On Sun 07 Sep 2008 09:32:32a, Jean B. told us...

> Muffin recipe, please. The old recipes that contain rosewater and
> various other flavorings are intriguing. I wonder why our
> extracts and such have become so limited in modern times?

Hope you enjoy these!

3 cups flour
3/4 cup cane sugar
1 1/2 T baking powder
1 1/2 t salt
1/2 cup honey
1 1/2 cup milk
4 eggs
1 t orange zest
8 T (1 stick) unsalted butter, melted
1 cup dried currents
2-3 tablespoons rosewater (I often use more)

Begin by soaking the dried currants in the rosewater overnight.

Preheat the oven to 375F. If not using quick release spray, use a bit of
butter to grease the sides of the muffin tin.

Sift the flour, sugar, baking powder and salt together into a bowl and set
aside.

In another bowl (if you are using a mixer, use that bowl), combine the
eggs, vanilla, honey, orange zest and milk, and whisk for about a minute.
Add the dry ingredients and mix on low for about 2 minutes or until the dry
ingredients are just incorporated. Don’t over mix.

Start slowly drizzling in the butter, continuing to slowly mix. When all
the butter is well incorporated (no visible butter streaks), fold in
currants and any remaining rosewater with rubber spatula.

Fill each cup of the muffin tin to the top, carefully wiping off any
spillage from the top of the pan. Place in the middle rack of the oven, and
bake for about 25 minutes, or until golden brown and a skewer inserted into
the middle of the middle muffin comes out clean.

Allow to cool in the pan for about 5 minutes, and then gently loosen the
sides with a knife or fork, and turn the whole pan over to remove the
muffins. Allow them to cool a few more minutes on a wire rack.



--
Wayne Boatwright

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Date: Sunday, 09(IX)/07(VII)/08(MMVIII)
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