Preheat oven to 375°F. Grease a muffin pan with nonstick spray.
In a large mixing bowl, whisk together flours, baking powder, baking soda and caraway seeds.
In a separate bowl, whisk together egg, honey, butter, milk and yogurt.
Add wet ingredients to the dry ingredients. Fold in the raisins/currants.
Spoon the batter into muffin cups, filling them to about ¾ full.
Bake for 20 minutes. Remove from oven and cool for 5 minutes, then transfer to a rack to cool completely.
