Scrape mixing bowl then add the remaining amounts of buttermilk and flour mixture then paddle on medium for two minutes. Scrape mixing bowl then add currants and mix until incorporated.Scoop into paper lined muffin tins with a #16 scoop.Bake in a preheated convection oven for 17 minutes at 350° or 375° in a conventional oven. In a separate container whip remaining ingredients until smooth. Brush powdered sugar mixture onto warm muffins. Served as a Breakfast dish or at Tea these have always been a hit!