Ingredients
1/2 cup butter, softened1/2 cup sugar2 large eggs1 teaspoon grated orange zest1 cup all-purpose flour2 teaspoons baking powder1/4 teaspoon salt1 cup red currantsConfectioners’ sugar
Preparation
In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and orange zest. Combine the flour, baking powder and salt; add to the creamed mixture just until blended. Fold in currants.
Fill greased or paper-lined muffin cups two-thirds full. Bake at 375° for 20-25 minutes or a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to wire rack. Dust with confectioners’ sugar. Serve warm.
