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Orange-Currant Muffins

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By Betty Crocker Kitchens
Updated Nov 15, 2010
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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
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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

  • Step 
    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.
  • Step 
    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.
  • Step 
    3
    Bake 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:
*Percent Daily Values are based on a 2,000 calorie diet.

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