Makes 30 small muffins
2 sticks butter, 226 grams, softened
1 cup sugar
2 tablespoons honey
1½ cups white bread flour
1½ teaspoon baking powder
30 muffin liners
2 punnets black currants/2 cups is 300 grams picked over currants
Cream butter and sugar until white and almost fluffy.
Add eggs and beat for 5 minutes.
Add honey and sift in flour mixed with the baking powder, and mix to a smooth paste.
Line your muffin trays and add a spoonful of the dough into each. Gently press some currants into each muffin.
Bake at 400F/200C for 12 minutes – 10 minutes in a convection oven -or until muffins are puffed up and spongey. Let cool on wire rack.
These muffins are so sumptuous with a creamy inside and the taste of summer! Small enough to have at least two at a sitting. Or three.