Excellent muffins - tasty, moist, tender crumb. A few notes: use a large glass measuring cup for the buttermilk and baking soda because the mixture bubbles up a lot; use currants soaked in orange juice instead of raisins to skip chopping step. This recipe makes more than 30 mini muffins; I had enough leftover batter to make 6 regular size muffins (baked for 18 minutes). This is a keeper!
These were lovely, with a moist texture and fruity flavour. My little boy and I thoroughly enjoyed them as a Sunday morning breakfast treat!