| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Muffins, Breakfast, Brunch, Breads |
4 |
Servings |
INGREDIENTS
| 1 |
c |
Raisins |
| 1/2 |
c |
Butter/Regular Margarine |
| 2 |
|
Large Eggs |
| 1 |
ts |
Baking Powder |
| 1 |
c |
Water |
| 1/4 |
c |
Sugar |
| 1 1/2 |
c |
Unbleached Flour, Sifted |
INSTRUCTIONS
Combine raisins and water in saucepan. Bring to a boil, reduce heat and
cover. Simmer 20 minutes. Drain raisins, reserving liquid. Add enough
water to reserved liquid to make 1/2 cup. Cool well.
Cream together butter and sugar in bowl until light and fluffy, using
electric mixeer at medium speed. Add eggs, beat 2 more minutes.
Sift together flour and baking powder. Add flour mixture alternately with
1/2 cup of reserved raisin liquid into creamed mixture, mixing well after
each addition. Stir in raisins. Spoon batter into greased 3-inch
muffin-pan cups, filling 2/3rds full.
Bake in 400 degree F. oven 18 minutes or until golden brown. Serve hot
with homemade jam or jelly.
From The Redbook Bread Book and Farm Journal's Complete Home Baking Book.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/muffins.zip
A Message from our Provider:
“Uninspired by Jesus? Bet you’ve never met him!”