Libbies Sunmaid Zante Currant Muffins Recipes

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LIBBIE'S SUNMAID ZANTE CURRANT MUFFINS



Libbie's Sunmaid Zante Currant Muffins image

Make and share this Libbie's Sunmaid Zante Currant Muffins recipe from Food.com.

Provided by Dienia B.

Categories     Quick Breads

Time 35m

Yield 6 serving(s)

Number Of Ingredients 8

2/3 cup currants
2 cups sifted flour
1/3 cup sugar
4 teaspoons baking powder
1 teaspoon salt
1/4 cup shortening or 1/4 cup lard
2 eggs
3/4 cup milk

Steps:

  • Rinse currants or raisins drain.
  • Sift together flour sugar baking powder and salt.
  • Cut in lard.
  • Stir in currants or raisins beat eggs add milk turn into dry muffin mixture stir till flour is moistened.
  • Fill greased muffin pans about 2/3 full bake at 375° for 20 to 30 minutes.

Nutrition Facts : Calories 360.9, Fat 11.8, SaturatedFat 3.4, Cholesterol 74.8, Sodium 670, Carbohydrate 57, Fiber 2.2, Sugar 22.1, Protein 8.1

BRAN-CURRANT MUFFINS



Bran-Currant Muffins image

These are moist and flavorful, just pleasantly sweet. The recipe makes quite a lot of muffins, but the batter will keep in the fridge for up to 6 weeks. From the back of a box of Sun-Maid Zante Currants. I'm sure raisins or other dried fruits would work as well, but the currants are delightful.

Provided by pattikay in L.A.

Categories     Quick Breads

Time 35m

Yield 30 muffins

Number Of Ingredients 11

3 cups whole all-bran cereal (I use All Bran)
2 cups buttermilk
1 cup water
1/2 cup vegetable oil
2 eggs, beaten
1 cup packed brown sugar
2 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon baking soda
1 1/2 cups dried currants

Steps:

  • Place bran cereal in a large mixing bowl. Pour in buttermilk, water and oil - stir well and let sit for a few minutes for the bran to soften.
  • Mix in eggs and brown sugar.
  • Add dry ingredients all at once, stir in just enough to combine.
  • Fold in currants.
  • This will make about 30 muffins, so grease as many muffin tins as you need and fill the cups 2/3 full.
  • Bake at 375 for about 17-20 minutes (depending on how your oven behaves).
  • Store remaining batter in a tightly-covered container in the refrigerator for up to 6 weeks.

Nutrition Facts : Calories 145.2, Fat 4.5, SaturatedFat 0.7, Cholesterol 14.8, Sodium 145.1, Carbohydrate 25.8, Fiber 2.5, Sugar 13.7, Protein 3.1

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