Gooseberry and Pistachio Muffins

Ingredients for a dozen muffins200 g of wheat flour type 80 - 50 g of pistachio cake flour (or pistachio powder) - 50 g of chopped pistachios - 130 g of brown cane sugar - the zest of one lemon - 1 sachet of baking powder - 2 eggs - 200 g of yogurt (sheep, soy, etc.) - 80 g of almond puree - 50 ml of milk (soy, oat, etc.) - 200 g of currantsPreparation time: 20 min - cooking time: 25 minPreheat the oven to 180°C. Mix all the dry ingredients in a large bowl (keep 10 g of chopped pistachios). In another bowl, whisk all the wet ingredients except the currants, to be incorporated at the last moment. Pour the wet mixture over the dry mixture, then stir with a wooden spoon. Don't try to make the batter smooth; it should still be a little lumpy. Divide it among about ten muffin tins, sprinkle the remaining chopped pistachios on top, and bake for 25 minutes, until the cakes are golden. Recipe by Linda Louis, from the blog Cuisine Campagne.fr See Linda Louis's blog, Cuisine Campagne