Currant Spice Muffins
2 large eggs
1 1/2 cups milk
1/2 cup oil
2 teaspoons vanilla extract
1 cup granulated (white) sugar
2 Tablespoons baking powder
2 teaspoons ground cinnamon
1 teaspoon ground ginger
3 1/2 cups all-purpose (plain) flour
2 cups currants (toss with 1/2 cup of the flour)
Preheat oven to 350◦F. Grease or line muffin cups.
In a large bowl, beat the eggs until frothy. Beat in the milk, oil, and vanilla. Beat in the sugar until thick. Stir in the baking powder and spices, then gradually stir in the 3 cups of flour. Fold in the currants.
Divide batter evenly among prepared muffin cups and bake for about 20 minutes. Makes about 20 muffins.
When you are bored of chocolate chips, raisins, dates, cranberries, nuts, blueberries, and every other muffin stir-in; try something a little different - currant muffins!
Lemon Currant Cookies
1 package lemon cake mix
2 large eggs
1/4 cup oil
1/2 cup currants
Preheat oven to 350◦F. Grease or line cookie sheets.
In a medium mixing bowl, combine the cake mix, eggs, and oil just until combined. Fold in the currants. Roll dough into small balls and place on prepared baking sheets. Bake for about ten minutes until golden and cracked. Let cool for a few minutes on the baking sheet before transferring. Makes about 36 small cookies.
Making cookies from a cake mix is an easy, quick, and cheap way to 'cheat' at making cookies. And the flavor combinations are endless, depending upon what types of cake mixes you can find and what you want to use as your stir-ins. The basic formula is one cake mix, 2 eggs, 1/4 cup oil, and 1/2 cup stir-ins. The cookies are moist, and of course cake-like.
