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Red Currant Muffins Recipe

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Currants hold up so nicely baked into these yummy, golden cake-like muffins. The berries add tartness to the sweet mixture. These are great for breakfast, brunch or a snack.—Jane Larter, Hallock, Minnesota
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES:12 servings
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES: 12 servings

Ingredients

  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 2 eggs
  • 1 teaspoon grated orange peel
  • 1 cup King Arthur Unbleached All-Purpose Flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup red currants
  • Confectioners' sugar

Nutritional Facts

1 serving (1 each) equals 155 calories, 9 g fat (5 g saturated fat), 56 mg cholesterol, 204 mg sodium, 18 g carbohydrate, 1 g fiber, 2 g protein.

Directions

  1. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and orange peel. Combine the flour, baking powder and salt; add to the creamed mixture just until blended. Fold in currants.
  2. Fill greased or paper-lined muffin cups two-thirds full. Bake at 375° for 20-25 minutes or a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to wire rack. Dust with confectioners' sugar. Serve warm. Yield: 1 dozen.
Originally published as Red Currant Muffins in Taste of Home August/September 1999, p57

Nutritional Facts

1 serving (1 each) equals 155 calories, 9 g fat (5 g saturated fat), 56 mg cholesterol, 204 mg sodium, 18 g carbohydrate, 1 g fiber, 2 g protein.

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