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Currant & Oatmeal Muffins

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Submitted by Beckster

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YIELD

12 servings

PREP

15 min

COOK

25 min

READY

40 min

Ingredients

½ 118
CUP ML BUTTER
softened
158
CUP ML SUGAR
5 5
LARGE LARGE EGGS
½ 0.5
EACH ORANGES
grated *
1 5
TEASPOON ML VANILLA EXTRACT
1 237
½ 118
2 1E+1
TEASPOONS ML BAKING POWDER
1 5
TEASPOON ML PUMPKIN PIE SPICE
1 237
CUP ML CURRANTS
dried
1 237
CUP ML WALNUTS
chopped

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℉ (190℃) 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 74g (2.6 oz)
Amount per Serving
Calories 258 56% from fat
 % Daily Value *
Total Fat 16g 25%
Saturated Fat 6g 30%
Trans Fat 0g
Cholesterol 108mg 36%
Sodium 85mg 4%
Total Carbohydrate 8g 8%
Dietary Fiber 1g 5%
Sugars g
Protein 13g
Vitamin A 8% Vitamin C 33%
Calcium 4% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
 
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