Muffins For The Queen
You don't have to be royalty to enjoy this delicious snack made from wheat germ and raisins.
Yield
16 servingsPrep
15 minCook
15 minReady
30 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ⅔ | cup |
all-purpose flour
|
|
| 2 ½ | teaspoons |
baking powder
|
|
| ½ | teaspoon |
salt
|
|
| ½ | cup |
butter
plus 2 tablespoons |
|
| ½ | cup |
sugar
|
|
| 2 | large |
eggs
|
|
| 1 ¼ | cup |
milk
|
|
| ¾ | cups |
wheat germ
|
|
| 1 | cup |
raisins, seedless
cut in half |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 394 | ml |
all-purpose flour
|
|
| 13 | ml |
baking powder
|
|
| 2.5 | ml |
salt
|
|
| 118 | ml |
butter
plus 2 tablespoons |
|
| 118 | ml |
sugar
|
|
| 2 | large |
eggs
|
|
| 296 | ml |
milk
|
|
| 177 | ml |
wheat germ
|
|
| 237 | ml |
raisins, seedless
cut in half |
|
Directions
Sift together the flour, baking powder and salt. Then cream the butter, sugar and eggs, beating them until light and fluffy. Add the dry ingredients alternately with the milk. Make 3 dry and 2 liquid additions, combining lightly after each. Stir in the wheat germ and raisins. Fill muffin tins making 16 in all. Bake in 375 oven for 15 to 20 minutes.
Notes: These muffins were made for the Queens visit in 1957 to Canada.
