·       250 g currants

·       2 glasses wheat flour

·       2 eggs

·       1 glass milk

·       1/3 glass oil

·       1/2 glass sugar

·       1 tablespoon vanilla sugar

·       1 teaspoon vanilla flavour

·       2 teaspoons baking powder

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Pour the dry ingredients (flour, sugar, vanilla sugar, baking powder) into one bowl and mix.

Put over the wet ingredients (milk, oil, eggs) into the other bowl and mix with a fork.

Pour the wet ingredients into the dry ingredients and mix up with a tablespoon shortly until blended.

Pour the washed and dry currents into the cake and mix.

Place muffin cups in the muffin baking tray.

Fill up the cups with cake up to 3/4 of height.

Heat the oven to 195 degrees (without airflow, heating up and down).

Put the muffin baking tray into the oven and bake for 20-25 minutes.

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