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Spiced Raisin Mini Muffins Recipe
|Sugar||1 Cup (16 tbs)|
|Raisins||1 Cup (16 tbs), chopped|
|Water||1 Cup (16 tbs)|
|Butter||1⁄2 Cup (8 tbs)|
|Ground cinnamon||1 Teaspoon|
|Ground cloves||1⁄2 Teaspoon|
|All purpose flour||2 Cup (32 tbs)|
|Baking soda||1 Teaspoon|
|Walnuts||1 Cup (16 tbs), chopped|
|Confectionerâs sugar||1 Cup (16 tbs)|
|Vanilla extract||1⁄2 Teaspoon|
Serving size: Complete recipe
Calories 4208 Calories from Fat 1389
% Daily Value*
Total Fat 161 g248.1%
Saturated Fat 65.1 g325.6%
Trans Fat 0 g
Cholesterol 244.9 mg81.6%
Sodium 2395 mg99.8%
Total Carbohydrates 674 g224.8%
Dietary Fiber 23.6 g94.5%
Sugars 427.8 g
Protein 49 g97.7%
Vitamin A 57.8% Vitamin C 12.7%
Calcium 35.6% Iron 103.3%
*Based on a 2000 Calorie diet
Bring to a boil over medium heat, stirring occasionally.
Remove from the heat; cool to room temperature.
In a bowl, combine the flour, baking soda and salt.
Add raisin mixture; mix well.
Stir in walnuts.
Fill greased or paper-lined miniature muffin cups two-thirds full.
Bake at 350° for 12-16 minutes or until a toothpick comes out clean.
Cool for 5 minutes before removing from pans to wire racks.
For glaze, combine the confectioners' sugar, vanilla and enough milk to achieve desired consistency.
Drizzle over cooled muffins.