The Queen's Muffins
|Unsifted all purpose flour||1 2⁄3 Cup (26.67 tbs)|
|Baking powder||2 1⁄2 Teaspoon|
|Butter/Margarine||10 Tablespoon, softened (1/2 Cup /1 Stick Plus 2 Tablespoons)|
|Sugar||1⁄2 Cup (8 tbs)|
|Eggs||2 , lightly beaten|
|Milk||1 1⁄4 Cup (20 tbs)|
|Wheat germ||3⁄4 Cup (12 tbs)|
|Raisins||1 Cup (16 tbs)|
1. Preheat the oven to 375°F. In a mixing bowl, combine the flour, baking powder, and salt, and set aside.
2. In a large bowl, beat the butter with a rotary hand or electric beater until light and fluffy. Gradually blend in the sugar, then the eggs. Beat well.
3. Alternately mix in a little of the flour mixture and a little of the milk until all have been added. Stir in the wheat germ and raisins.
4. Spoon the batter into greased 2-inch muffin cups, filling each cup two-thirds full. Bake for 15 to 20 minutes, or until a toothpick inserted into a muffin comes out clean.