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Breakfast Raisin Muffins

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  Water 1 1⁄2 Cup (24 tbs)
  Golden raisins 1 Cup (16 tbs)
  Baking soda 1 Teaspoon
  All purpose flour 1 1⁄2 Cup (24 tbs)
  Sugar 3⁄4 Cup (12 tbs)
  Ground nutmeg 1 Teaspoon
  Ground cinnamon 1 Teaspoon
  Vegetable oil 1⁄4 Cup (4 tbs)
  Egg 1 , beaten

Bring water to a boil; add raisins, and return to a boil.
Cover, reduce heat, and simmer 20 minutes, stirring occasionally.
Drain, reserving liquid; add water to measure 1/2 cup, if necessary.
Dissolve soda in liquid.
Combine next 4 ingredients; stir in raisins, and make a well in center of mixture.
Combine oil, egg, and soda mixture; add to dry ingredients, stirring just until moistened.
Spoon batter into greased muffin pans, filling two-thirds full.
Bake at 350° for 20 to 25 minutes.

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