- sugar - 1/2 cup
- orange, peel - 1 piece
- flour - 2 cups
- baking powder - 2 1/2 teaspoons
- soda - 1/4 teaspoons
- salt - 1 pinch
- freshly squeezed orange juice - 1 cup
- fresh lemon juice - 2 Art. spoons
- lemon extract - 1/4 Teaspoon
- a packet (200 g) of melted butter - 200 Grams
- eggs - 2 Pieces (large)
- dried currants - 3/4 Cups
1. Preheat the oven with a stand in the center to 190 degrees. Lubricate the butter for muffin shape with 12 compartments or lining them with paper liners. Cool the melted butter. In a large bowl, grind the sugar and orange peel together with your fingers until the sugar becomes wet and fragrant. In another bowl, mix the flour, baking powder, soda and salt. In a large measuring glass, a glass or another bowl to whip orange and lemon juice, lemon extract, melted butter and eggs. 2. Pour the citrus mixture onto the dry ingredients and mix with a whisk or a rubber spatula. Do not worry about if there are a few lumps in the test, the main thing is not to mix it too much. Stir the dough with dried currant and evenly distribute the prepared form among the compartments. 3. Bake the muffins for about 20 minutes until golden, until a thin knife inserted in the center will not come out clean. Put the form on the rack and allow to cool for 5 minutes, then remove the muffins from the mold and allow to cool completely.
Servings: 12