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
- 1/2 cup butter, softened
- 1/2 cup sugar
- 2 eggs
- 1 teaspoon grated orange peel
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup red currants
- Confectioners' sugar
- 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.
- 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
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