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Raisin Peanut Coffee Muffins Recipe
|Sifted flour||2 Cup (32 tbs)|
|Baking powder||3 Teaspoon|
|Sugar||2⁄3 Cup (10.67 tbs)|
|Shortening||1⁄4 Cup (4 tbs), mixed with margarine|
|Margarine||1⁄4 Cup (4 tbs)|
|Grated lemon peel||1 Teaspoon|
|Eggs||2 , beaten|
|Milk||2⁄3 Cup (10.67 tbs)|
|Chopped dark seedless raisins||1⁄2 Cup (8 tbs)|
|Peanut butter||1⁄2 Cup (8 tbs)|
|Brown sugar||2 Tablespoon|
|Raisins||1⁄4 Cup (4 tbs) (Whole)|
|Melted butter||1 Tablespoon|
Serving size: Complete recipe
Calories 3835 Calories from Fat 1640
% Daily Value*
Total Fat 189 g290.2%
Saturated Fat 46.9 g234.4%
Trans Fat 6.7 g
Cholesterol 470.3 mg
Sodium 3973.1 mg165.5%
Total Carbohydrates 490 g163.5%
Dietary Fiber 19 g75.8%
Sugars 249.8 g
Protein 75 g150.9%
Vitamin A 59.2% Vitamin C 15.3%
Calcium 150.8% Iron 112.5%
*Based on a 2000 Calorie diet
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.