Currant and 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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini