These are probably the best muffins ever! They are lovely light, cake-y muffins full of tart little red currants, fresh from the market. This is the perfect recipe to throw together with any summer berries you can find. Bake it in a cake pan to cut and serve later, or in a muffin tin for summery breakfasts and snacks. I can only find red currants at Christmas, so I use blueberries and decrease amount to 1-1/4 cup.
Red Currant Yogurt Cake. UPDATE (khill): Added more vanilla. Moist but dense, almost like a pound cake. Used preserves and swirled them in the cake for a marble effect - very tasty! Made these as mini-cakes. Will make again!