Recipe - Currant And Oatmeal Muffins

JUDI M. PHELPS
One half cup Butter; softened
2/3 cup Sugar
5 Eggs
One half Orange; grated (about 3 T)
1 teaspoon Vanilla
1 cup Flour
One half cup Quickcooking oats
2 teaspoon Baking powder
1 teaspoon Pumpkin pie spice
1 cup Dried currants
1 cup Dried currants
1 cup Walnuts; chopped
Cinnamon sugar

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 paperlined 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini