Preheat oven to 180°C/350ºF/Gas mark 4

Grease a 12-hole muffin pan (We have a 6-hole silicone muffin pan that makes lovely large, tall muffins!) or insert paper muffin cases

Put the Stork/butter into a microwave-proof bowl or measuring jug and heat on a low setting for 20 seconds. Set aside to cool

Sift the flour, baking powder and salt into a medium-sized mixing bowl

Add all but 2 tbsp of the caster sugar - this is being reserved to sprinkle over the muffin tops prior to going into the oven

In a small measuring jug, beat the egg a few times until the yolk & white is just combined

Whisk in the milk and melted Stork/butter

Pour the wet mixture into the dry mixture, stirring quickly and gently until flour is just dampened

Gently fold in the redcurrants, being careful not to burst too many of them

Spoon the batter into prepared muffin , filling each slightly more than half full

Sprinkle the 2tbsp of reserved sugar over each muffin

Bake for 20-25 minutes, until golden brown and an inserted skewer comes away clean

Cool on a wire rack for a few minutes prior to serving

Keep in an airtight container in a cool place for up to 3 days