Ingredients
2-1/4 cups all-purpose flour1/2 cup plus 1 tablespoon sugar, divided2 teaspoons baking powder1/2 teaspoon salt1/4 teaspoon baking soda1 teaspoon caraway seeds1 large egg, room temperature1 cup buttermilk1/4 cup butter, melted1/4 cup canola oil3/4 cup dried currants or raisins
Preparation
In a large bowl, combine the flour, 1/2 cup sugar, baking powder, salt, baking soda and caraway seeds. In another bowl, beat the egg, buttermilk, butter and oil. Stir into dry ingredients just until moistened. Fold in currants.
Fill greased muffin cups three-fourths full. Sprinkle with remaining sugar. Bake at 400° for 15 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to wire rack. Serve warm.
