Raisin Cup Cakes Recipe
Ingredients
| 1/2 C. either salad oil, oleo or shortening | ||
| Sugar | 2 Cup (16 tbs) | |
| Eggs | 2 | |
| Flour | 5 Cup (16 tbs) | |
| Baking powder | 4 Tablespoon | |
| Salt | 1/2 Tablespoon | |
| Raisins | 1/2 Cup (16 tbs) | |
| Water | 2 Cup (16 tbs) | |
Directions
Cook raisins in the water for about 10 minutes.
Cool and set aside.
Blend well the shortening {any one of the above three) with the eggs and sugar.
Sift in the 5 cups of flour with the baking powder and salt, alternately with the water from the raisins.
This makes a very hard, stiff mixture.
Pour all of the cooked raisins into the mixture and then mix with hands.
Put mixture in muffin tins and bake at 375 degrees for 22-25 minutes or until golden brown.
Very heavy.
Suggest that you use small muffin tins if possible.
Delicious with coffee and tea.
Cool and set aside.
Blend well the shortening {any one of the above three) with the eggs and sugar.
Sift in the 5 cups of flour with the baking powder and salt, alternately with the water from the raisins.
This makes a very hard, stiff mixture.
Pour all of the cooked raisins into the mixture and then mix with hands.
Put mixture in muffin tins and bake at 375 degrees for 22-25 minutes or until golden brown.
Very heavy.
Suggest that you use small muffin tins if possible.
Delicious with coffee and tea.
Chef
