This recipe comes by way of a cookbook from the 1920's titled "Rumford Dainties and Household Helps" that I picked up on Ebay. The recipe itself is called Topo Pino Blueberry Muffins but I lacked in Blueberries so used currants instead. If using blueberries use 1 cup fresh but I advise against using any from Chile as foreign produce is so suspect in the chemicals it may contain.
Currant Muffins
2 C Sifted All Purpose Flour
2 tsp Baking powder, slightly rounded
1/2 tsp Salt
1/4 C Sugar
1 egg
1 C Whole Milk
3T Melted Lard
1/2 C Currants rehydrated 15 mins in warm water
Preheat oven to 350° and coat a muffin tin with pan coat. Sift together flour, salt and baking powder. Beat egg until light and stir in milk. Mix into dry ingredients until well blended. Add in melted lard and beat well until sticky and smooth. Drain currants and add to batter and fold in until mixed through. Drop by spoonfuls into muffin tin, you should get 9 muffins. Bake in oven 25 minutes until nicely brown. Serve warm with kerrygold butter.
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| Nutrition is for each muffin |
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