| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Dairy | Desserts, Breads | 18 | Servings | |
INGREDIENTS
| 2 1/2 | c | Unsifted all-purpose flour |
| 1/2 | ts | Baking powder |
| 1/2 | ts | Baking soda |
| 1/2 | ts | Salt |
| 1/2 | ts | Ground cinnamon |
| 1/4 | ts | Ground cloves |
| 1/4 | ts | Ground ginger |
| 1/4 | c | Granulated sugar |
| 1/2 | c | Packed light brown sugar |
| 1/2 | c | Vegetable shortening |
| 1 | lg | Egg |
| 1 | c | Buttermilk |
| 1/2 | c | Raisins |
| 3 | tb | Granulated sugar for the top |
INSTRUCTIONS
Adjust the oven rack to the lower third of the oven. Preheat the oven to 375°F. Grease and flour a large baking sheet. Sift the dry ingredients (except the brown sugar) into a large bowl. Add the brown sugar, shortening, egg, and buttermilk and beat with an electric mixer until the batter is blended and smooth, about 1 to 2 minutes. Stir in raisins. Drop the batter by the heaping tablespoonful onto the prepared baking sheet. Sprinkle each mound with 1/2 tsp. sugar. Bake about 15 minutes, or until the buns are golden brown. Serve warm or at room temperature. Yield 18 Typed in MMFormat by cjhartlin@msn.com Source: Cookbook Digest March/April 98 Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@email.msn.com> on Mar 7, 1998
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