Currant & Oatmeal Muffins Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
-JUDI M. PHELPS,
1/2 cup: Butter, softened
2/3 cup: Sugar,
5: Eggs,
1/2: Orange, grated (about 3 T)
1 tsp: Vanilla,
1 cup: Flour,
1/2 cup: Quick-cooking oats,
2 tsp: Baking powder,
1 tsp: Pumpkin pie spice,
1 cup: Dried currants,
1 cup: Dried currants,
1 cup: Walnuts, chopped
Cinnamon sugar,
Directions:
Beat together first 5 ingredients until blended. Mix together the
next 6 ingredients and beat in until dry ingredients are just
moistened. Do not overbeat.
Divide batter between 12 paper-lined muffins cups and sprinkle tops
with cinnamon sugar. Bake in a 375 degree oven for about 25 minutes,
or until a cake test, inserted in center, comes out clean. Cool in
pan for a few minutes, and then continue cooling on a rack. Yields:
12 muffins.
SOURCE: Coffee Cakes and Quick Breads by Renny Darling.
Source from luhu.jp
next 6 ingredients and beat in until dry ingredients are just
moistened. Do not overbeat.
Divide batter between 12 paper-lined muffins cups and sprinkle tops
with cinnamon sugar. Bake in a 375 degree oven for about 25 minutes,
or until a cake test, inserted in center, comes out clean. Cool in
pan for a few minutes, and then continue cooling on a rack. Yields:
12 muffins.
SOURCE: Coffee Cakes and Quick Breads by Renny Darling.
Source from luhu.jp
Tags
Muffins