Orange Currant Muffins
Serving Size : 12
Ingredients for prepare Orange Currant Muffins
:
| Amount | Measure | Ingredient - Preparation Method |
| 2 | c | All purpose flour |
| 1/2 | c | Sugar |
| 2 1/2 | ts | Baking powder |
| 1/4 | ts | Baking soda |
| 1 | pn | Salt |
| 1 | c | Orange juice |
| 1/2 | c | Unsalted butter - melt/cool |
| 2 | lg | Eggs - beaten to blend |
| 2 | tb | Fresh lemon juice |
| 1/4 | ts | Lemon extract |
| 3/4 | c | Dried currants |
| 2 | ts | Grated orange peel |
recipe Orange Currant Muffins
Position rack in center of oven and preheat to 400 degrees. Line twelve
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1/3-cup muffin with paper liners. Combine flour, sugar, baking powder, baking soda, and salt
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in large bowl. Whisk orange juice, melted butter, eggs, lemon juice and lemon extract in medium
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bowl to blend. Add to dry ingredients and mix just until combined. Fold in currants
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and orange peel. Divide batter equally among prepared muffin cups. Bake until golden and tester inserted into center of muffins
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comes out clean, about 25 minutes. Transfer muffin tin to rack and cool.
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NOTE: Serving these golden muffins will take the chill out of a
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gray morning. The sweet-tart combination of orange, currants and lemon makes these great with tea or coffee. Source: Bon
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Appetit Magazine - October, 1994. Contributed by: DOTTIE; in Irvine, CA; 9/94.
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Formatted for MC by Sharon F. Klinger, tmvm93b@prodigy.com.
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