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Wheat N Raisin Muffins

Holidaycooking's picture
Ingredients
  Eggs 2
  Water 150 Milliliter (2/3 Cup)
  Butter/Margarine 50 Milliliter (1/4 Cup, At Room Temperature)
  Vanilla extract 1 Teaspoon (5 Milliliter)
  Biscuit mix 375 Milliliter (1 1/2 Cups)
  Toasted wheat germ 150 Milliliter (2/3 Cup)
  Sugar 75 Milliliter (1/3 Cup)
  Seedless raisins 50 Milliliter (1/4 Cup)
Directions

Preheat oven to 375°F (190°C).
Assemble Mixer.
In small mixer bowl, put eggs, water, butter, and vanilla extract.
Mix at LOW then at MEDIUM-LOW until smooth.
In another bowl, stir together biscuit mix, wheat germ, and sugar.
Add dry ingredients and raisins to egg mixture.
Mix at LOW only until dry ingredients are moistened (do not overmix).
Spoon into 12 baking-cup-lined 2 1/2-inch (6.3 cm) muffin cups.
Fill cups about two-thirds full.
Bake in preheated oven for 20 to 25 minutes, or until lightly browned.

Recipe Summary

Cuisine: 
American
Course: 
Snack
Method: 
Baked
Dish: 
Cake

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