Currant Muffins

5,3 oz. butter or margarine
6,8 oz. sugar
2 eggs
1 Cup of currants
peel of ¹/2 a lemon
8,8 oz. flour
5,2 oz. fat milk
2 level teaspoons of baking powder.

For the tins:
1 tablespoon of butter
2 tablespoons of flour

Beat the sugar and butter till they turn white, whisk and ad the eggs and the washed currants, the ground lemon peel, baking powder and some of the flour. Then add the milk and flour alternately in small portions. Pour the batter in buttered and floured shortbread tins and bake in hot oven.