Wheat N Raisin Muffins Recipe
Ingredients
| Eggs | 2 | |
| Water | 2/3 Cup (16 tbs) | |
| Butter margarine | 1/4 Cup (16 tbs) | |
| Vanilla extract | 1 Teaspoon | |
| Biscuit mix | 1 1/2 Cup (16 tbs) | |
| Wheat germ | 2/3 Cup (16 tbs), toasted | |
| Sugar | 1/3 Cup (16 tbs) | |
| Seedless raisins | 1/4 Cup (16 tbs) |
Directions
Preheat oven to 375°F (190°C).
Assemble Mixer.
In small mixer bowl, put eggs, water, butter, and vanilla extract.
Mix at LOW then at MEDIUM-LOW until smooth.
In another bowl, stir together biscuit mix, wheat germ, and sugar.
Add dry ingredients and raisins to egg mixture.
Mix at LOW only until dry ingredients are moistened (do not overmix).
Spoon into 12 baking-cup-lined 2 1/2-inch (6.3 cm) muffin cups.
Fill cups about two-thirds full.
Bake in preheated oven for 20 to 25 minutes, or until lightly browned.
Assemble Mixer.
In small mixer bowl, put eggs, water, butter, and vanilla extract.
Mix at LOW then at MEDIUM-LOW until smooth.
In another bowl, stir together biscuit mix, wheat germ, and sugar.
Add dry ingredients and raisins to egg mixture.
Mix at LOW only until dry ingredients are moistened (do not overmix).
Spoon into 12 baking-cup-lined 2 1/2-inch (6.3 cm) muffin cups.
Fill cups about two-thirds full.
Bake in preheated oven for 20 to 25 minutes, or until lightly browned.
Chef
