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Thank you for visiting my blog...and for allowing me to share with you my addiction. I love to collect recipes. I love to read cookbooks. I have been collecting recipes for as long as I can remember, and on any given day there are one or two (or more!) cookbooks residing on my nightstand!

This blog is chronicling my adventure as I fulfill my resolution of trying (at least) one new recipe each week. I hope that you enjoy!

I invite you to join me in my journey, simply by clicking the "Join this Site" link below. And please feel free to comment on any of the recipes, and pin away. Thanks, I look forward to sharing with you!

Monday, February 4, 2013

Raisin Muffins

Why yes, the muffin lady is back!  We do tend to make a batch of muffins each week, and pf course from time to time we like to try out new muffin recipes that we come across.  Sometimes those new recipes are based on things we have on hand (maybe a special fruit), or like me this week, based on my lack of desire to go to the grocery store, so I shopped in the pantry to see what I could come up with!

This time I came across a recipe for Raisin Muffins.  Sounds easy enough…and I had tonnes of raisins.  Here is the recipe:

Raisin Muffins (Source: Company’s Coming, Muffins & More)

My hubby loves these, raisin muffins - cook the raisins first!
1 1/2 cups raisins
1 cup water

½ cup butter
¾ cup brown sugar
1 egg
1 teaspoon vanilla

2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg

Preheat oven to 375F.  Prepare muffin tins (either grease or line with liners).

Measure raisins into a saucepan, pour in water.  Bring to a boil, and then simmer covered for 10 minutes, or until the raisins are plump and tender.  Remove the saucepan from the heat, uncover and cool.

In a large mixing bowl, cream together the butter, sugar and egg.   Cream well.  Add in the vanilla.  While creaming, drain the raisins, measuring out and reserving 1/2 cup of the raisin juice in the saucepan.  Stir the drained raisins into the batter.

In a bowl, combine the flour, baking powder, baking soda, salt, cinnamon and nutmeg.

Alternating between the flour mixture and the raisin juice, add each mixture into the creamed mixture until just mixed.

Fill muffin cups 3/4 full.  Bake for 17-20 minutes.  Remove from oven and allow to cool slightly before removing from pan.

VERDICT:
In my raisin-loving house, these relatively simple muffins were a huge hit.  My husband and the toddler both especially enjoyed them.  The cookbook did say that nuts could be added to the batter, though I opted not to (so that the muffins could be included in the kids’ lunches).  These are keepers for our crew!

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