Wheat N Raisin Muffins
|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)|
Preheat oven to 375°F (190°C).
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.