Ice Box English Tea Muffins recipe

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Ingredients:

1/2 cup butter

3/4 cup sugar

1 egg

1/2 teaspoon salt

1/4 teaspoon ground cinnamon

2 teaspoons baking powder

2 cups flour

1 cup milk

3/4 cup dried currants

Topping:

1/2 cup brown sugar

1/4 cup chopped pecans

1 teaspoon ground cinnamon

Instructions:

Preheat oven to 350 degrees. Cream butter and sugar. Add egg and blend well. Combine salt, cinnamon, baking powder, and flour. Add alternately with milk to creamed mixture. Stir in currants. Spoon into greased muffin cups. Combine topping ingredients and sprinkle on muffins. Bake for 20 to 25 minutes.

Note: Batter may be covered tightly and stored in refrigerator 2 to 3 weeks.

Makes: 1 dozen muffins