Crumb-cake muffins

Yield: 12 Servings

Measure Ingredient
2 cups Whole-wheat flour
2 tablespoons Baking powder
1 teaspoon Salt
¾ teaspoon Baking soda
\N \N All-purpose flour
\N \N Sugar
\N \N Ground cinnamon
\N \N Margarine or butter
1⅔ cup Buttermilk
3 larges Eggs
1 cup Dark seedless raisins

About 45 minutes before serving or early in day: Preheat oven to 400 degrees. Grease ten 3" by 1-½" muffin-pan cups.(*)

In large bowl, mix whole-wheat flour, baking powder, salt, baking soda, 2 cups all-purpose flour, ⅔ cup sugar, and 1 tablespoon cinnamon. With pastry blender or two knives used scissor-fashion, cut in ½ cup margarine (1 stick) until mixture resembles coarse crumbs.

In small bowl, with fork, mix buttermilk and eggs until blended. Stir in raisins and buttermilk mixture into flour mixture just until flour is moistened. Spoon batter into muffin-pan cups.

In another small bowl, with hand, mix ½ cup flour, ¼ cup sugar, 4 tablespoons margarine or butter (½ stick), softened, and ½ teaspoon cinnamon until crumbs form. Sprinkle crumb mixture over muffin batter. Bake 20 to 25 minutes until muffins are golden. Remove from muffin-pan cups. Serve muffins warm, or cool on racks to serve later. Make 10 jumbo muffins.


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