Orange-Currant Muffins

Enjoy these delicious muffins baked using orange and currants that are ready in 40 minutes.

  • Prep Time 15 min
  • Total Time 40 min
  • Servings 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

  • 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.

Expert Tips

The secret to making tender muffins is to not overmix the batter. Just stir until all of the flour looks moistened, then gently fold in any remaining ingredients the recipe may call for.

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.