Orange-Currant Muffins

Add something flavorful to your bread basket with these delicious muffins that are baked using orange and currants.

  • prep time 15 min
  • total time 40 min
  • ingredients 12
  • servings 12

Ingredients

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 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
  • 1 Heat oven to 400º. Grease bottoms only of 12 medium muffin cups, 2 1/2x1 1/4 inches, or line with paper baking cups.
  • 2 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.
  • 3 Bake 20 to 25 minutes or until light golden brown. Immediately remove from pan.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Muffin
    Calories
    200
    (
    Calories from Fat
    65),
    % Daily Value
    Total Fat
    7g
    7%
    (Saturated Fat
    1g,
    1%
    ),
    Cholesterol
    20mg
    20%;
    Sodium
    180mg
    180%;
    Total Carbohydrate
    32g
    32%
    (Dietary Fiber
    1g
    1%
    ),
    Protein
    3g
    3%
    ;
    % Daily Value*:
    Exchanges:
    *Percent Daily Values are based on a 2,000 calorie diet.
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