Modern Fadges and Zante Muffins

Ingredients

• 1 cup Whole wheat flour
• 1 cup Cold water
• 0.5 cup Butter, softened
• 0.75 cup Granulated sugar
• 3 Eggs
• 1.5 cups Milk
• 2 cups Cornmeal
• 1 cup All-purpose flour
• 1 teaspoon Salt
• 5 teaspoons Baking powder
• 0.5 cup Currants

Instructions

1. 1In a bowl, gradually add cold water to the whole wheat flour, beating with an electric mixer (or a whisk) until the batter is very light and smooth. Ensure no lumps remain.
2. 2Preheat oven to 450°F (232°C). Grease a muffin tin or popover pan. Fill each cup about halfway with the batter. Bake for 15-20 minutes, or until puffed and golden brown.
3. 3In a large bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then gradually add the milk. In a separate bowl, whisk together the cornmeal, flour, salt, and baking powder. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Gently fold in the currants.
4. 4Preheat oven to 375°F (190°C). Grease or line a muffin tin. Fill each muffin cup about 2/3 full with the batter. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.