Preheat oven to 425 degrees F. Place 1 teaspoon butter in 10-inch cast-iron skillet and heat in oven 5 minutes.
Meanwhile, in medium bowl, whisk remaining 1/4 cup melted butter, buttermilk, egg and currants/raisins. In large bowl, combine flour, sugar, baking powder, caraway seeds, baking soda and salt. Stir buttermilk mixture into dry ingredients until just combined. Remove skillet from oven and swirl to coat with butter. Spread batter evenly in skillet. Bake 20 minutes. Cut into wedges.
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|Serving Size: 1 Serving (96g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 11 (5%)|
|Amt Per Serving||% DV|
|Total Fat 1.2g||2 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 27.7mg||9 %|
|Sodium 211.2mg||7 %|
|Potassium 113.1mg||3 %|
|Total Carbohydrate 45.5g||13 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 44.2g|
|Protein 5.2g||7 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 213
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