Currant & Oatmeal Muffins Recipe

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Currant & Oatmeal Muffins Ingredients

1/2 cup butter, softened
2/3 cup sugar
5 eggs
1/2 orange, grated (about 3 t)
1 tsp vanilla
1 cup flour
1/2 cup quick-cooking oats
2 tsp baking powder
1 tsp pumpkin pie spice
1 cup dried currants
1 cup dried currants
1 cup walnuts, chopped
1 cinnamon sugar

A Recipe for
Currant & Oatmeal Muffins

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Food Tip
There is a risk anytime perishable food is left at room temperature for more than two hours. To reduce the risk, freeze something to be included with the lunch such as a juice box or a small plastic container of water, which will keep the food cool until lunchtime. A small refreezable ice pack, like those used in coolers is also useful.

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Test cornstarch for freshness by mixing one teaspoon of vinegar with one teaspoon of cornstarch. The mixture will bubble if the cornstarch is fresh.

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Currant & Oatmeal Muffins

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Currant & Oatmeal Muffins 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.

Serves: 12

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Currant & Oatmeal Muffins Recipe from the Recipes-To-go.com Bread Recipe Cookbook

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