Raisin Nut Muffins
|Milk||1⁄4 Cup (4 tbs)|
|Vegetable oil||3 Tablespoon|
|All purpose flour||3⁄4 Cup (12 tbs)|
|Baking powder||1 Teaspoon|
|Ground cinnamon||1⁄4 Teaspoon|
|Raisins||1⁄4 Cup (4 tbs)|
|Chopped nuts||2 Tablespoon|
|Cinnamon nut topping||2 Teaspoon|
1. Line 6-cup muffin ring with paper baking cups.
2. Beat milk, sugar, oil and egg in medium bowl with fork. Stir in remaining ingredients except Cinnamon-Nut Topping, all at once, just until flour is moistened. Fill each cup with scant 1/4 cup batter. Sprinkle with Cinnamon-Nut Topping.
3. Microwave uncovered on high 2 to 4 minutes, rotating ring 1/4 turn every minute, until tops are almost dry and wooden pick inserted in centers comes out clean. (Parts of muffins may appear slightly moist but will continue to cook while standing.)
4. Immediately remove muffins from ring. Let stand uncovered on wire rack 2 minutes.