This recipe is for a classic raisin muffin. These muffins are packed with raisins and have a tender, moist crumb. They are perfect for breakfast or a snack.
Combine raisins and water in saucepan.
Bring to a boil, reduce heat andcover.
Simmer 20 minutes.
Drain raisins, reserving liquid.
Add enoughwater to reserved liquid to make 1/2 cup.
Cool well.
Cream together butter and sugar in bowl until light and fluffy, usingelectric mixeer at medium speed.
Add eggs, beat 2 more minutes.
Sift together flour and baking powder.
Add flour mixture alternately with1/2 cup of reserved raisin liquid into creamed mixture, mixing well aftereach addition.
Stir in raisins.
Spoon batter into greased 3-inchmuffin-pan cups, filling 2/3rds full.
Bake in 400 degree F.
oven 18 minutes or until golden brown.
Serve hotwith homemade jam or jelly.
Ingredients
Directions
Combine raisins and water in saucepan.
Bring to a boil, reduce heat andcover.
Simmer 20 minutes.
Drain raisins, reserving liquid.
Add enoughwater to reserved liquid to make 1/2 cup.
Cool well.
Cream together butter and sugar in bowl until light and fluffy, usingelectric mixeer at medium speed.
Add eggs, beat 2 more minutes.
Sift together flour and baking powder.
Add flour mixture alternately with1/2 cup of reserved raisin liquid into creamed mixture, mixing well aftereach addition.
Stir in raisins.
Spoon batter into greased 3-inchmuffin-pan cups, filling 2/3rds full.
Bake in 400 degree F.
oven 18 minutes or until golden brown.
Serve hotwith homemade jam or jelly.
