Raisin Muffins Recipe
Summary
Ingredients
| Raisins | 1 1⁄2 Cup (24 tbs) | |
| Water | 1 Cup (16 tbs) | |
| Butter | 1⁄2 Cup (8 tbs) | |
| Packed brown sugar | 3⁄4 Cup (12 tbs) | |
| Egg | 1 | |
| Vanilla | 1 Teaspoon | |
| Raisin water | 1⁄2 Cup (8 tbs) | |
| All purpose flour | 2 Cup (32 tbs) | |
| Baking powder | 1 Teaspoon | |
| Baking soda | 1 Teaspoon | |
| Salt | 1⁄4 Teaspoon | |
| Cinnamon | 1⁄2 Teaspoon | |
| Nutmeg | 1⁄2 Teaspoon |
Nutrition Facts
Serving size: Complete recipe
Calories 3276 Calories from Fat 885
% Daily Value*
Total Fat 101 g155.2%
Saturated Fat 60.5 g302.7%
Trans Fat 0 g
Cholesterol 453.4 mg151.1%
Sodium 2412.8 mg100.5%
Total Carbohydrates 576 g192.1%
Dietary Fiber 18.6 g74.4%
Sugars 326.8 g
Protein 42 g83.6%
Vitamin A 61.3% Vitamin C 10.6%
Calcium 76.5% Iron 109.3%
*Based on a 2000 Calorie diet
Directions
1) Grease the muffin cups.
MAKING
2) In a saucepan, put raisins and water.
3) Boil them.
4) Simmer covered 10 minutes until raisins are plump and tender.
5) Remove pan from heat.
6) Remove cover.
7) Let the raisins cool.
8) Cream butter, sugar and egg.
9) Add vanilla.
10) Drain raisins, measuring out 1/2 cup of juice.
11) Stir raisins into batter.
12) In a seperate large bowl, combine all remaining dry ingredients.
13) Stir to mix together.
14) Add to batter alternately with raisin water stirring after each addition until barely blended.
15) Fill greased muffin tins 3/4 full.
16) Bake at 375°F (190°C) in oven for about 20 minutes.
SERVING
17) Serve the warm muffins with tea and coffee.
Chef
