Prep 5 mins
Cook 30 mins
Variation on my cousin's wonderful recipe, which traditionally uses sour cream and raisins. Here, individual little kekses are made with currants and natural yogurt for a lighter, more fruity flavour. Perfect with tea or as a lunchtime treat.
- 3 eggs
- 2⁄3 cup sugar
- 1⁄2 cup plain low-fat yogurt
- 4 tablespoons mild olive oil
- 2 cups plain flour
- 1⁄3 teaspoon baking soda
- 3⁄4 cup currants
- 1 teaspoon vanilla extract
- Preheat the oven to 370 F (190 C), and grease and/or line 12 muffin holes.
- Beat eggs with sugar and vanilla.
- Add oil, yogurt, baking soda and most of the flour, reserving about 2 tbsp in a cup.
- Stir currants into the reserved flour and mix until currants are evenly coated.
- Quickly stir currants through the batter, which should be a very thick pouring consistency, heavy enough to support the currants. If they sink at this stage, the batter is too slack -- add a tablespoon of flour and give the mixture another quick stir.
- Divide mixture evenly between the muffin holes. Alternatively, make one whole loaf in a bundt pan or small loaf tin.
- Bake for 20 mins, or until golden on top and a skewer inserted into the centre of one keks comes out clean.
- If desired, dust with icing sugar.