Orange-Currant Muffins

Orange-Currant Muffins

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

Prep Time

15

Minutes

Total Time

40

Minutes

Makes

12

muffins

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 400┬║. 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.
Makes 12 muffins
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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:

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