4 eggs 1½ cups sugar
½ cup canola or other neutral cooking oil
½ teaspoon vanilla essence
1 cup natural yoghurt
2 cups self-raising flour
1¼ cups frozen Viberi
Preheat the oven to 180°C and line a 12hole muffin tin with paper cases.
Beat the eggs and sugar until the mixture is pale yellow.
Add the oil, vanilla and yoghurt and beat for another minute. Stir in the flour and once the batter is evenly mixed, stir in the blackcurrants.
Spoon the batter into the muffin cases and bake for 15 to 18 minutes or until a skewer inserted into the centre comes out clean.