ORANGE-CURRANT MUFFINS
Enjoy these delicious muffins baked using orange and currants that are ready in 40 minutes.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 40m
Yield 12
Number Of Ingredients 12
Steps:
- Heat oven to 400°. Grease bottoms only of 12 medium muffin cups, 2 1/2x1 1/4 inches, or line with paper baking cups.
- Beat milk, oil, juice concentrate, 2 teaspoons orange peel and the egg in large bowl until blended. Stir in flour, 1/2 cup sugar, the baking powder and salt all at once just until flour is moistened (batter will be lumpy). Fold in currants. Divide batter evenly among muffin cups. Mix 3 tablespoons sugar and 1 teaspoon orange peel; sprinkle over batter in cups.
- Bake 20 to 25 minutes or until light golden brown. Immediately remove from pan.
Nutrition Facts : Calories 200, Carbohydrate 32 g, Cholesterol 20 mg, Fiber 1 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Muffin, Sodium 180 mg
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