Title: Ice Box English Tea Muffins
Categories: Muffins Restaurant Ethnic
Yield: 1 Dozen
| 1/2 | c | Butter |
| 1/2 | c | Sugar |
| 1 | | Egg |
| 1/2 | ts | Salt |
| 1/4 | ts | Cinnamon |
| 2 | ts | Baking powder |
| 2 | c | Flour |
| 1 | c | Milk |
| 3/4 | c | Dried currants |
| | | Topping: |
| 1/2 | c | Brown sugar |
| 1/4 | c | Chopped pecans |
| 1 | ts | Ground cinnamon |
Preheat oven to 350. Cream butter and sugar. add egg and blend well.
Combine dry ingredients. add alternately with milk to creamed mixture. Stir
in currants. Spoon into greased muffin cups. combine topping and sprinkle
over muffins. bake 20 to 25 minutes. Note: batter may be kept tightly
covered and refrigerated for 2 to 3 weeeks.