Currant & oatmeal muffins
12 Servings
Ingredients
Quantity | 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 |
Directions
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.
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