For the currant muffins, beat the egg with the sugar until foamy. Stir in the oil and buttermilk and continue to beat until fluffy. Sift baking powder and baking soda into the flour. Add the cinnamon.
Now carefully fold the flour mixture into the egg sugar mixture. Gently mix the currant into the batter.
Now pour the mixture immediately into the muffin tray and bake with hot air at 160 degrees on the middle shelf for about 20 minutes.
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