Yield: 12 Servings
Measure | Ingredient |
---|---|
\N \N | -JUDI M. PHELPS |
½ cup | Butter; softened |
⅔ cup | Sugar |
5 \N | Eggs |
½ \N | 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 |
\N \N | 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