Currant & oatmeal 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.

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