- 10
Ingredients
- 2 cups all-purpose flour
- 3 Tbs sugar
- 1-1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 cup butter
- 1 cup buttermilk
- 1 egg, lightly beaten
- 3/4 cup currants
- 12 tsp caraway seeds
Preparation
Step 1
Preheat oven to 375. Grease ten 3 x 1-1/4 inch mufin cups.
In a large bowl, stir together flour, sugar, baking powder, baking soda, and salt. With pastry cutter or two knives, cut in butter until mixture resembles coarse crumbs.
In a small bowl, stir together buttermilk and egg until blended. Add buttermilk mixture to dry ingredients and stir to combine. Stir in currants and caraway seeds.
Spoon batter into prepared muffin cups. Bake 20 - 25 minutes, or until cake tester inserted in center of one muffin comes out clean.
Remove muffin tins to wire rack. Cool 5 minutes before removing muffins from cups; finish cooling on rack. Serve warm or cool completely and store muffins in an airtight container at room temperature.