For the currant muffins, beat the whole eggs with cane sugar until nice and fluffy. Gradually pour in the melted butter and continue to stir. Now stir in the buttermilk just as slowly.
Mix the spelt flour and baking powder and gradually stir into the mixture. Coarsely chop the milk chocolate and wash and drain the currant. Gently fold both into the batter.
Fill into muffin cups and bake in the oven at 180 °C for approx. 15-20 minutes.
Preparation Tip:
The currant muffins have a great tart flavor due to the currant and are therefore not so sweet. With white chocolate chips they are additionally still particularly delicious.
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