Ingredients
3/4
cup milk
1/3
cup vegetable oil
1/4
cup frozen (thawed) orange juice concentrate
2
teaspoons grated orange peel
1
egg, slightly beaten
2 1/4
cups Gold Medal™ all-purpose flour
1/2
cup sugar
3
teaspoons baking powder
1/4
teaspoon salt
1/4
cup currants or raisins
3
tablespoons sugar
1
teaspoon grated orange peel
Preparation
Heat oven to 400°. Grease bottoms only of 12 medium muffin cups, 2 1/2x1 1/4 inches, or line with paper baking cups.
Beat milk, oil, juice concentrate, 2 teaspoons orange peel and the egg in large bowl until blended. Stir in flour, 1/2 cup sugar, the baking powder and salt all at once just until flour is moistened (batter will be lumpy). Fold in currants. Divide batter evenly among muffin cups. Mix 3 tablespoons sugar and 1 teaspoon orange peel; sprinkle over batter in cups.
Bake 20 to 25 minutes or until light golden brown. Immediately remove from pan.
