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Currant and Oatmeal Muffins

1/2 c Butter; softened
2/3 c Sugar
5 Eggs
1/2 Orange; grated (about 3 T)
1 ts Vanilla
1 c Flour
1/2 c Quick-cooking oats
2 ts Baking powder
1 ts Pumpkin pie spice
1 c Dried currants
1 c Dried currants
1 c Walnuts; chopped
Cinnamon sugar


Beat together first 5 ingredients until blended. Mix together the next 6 ingredients and beat in until dry ingredients are just moistened. Do not overbeat. Divide batter between 12 paper-lined muffins cups and sprinkle tops with cinnamon sugar. Bake in a 375 degree oven for about 25 minutes, or until a cake test, inserted in center, comes out clean. Cool in pan for a few minutes, and then continue cooling on a rack. Yields: 12 muffins.




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