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 flours, baking powder, baking soda, salt, sugar, currants or raisins and caraway seeds.

In a separate bowl, whisk together the egg, buttermilk (or equivalent) and melted butter (or equivalent).

Quickly and gently combine the dry and wet ingredients. This won’t take more than a few stirs with a bowl scraper or large spoon. As soon as everything is evenly moistened, quit. Further stirring will cause the muffins to be tough.

Spoon the batter into the prepared pan, filling the cups about 3/4 full; the stiff batter will look mounded in the cups. Top with sparkling white sugar, if desired.

Bake the muffins for 20 minutes, until a cake tester inserted into the center of a muffin comes out clean. Remove them from the oven. Tip the muffins in the pan, so their bottoms don’t get soggy. Wait 5 minutes, then transfer the muffins to a rack to cool. Serve them plain or with butter and/or jam.