Raisin Muffins
Raisin Muffins recipe
Yield
12 servingsPrep
20 minCook
20 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
cereal
unsweetened |
|
| ¾ | cup |
milk
|
|
| 1 | cup |
all-purpose flour
|
|
| 2 ½ | teaspoons |
baking powder
|
|
| ½ | teaspoon |
salt
|
|
| ¼ | cup |
sugar
|
|
| ½ | cup |
raisins, seedless
|
|
| ½ | cup |
walnuts
chopped |
|
| 1 | large |
eggs
|
|
| ¼ | cup |
vegetable oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
cereal
unsweetened |
|
| 177 | ml |
milk
|
|
| 237 | ml |
all-purpose flour
|
|
| 13 | ml |
baking powder
|
|
| 2.5 | ml |
salt
|
|
| 59 | ml |
sugar
|
|
| 118 | ml |
raisins, seedless
|
|
| 118 | ml |
walnuts
chopped |
|
| 1 | large |
eggs
|
|
| 59 | ml |
vegetable oil
|
|
Directions
Preheat oven to 400℉ (200℃).
Grease 12 muffin cups. Mix cereal and milk.
Let stand a few minutes until most of the milk is absorbed.
Sift flour, baking powder, salt, and sugar into a medium-sized bowl.
Stir to mix well.
Add raisins and nuts; toss to mix. Add egg and oil to soaked cereal and beat well with fork.
Pour into flour mixture and stir only until dry ingredients are moistened.
Batter will be lumpy.
Drop batter into prepared pans, filling each cup ⅔ full.
Bake 15 minutes, or until browned.
Remove from pan and serve immediately.
