Irish Soda Bread Muffins

Preheat the oven to 400°F. Lightly grease a standard muffin pan; or line with papers, and grease the papers.
) In a medium-sized mixing bowl, whisk together the all-purpose flour, whole-wheat flour, baking powder, baking soda, salt, sugar, currants/raisins, and caraway seeds.
In a separate medium bowl, whisk together the egg, yogurt, vegetable oil, and orange zest.
Pour the wet ingredients over the dry and gently combine with a large spoon, mixing just until the batter comes together. The batter will be very thick.
Spoon the batter into the prepared muffin cups, dividing evenly between the 12 cups. I used an ice cream scoop which made quick work of it.
Sprinkle coarse sugar over the top of each muffin.
Bake for 18 – 20 minutes, until a toothpick inserted into the center comes out clean.
Remove from the oven and tip each muffin in their pan to help the steam escape and avoid soggy bottoms. Let cool for 5 minutes, then move the muffins to a rack to finish cooling enough to serve.
Serve with butter and/or jam.