Currant Muffins

For the currant muffins, first beat eggs with sugar and vanilla sugar until foamy.

Then fold in flour, baking powder, lemon zest, canola oil and milk.

Then add the washed and freed from the stem, not too wet currant and mix with the batter.

Pour the mixture into muffin tins and bake in the preheated oven for about 30 minutes at 180 °C top and bottom heat.

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