Enjoy these delicious muffins baked using orange and currants that are ready in 40 minutes.
Orange-Currant Muffins
- Prep Time 15 min
- Total 40 min
- Servings 12
- Ingredients 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 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
Gold Medal Flour
Instructions
-
Step1Heat oven to 400°. Grease bottoms only of 12 medium muffin cups, 2 1/2x1 1/4 inches, or line with paper baking cups.
-
Step2Beat 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.
-
Step3Bake 20 to 25 minutes or until light golden brown. Immediately remove from pan.
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:
Tips from the Betty Crocker Kitchens
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