Orange Currant Muffins Recipe
Ingredients
| All purpose flour | 1 3⁄4 Cup (28 tbs) | |
| Sugar | 1⁄4 Cup (4 tbs) | |
| Baking powder | 2 1⁄2 Teaspoon | |
| Salt | 3⁄4 Teaspoon | |
| Currants | 3⁄4 Cup (12 tbs) | |
| Milk | 1⁄2 Cup (8 tbs) | |
| Egg | 1 | |
| Salad oil | 1⁄3 Cup (5.33 tbs) | |
| Orange juice | 1⁄4 Cup (4 tbs) | |
| 1-inch square piece orange peel | 1 |
Nutrition Facts
Serving size
Calories 472 Calories from Fat 189
% Daily Value*
Total Fat 21 g32.9%
Saturated Fat 1.9 g9.3%
Trans Fat 0.3 g
Cholesterol 55.7 mg18.6%
Sodium 640.4 mg26.7%
Total Carbohydrates 62 g20.8%
Dietary Fiber 2.9 g11.8%
Sugars 17.1 g
Protein 9 g17.2%
Vitamin A 3% Vitamin C 38.6%
Calcium 29.4% Iron 19%
*Based on a 2000 Calorie diet
Directions
Stir the currants into the flour mixture; set aside.
Place the milk, egg, salad oil, orange juice, and square of orange peel in the blender container; adjust lid.
Blend till orange peel is finely chopped and ingredients are combined.
Pour the orange mixture over the dry ingredients; stir just until moistened.
Fill paper-lined muffin cups or greased muffin pans 2/3 full.
Bake at 400° for 20 to 25 minutes.
Serve warm.
Chef
