Currant Spice Muffins

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!