Bake for 20 minutes or until a toothpick inserted into the center comes out clean. Remove from oven, and let cool for at least 5 minutes before transferring to a wire rack. Serve with butter or jam!
