Raisin-Walnut Kamut Muffins
|Flour||120 Milliliter (1/2 Cup)|
|Chopped walnuts||80 Milliliter (1/3 Cups)|
|Sugar||60 Milliliter (1/4 Cup)|
|Melted margarine||60 Milliliter (1/4 Cup)|
|Flour||355 Milliliter (1/2 Cup)|
|Baking powder||30 Milliliter (2 Tablespoons)|
|Salt||1 Teaspoon (5 Milliliters)|
|Cinnamon||1 Teaspoon (5 Milliliters)|
|Raisins||240 Milliliter (1 Cup)|
|Oil||120 Milliliter (1/2 Cup)|
|Eggs||2 , beaten|
|Honey||120 Milliliter (1/2 Cup)|
|Buttermilk||180 Milliliter (3/4 Cup)|
In small bowl mix together Topping ingredients.
In large mixing bowl combinedry ingredients.
Stir in raisins.
In small bowl combine oil, eggs, honey and buttermilk.
Stir well into dry ingredients.
Line muffin tins with baking cups or grease well.
Fill 2/3 full with batter.
Sprinkle 1 heaping tbs of topping on each muffin.
Bake at 350°F (180°C) for 15-18 minutes.
Muffins are done when toothpick inserted in center comes out clean.
Do not overcook.