Raisin Peanut Coffee Muffins Recipe
Ingredients
| Flour | 2 Cup (16 tbs), sifted | |
| Baking powder | 3 Teaspoon | |
| Salt | 1 Teaspoon | |
| Sugar | 2/3 Cup (16 tbs) | |
| 1/2 c. mixed shortening and margarine | ||
| Lemon peel | 1 Teaspoon, grated | |
| Eggs | 2 , beaten | |
| Milk | 2/3 Cup (16 tbs) | |
| 1/2 c. chopped dark seedless raisins | ||
| Peanut butter | 1/2 Cup (16 tbs) | |
| Brown sugar | 2 Tablespoon | |
| Raisins | 1/4 Cup (16 tbs) | |
| Melted butter | 1 Tablespoon | |
Directions
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.
Serve hot.
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.
Serve hot.
Chef
