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Orange-Currant Muffins

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Orange-Currant Muffins
  • Prep 15 min
  • Total 40 min
  • Servings 12
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Enjoy these delicious muffins baked using orange and currants that are ready in 40 minutes.
Updated Nov 15, 2010

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 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
Make With
Make With
Gold Medal Flour

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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

200 Calories, 7g Total Fat, 3g Protein, 32g Total Carbohydrate

Nutrition Facts

Serving Size: 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
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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