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Red Currant Muffins

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“I picked lots of fresh red currants and then wondered what to do with them! I found this on tasteofhome.com but made some slight alterations. I can't stand orange peel so used a few drops of orange flower water instead. I also used self raising flour but, as they didn't rise a huge amount, I suggest you stick to plain flour and baking powder!”
READY IN:
35mins
SERVES:
12
YIELD:
12 muffins
UNITS:
US

Ingredients Nutrition

Directions

  1. In a mixing bowl, cream the butter and sugar.
  2. Add both eggs and orange peel, or flower water and beat well.
  3. Sieve the flour, baking powder and salt into the creamed mixture and lightly blend.
  4. Fold in the red currants.
  5. Fill greased or paper-lined muffin cups two-thirds full and bake at 375° for 20-25 minutes or until muffins test done.
  6. Cool for 5 minutes before placing on wire rack.
  7. Dust with confectioners' (icing) sugar once completely cooled.

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