Currant & Oatmeal Muffins
.
Yield
12 servingsPrep
15 minCook
25 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
butter
softened |
|
| ⅔ | cup |
sugar
|
|
| 5 | large |
eggs
|
|
| ½ |
oranges
grated |
*
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | cup |
all-purpose flour
|
|
| ½ | cup |
oats, quick cooking
|
|
| 2 | teaspoons |
baking powder
|
|
| 1 | teaspoon |
pumpkin pie spice
|
|
| 1 | cup |
currants
dried |
|
| 1 | cup |
walnuts
chopped |
|
|
cinnamon sugar
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
butter
softened |
|
| 158 | ml |
sugar
|
|
| 5 | large |
eggs
|
|
| 0.5 | each |
oranges
grated |
*
|
| 5 | ml |
vanilla extract
|
|
| 237 | ml |
all-purpose flour
|
|
| 118 | ml |
oats, quick cooking
|
|
| 1E+1 | ml |
baking powder
|
|
| 5 | ml |
pumpkin pie spice
|
|
| 237 | ml |
currants
dried |
|
| 237 | ml |
walnuts
chopped |
|
| 1 | x |
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℉ (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.
