ORANGE-CURRANT MUFFINS

Orange-Currant Muffins image

Provided by Betty Crocker Kitchens

Time 40m

Yield 12

Number Of Ingredients 12

3/4 cup milk
1/3 cup vegetable oil
1/4 cup frozen (thawed) orange juice concentrate
2 teaspoons grated orange peel
1 egg, slightly beaten
2 1/4 cups Gold Medal™ all-purpose flour
1/2 cup sugar
3 teaspoons baking powder
1/4 teaspoon salt
1/4 cup currants or raisins
3 tablespoons sugar
1 teaspoon grated orange peel

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