Low-fat Currant Muffins

A lovely way of using redcurrants and blackcurrants without being too naughty.

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   1 - heat oven to 190C
   2 - sift 6 tbsp of the sugar, the flour, salt, bicarbonate of soda and 1/2 of the allspice into a bowl and mix well.
   3 - in a separate bowl, whisk the egg whites until light and fluffy.
   4 - to the egg whites add the low-fat margarine, low-fat yoghurt and vanilla essence and mix gently. Stir in the red and blackcurrants.
   5 - gently fold the fruit mix into the dry mix until combined. Do not overmix. Lumpy mix is perfect for muffins.
   6 - place 12 muffins cases into a tin and spoon the muffin mix into the cases until each is roughly 2/3rds full.
   7 - mix the remaining sugar and allspice together and sprinkle over the tops of the muffins before baking for 25 minutes (don't worry if it looks like a lot of sugar, this is intentional)
   
   Once the muffins are baked, the sugar/spice topping will have formed a light caramelised crust but will still have some crystalline sugar on the top.
   Leave to cool in the tin for 5 minutes before removing and cooling further on a cake stand/rack.
   They taste divine warm, but are just as good cold.