Citrus Currant Sunshine Muffins Recipes

CITRUS-CURRANT SUNSHINE MUFFINS

Steps:

• Center a rack in the oven; preheat oven to 375°.
• Butter or spray the 12 molds in a regular-size muffin pan or fit the molds with paper muffin cups.
• Alternately, use a silicone muffin pan, which needs neither greasing nor paper cups.
• Place the muffin pan on a baking sheet.
• In a bowl, rub the sugar and orange zest together with your fingertips until the sugar is moist and the fragrance of orange is strong.
• Whisk in the flour, baking powder, baking soda, and salt.
• In a large glass measuring cup or another bowl, whisk together the orange and lemon juices, lemon extract, melted butter, and eggs.
• Pour the liquid ingredients over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend.
• Don't worry about being thorough--a few lumps are better than overmixing the batter.
• Fold in the currants.
• Divide the batter evenly among the muffin cups.
• Bake for about 20 minutes or until the tops are golden and a thin knife inserted into the center of the muffins comes out clean.
• Transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin from its mold.

CITRUS MUFFINS

Steps:

• Heat oven to 400° F. Line 12 muffin cups with paper baking cups. In small bowl, mix 3 tablespoons sugar and 1 teaspoon of the orange peel; set aside.
• In medium bowl, beat milk, oil and egg with fork. Stir in flour, 3/4 cup sugar, the baking powder, salt and remaining 2 teaspoons orange peel just until moistened. Divide batter evenly among muffin cups. Sprinkle sugar-orange peel mixture evenly over batter.
• Bake 15 to 18 minutes or until golden brown. Cool 5 minutes; remove from pan. Serve warm.