Snow Muffins
Yield
12 muffinsPrep
15 minCook
15 minReady
30 minLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
cake flour
sifted |
|
| 3 | teaspoons |
baking powder
|
|
| 3 | teaspoons |
butter
|
|
| ½ | teaspoon |
lemon zest
or orange rind, grated |
|
| ½ | cup |
sugar
or brown sugar |
|
| ¾ | teaspoon |
salt
|
|
| ¾ | cup |
milk
|
|
| ½ | cup |
snow
clean, white * |
* |
| ½ | cup |
raisins, seedless
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
cake flour
sifted |
|
| 15 | ml |
baking powder
|
|
| 15 | ml |
butter
|
|
| 2.5 | ml |
lemon zest
or orange rind, grated |
|
| 118 | ml |
sugar
or brown sugar |
|
| 3.8 | ml |
salt
|
|
| 177 | ml |
milk
|
|
| 118 | ml |
snow
clean, white * |
* |
| 118 | ml |
raisins, seedless
|
|
Directions
Mix dry ingredients in a bowl.
Make a depression in the centre and pour in the milk, butter and grated rind.
Stir slightly.
Add snow and raisins.
Stir only until dry ingredients disappear.
Spoon into 12 buttered muffin cups filling ⅔ full.
Bake at 400℉ (200℃) for 15 to 18 minutes.
Serve hot with butter or preserves.
*Clean frost scraped from a freezer may be used instead of snow.
