Orange Currant Muffins

    Orange Currant Muffins

    (37)
    5saves
    35min


    39 people made this

    About this recipe: Orange and currants combine for a very nicely flavoured muffin. You can use raisins or sultanas instead of currants.

    Ingredients
    Serves: 12 

    • 225g plain flour
    • 3 teaspoons baking powder
    • 3/4 teaspoon salt
    • 4 tablespoons caster sugar
    • 1 egg, beaten
    • 1 orange, zested
    • 60ml orange juice
    • 120ml milk
    • 75ml vegetable oil
    • 100g dried currants

    Method
    Prep:10min  ›  Cook:25min  ›  Ready in:35min 

    1. Preheat oven to 200 C / Gas 6. Grease muffin tin or line with paper muffin cases.
    2. In a large bowl, sift together flour, baking powder, salt and sugar. In a separate bowl, combine egg, orange zest, orange juice, milk and vegetable oil. Stir egg mixture into flour mixture just until moistened; fold in raisins. Spoon mixture into prepared muffin cases.
    3. Bake in preheated oven for 20 to 25 minutes, until a skewer inserted into centre of a muffin comes out clean.
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    Reviews & ratings
    Average global rating:
    (37)

    Reviews in English (36)

    by
    21

    I used thawed frozen orange juice concentrate (NOT watered down) for more orange flavor. I also used soured lactose-free milk. I baked my muffins at 350 for just under 20 minutes. They smelled amazing and looked just like they should--I don't think there was enough liquid in this recipe, these turned out dry for me. I'd try these again but I'd add a quarter cup more of orange juice or so.  -  22 May 2012  (Review from Allrecipes US | Canada)

    by
    18

    Excellent! These are delicious muffins. If you would like additional orange flavoring, use ¼ cup of defrosted, undiluted orange juice concentrate (from frozen orange juice) instead of just plain orange juice. I also used golden raisins. This recipe is a keeper.  -  15 Apr 2006  (Review from Allrecipes US | Canada)

    by
    16

    I tweaked it by using honey instead of sugar, zested a whole orange, then juiced it, which was about 1/3 cup. I used milk to make up the difference between the 1/2 c milk and 1/4 cup oj. (Juice the orange and put it in a measuring cup then fill the rest up to 3/4 cup with milk.) I topped the muffins with chunky turbinado sugar...yummmy. :-)  -  16 May 2009  (Review from Allrecipes US | Canada)

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