|Soft shortening||3⁄4 Cup (12 tbs) (Part Butter)|
|Sugar||3⁄4 Cup (12 tbs)|
|Corn syrup||1⁄4 Cup (4 tbs)|
|Grated orange rind||2 Teaspoon|
|Grated lemon rind||1⁄2 Teaspoon|
|Sifted all purpose flour||1 3⁄4 Cup (28 tbs)|
|Baking powder||1⁄2 Teaspoon|
|Currants||1 Cup (16 tbs)|
Heat oven to 375 degrees.
Line 20 large muffin cups with paper baking cups.
Cream shortening, sugar and corn syrup together until fluffy.
Add eggs one at a time and beat well after each addition.
Stir in orange and lemon rind.
Sift flour, baking powder and salt together into creamed mixture and blend.
Stir in currants.
Spoon batter into paper baking cups filling 1/2 to 2/3 full.
Bake 20 to 25 minutes or until tops spring back when touched lightly in centre.