1 cup currants juice and grated zest of 2 oranges
125 g unsalted butter
1 cup sugar
1 tspn baking powder
1 cup milk, buttermilk or mixture
of milk and cream
2 cups plain flour
0.25 tspn salt
Beforehand: At least 1 hour before making, or the night before, if these muffins are for breakfast, soak the currants in the orange juice.
At the time: Butter and lightly flour muffin tins and preheat the oven o 200 C.
Cream the butter and sugar. Add the eggs one at a time and beat until incorporated. Mix the baking powder with the milk, buttermilk or milk and cream mixture. Fold the orange zest through the mixture with the currants and remaining orange juice.
Spoon the mixture into the muffin tins. It makes about 12 muffins. Bake for 15 - 20 minutes until golden brown and firm to the touch. Stand muffins for 2 minutes before turning out. Cool, and serve.
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