2 1/4 cups all-purpose flour
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/2 cup granulated sugar (2 tbsp reserved for sprinkling on top)
3/4 cup currants (first choice) or raisins
1 large egg
1 cup buttermilk (or plain yogurt or sour cream)
4 tbsp margarine, melted
Caraway seeds

2 1/4 cups all-purpose flour 2 tsp baking powder 1/4 tsp baking soda 1/2 tsp salt 1/2 cup granulated sugar (2 tbsp reserved for sprinkling on top) 3/4 cup currants (first choice) or raisins 1 large egg 1 cup buttermilk (or plain yogurt or sour cream) 4 tbsp margarine, melted

In a medium-sized bowl, whisk together the flour, baking powder, baking soda, salt, sugar, currants or raisins, and caraway seeds.

In a separate bowl, whisk together the egg, buttermilk, margarine. Quickly and gently combine the dry and wet ingredients; honestly, this won't take more than a few stirs with a bowl scraper or large spoon.

As soon as everything is evenly moistened, quit: further stirring will cause the muffins to be tough.

Spoon the batter into 12 lightly greased cups in a standard muffin pan, filling the cups about 2/3 full.

Bake the muffins in a preheated 400F oven for 15 mins, until a cake tester inserted into the center of a muffin comes out clean. Remove.