Red Currant And Pistachio Muffins

• 2 cups All-purpose Flour
• 1/2 cups Sugar
• 1/4 cups Brown Sugar
• 2 Tablespoons Baking Powder
• 1/2 cups Butter
• 3/4 cups Whole Milk
• 1 Egg, Beaten
• 2 cups Red Currants
• 1/2 cups Pistachios, Shelled And Chopped
• 1/4 cups Demerara Sugar

1. Preheat the oven to 350u0b0F. Grease or line your muffin tins with cupcake liners.
2. Combine flour, white sugar, brown sugar, and baking powder in a bowl.
3. Combine butter, milk and egg in another bowl and stir well.
4. Now slowly add the wet ingredients to the dry ingredients. Gently fold in the currants and pistachios. It's okay if there are a few lumps in the batter. Do not over mix it.
5. Spoon batter into muffin tins until 2/3 full. Sprinkle demarara sugar over top.
6. Place in the oven and bake for 20 -25 minutes. Note: if you are worried about sugar over browning, lay parchment over the muffins for the last few minutes of baking.
7. Remove from the oven and let cool for 10 minutes.
8. Pop them out of the tins. Serve with a smile.

allpurpose, sugar, brown sugar, baking powder, butter, milk, egg, red currants, pistachios, sugar

Taken from tastykitchen.com/recipes/breads/red-currant-and-pistachio-muffins/ (may not work)