1 1/2 cups flour
1 1/2 tsp baking powder
1/4 tsp. salt
1/4 tsp. nutmeg
1/4 cup dried currants
1/3 cup butter, softened
1/2 cup sugar
1/2 tsp. vanilla extract
1 egg
1/2 cup milk
6 tbsp. butter, melted
1/2 cup sugar
1 tsp. ground cinnamon

Preheat oven to 375°F. In a medium bowl mix flour, baking powder, salt, nutmeg, and dried currants.

In a large bowl electric mixer cream the 1/3 cup butter with 1/2 cup sugar, then beat in vanilla and egg until well combined. Add flour mixture to butter mixture alternately with milk, mixing after each addition just until combined.

Fill greased 1 3/4 inch muffin pans 2/3 full.

Bake until muffins are golden brown (18 to 30 minutes). Remove hot muffin from pans at once and dip quickly into the melted butter, then roll in 1 tsp. cinnamon and 1/2 cup sugar to coat.

Serve warm.

Makes 2 dozen 1 3/4-inch muffins.