1 ½ cups flour
¼ cup sugar
½ cup brown sugar, packed
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon cinnamon
1 egg
1/3 cup vegetable oil
½ cup milk
1 teaspoon vanilla extract
½ cup currants
½ cup boiling water
½ cup pecans, finely chopped
1. Preheat oven to 375º
2. In small bowl, combine boiling water and currants. Let sit for 5 minutes, then drain.
3. Combine flour, sugar, brown sugar, baking soda, salt, and cinnamon. In a separate bowl, mix egg, oil, milk, and vanilla. Stir into dry ingredients. Fold in pecans and currants. (Be gentle with the currants.)
4. Fill paper-lined muffin cups two-thirds full. Bake for 20 minutes or until toothpick comes out clean. Cool and enjoy.
We buttered the tops and sprinkled on brown sugar mixed with some flour and a bit of cinnamon as an afterthought.
Makes 1 dozen.
Recipe by me and my friend Erin! Inspiration from the usual sources.
