Tea Muffins
Yield
1 batchPrep
15 minCook
25 minReady
40 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
butter
creamed |
|
| 2 | tablespoons |
sugar
|
|
| 1 | cup |
milk, sweet
|
* |
| 1 | each |
eggs
unbeaten |
|
| 2 | teaspoons |
baking powder
|
|
| 1 | cup |
raisins, seedless
or currants |
|
| 1 ⅓ | cups |
all-purpose flour
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
butter
creamed |
|
| 3E+1 | ml |
sugar
|
|
| 237 | ml |
milk, sweet
|
* |
| 1 | each |
eggs
unbeaten |
|
| 1E+1 | ml |
baking powder
|
|
| 237 | ml |
raisins, seedless
or currants |
|
| 315 | ml |
all-purpose flour
|
|
Directions
This should make batter a little thicker than ordinary cake batter.
Make in muffin tins. Oven at 400 to 450 F. for about 25 minutes.
