Spongy Cupcakes With Raisins
|Raisins||1 Cup (16 tbs)|
|Whole wheat pastry flour||2 Cup (32 tbs) (whole wheat)|
|Baking powder||2 Teaspoon|
|Baking soda||1 Teaspoon|
|Butter||1⁄2 Cup (8 tbs)|
|Honey||1⁄2 Cup (8 tbs)|
|Milk||1⁄3 Cup (5.33 tbs)|
|Vanilla extract||1 Teaspoon|
Preheat oven to 350° F.
Butter 3 6-cup muffin tins.
Dust raisins with 1/4 cup flour.
Sift together 1 3/4 cups flour, baking powder, and baking soda 3 times.
In a large bowl, beat together butter and honey.
Beat in eggs.
Add flour mixture and milk alternately.
Mix in vanilla, and fold in raisins.
Spoon batter into prepared muffin tins, filling each cup about two-thirds full, and bake on middle shelf of oven for about 20 minutes, or until a cake tester or food pick inserted into the center of a cake comes out clean.