| 1 | Set oven to 220c/425f/gas mark Line 12 deep bun or muffin tins with paper cake cases. |
| 2 | mix flour, wheatgerm, baking powder and salt together in a bowl. |
| 3 | Stir in sugar. |
| 4 | gradually add milk, stirring constantly until all ingredients are moistened. |
| 5 | beat in oil and egg until you have a smooth batter. |
| 6 | Stir in the blackcurrants. |
| 7 | spoon the mixture into paper cases, filling almost to the top. |
| 8 | bake for 18 to 20 minutes, until muffins are well risen, golden brown and springy to the touch. |
| 9 | leave to cool for a few minutes then lift out of tin. |
