Here's a "seasonal" recipe for you! I have lots of fruit bushes in back, and this recipe seemed to get rid of a lot of my currants. Fragrant & spicy. These muffins freeze well, so they can be made ahead and reheated in foil.

2 cups flour

3/4 cup sugar

3 tsp. baking powder

1 tsp. salt

1 tsp. cinnamon

1/4 tsp. nutmeg

1/4 cup chopped walnuts

2 eggs, well beaten

2/3 cup milk

1/2 cup oil

1 1/4 cups currants, stemmed and washed

Sift dry ingredients together. Stir in chopped walnuts and set aside. Combine eggs, milk and oil. Add this to dry ingredients, stir. Spoon into muffin cups, scatter currants over top and fill remaining with more batter. Bake at 375 F for 20-25 minutes, or until golden. Makes 1 1/2 dozen. 

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