Heirloom Raisin Muffins
Yield
4 servingsPrep
30 minCook
20 minReady
50 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
raisins, seedless
|
|
| 1 | cup |
water
|
|
| ½ | cup |
butter
or regular margarine |
|
| ¼ | cup |
sugar
|
|
| 2 | large |
eggs
large |
|
| 1 ½ | cups |
unbleached all-purpose flour
sifted |
|
| 1 | teaspoon |
baking powder
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
raisins, seedless
|
|
| 237 | ml |
water
|
|
| 118 | ml |
butter
or regular margarine |
|
| 59 | ml |
sugar
|
|
| 2 | large |
eggs
large |
|
| 355 | ml |
unbleached all-purpose flour
sifted |
|
| 5 | ml |
baking powder
|
|
Directions
Combine raisins and water in saucepan.
Bring to a boil, reduce heat and cover.
Simmer 20 minutes. Drain raisins, reserving liquid.
Add enough water to reserved liquid to make ½ cup.
Cool well.
Cream together butter and sugar in bowl until light and fluffy, using electric mixer at medium speed.
Add eggs, beat 2 more minutes.
Sift together flour and baking powder.
Add flour mixture alternately with ½ cup of reserved raisin liquid into creamed mixture, mixing well after each addition.
Stir in raisins.
Spoon batter into greased 3-inch muffin-pan cups, filling 2/3rds full.
Bake in 400 degree F. oven 18 minutes or until golden brown.
Serve hot with homemade jam or jelly.
