currant and oatmeal muffins
- Categories
- Muffins
- Yield
- 12 Servings
| Measure | Ingredient |
|---|---|
| -JUDI M. PHELPS | |
| ½ cup | Butter; softened |
| ⅔ cup | Sugar |
| 5 | Eggs |
| ½ | Orange; grated (about 3 T) |
| 1 teaspoon | Vanilla |
| 1 cup | Flour |
| ½ cup | Quick-cooking oats |
| 2 teaspoons | Baking powder |
| 1 teaspoon | Pumpkin pie spice |
| 1 cup | Dried currants |
| 1 cup | Dried currants |
| 1 cup | Walnuts; chopped |
| Cinnamon sugar |
Beat together first 5 ingredients until blended. Mix together the next 6 ingredients and beat in until dry ingredients are just moistened. Do not overbeat.
Divide batter between 12 paper-lined muffins cups and sprinkle tops with cinnamon sugar. Bake in a 375 degree oven for about 25 minutes, or until a cake test, inserted in center, comes out clean. Cool in pan for a few minutes, and then continue cooling on a rack. Yields: 12 muffins.
SOURCE: Coffee Cakes and Quick Breads by Renny Darling.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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