Ron Wilson

Ron Wilson

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Rita's Muffins

Whole orange currant muffins made in a food processor


1 seedless naval orange, about 6-8 oz., with peel

1/2 cup orange juice

1 large egg

1/2 cup butter, cut up and softened to room temperature

1-1/2 teaspoons vanilla

1/2 cup currants

1-3/4 cups all-purpose flour

3/4 cup sugar

1 teaspoon each: baking powder and baking soda

1/2 teaspoon salt

Coarse sugar for sprinkling on top (optional)


Preheat oven to 400.

Cut orange into smallish pieces.

Put orange pieces and juice in food processor. Process until pureed.

Add egg, butter and vanilla. Process until blended. Mixture will look curdled. No worries.

Separately, whisk together currants, flour, sugar, baking powder, soda and salt. Mixing currants into flour prevents sinking during baking.

Pour flour mixture over orange mixture and combine.

Spoon into sprayed/greased or muffin cup lined muffin tins, filling 2/3 full.

If using coarse sugar, sprinkle a bit on top.

Bake 15-20 minutes. Muffins are done when top springs back when pushed with finger. Don’t overbake.

Yield: 12 muffins or 18 minis - check minis after 10 minutes.

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