Raisin-Walnut Kamut Muffins Recipe
Ingredients
| Flour | 1/2 Cup (16 tbs) (TOPPING:) | |
| Walnuts | 1/3 Cup (16 tbs), chopped (TOPPING:) | |
| Sugar | 1/4 Cup (16 tbs) (TOPPING:) | |
| Melted margarine | 1/4 Cup (16 tbs) (TOPPING:) | |
| L 1/2 cups (355 ml) Flour | ||
| Baking powder | 2 Tablespoon (TOPPING:) | |
| Cinnamon salt | 1 Teaspoon (TOPPING:) | |
| Raisins | 1 Cup (16 tbs) (TOPPING:) | |
| Eggs | 2 , beaten (TOPPING:) | |
| Honey | 1/2 Cup (16 tbs) (TOPPING:) | |
| Buttermilk | 3/4 Cup (16 tbs) (TOPPING:) | |
Directions
In small bowl mix together Topping ingredients.
Set aside.
In large mixing bowl combinedry ingredients.
Stir in raisins.
In small bowl combine oil, eggs, honey and buttermilk.
Stir well into dry ingredients.
Line muffin tins with baking cups or grease well.
Fill 2/3 full with batter.
Sprinkle 1 heaping tbs of topping on each muffin.
Bake at 350°F (180°C) for 15-18 minutes.
Muffins are done when toothpick inserted in center comes out clean.
Do not overcook.
Set aside.
In large mixing bowl combinedry ingredients.
Stir in raisins.
In small bowl combine oil, eggs, honey and buttermilk.
Stir well into dry ingredients.
Line muffin tins with baking cups or grease well.
Fill 2/3 full with batter.
Sprinkle 1 heaping tbs of topping on each muffin.
Bake at 350°F (180°C) for 15-18 minutes.
Muffins are done when toothpick inserted in center comes out clean.
Do not overcook.
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