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)
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!
