Raisin Peanut Coffee Muffins
|Sifted flour||2 Cup (32 tbs)|
|Baking powder||3 Teaspoon|
|Sugar||2⁄3 Cup (10.67 tbs)|
|Shortening||1⁄4 Cup (4 tbs), mixed with margarine|
|Margarine||1⁄4 Cup (4 tbs)|
|Grated lemon peel||1 Teaspoon|
|Eggs||2 , beaten|
|Milk||2⁄3 Cup (10.67 tbs)|
|Chopped dark seedless raisins||1⁄2 Cup (8 tbs)|
|Peanut butter||1⁄2 Cup (8 tbs)|
|Brown sugar||2 Tablespoon|
|Raisins||1⁄4 Cup (4 tbs) (Whole)|
|Melted butter||1 Tablespoon|
Sift the flour, baking powder, salt and sugar together into a bowl.
Cut in the shortening mixture and lemon peel until mixture is consistency of cornmeal.
Add the eggs, milk and chopped raisins and stir just until blended.
Fill well-greased large muffin cups 2/3 full.
Blend remaining ingredients in a saucepan and heat through.
Drop by spoonfuls into muffin cups and swirl with a knife.
Bake at 425 degrees for 20 to 25 minutes.