Spiced Raisin Mini Muffins
|Sugar||1 Cup (16 tbs)|
|Raisins||1 Cup (16 tbs), chopped|
|Water||1 Cup (16 tbs)|
|Butter||1⁄2 Cup (8 tbs)|
|Ground cinnamon||1 Teaspoon|
|Ground cloves||1⁄2 Teaspoon|
|All purpose flour||2 Cup (32 tbs)|
|Baking soda||1 Teaspoon|
|Walnuts||1 Cup (16 tbs), chopped|
|Confectioner' s sugar||1 Cup (16 tbs)|
|Vanilla extract||1⁄2 Teaspoon|
In a saucepan, combine the first six ingredients.
Bring to a boil over medium heat, stirring occasionally.
Remove from the heat; cool to room temperature.
In a bowl, combine the flour, baking soda and salt.
Add raisin mixture; mix well.
Stir in walnuts.
Fill greased or paper-lined miniature muffin cups two-thirds full.
Bake at 350° for 12-16 minutes or until a toothpick comes out clean.
Cool for 5 minutes before removing from pans to wire racks.
For glaze, combine the confectioners' sugar, vanilla and enough milk to achieve desired consistency.
Drizzle over cooled muffins.