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.
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.