Heirloom raisin muffins

Yield: 4 servings

Measure Ingredient
1 cup Raisins
1 cup Water
½ cup Butter/Regular Margarine
¼ cup Sugar
2 eaches Large Eggs
1½ cup Unbleached Flour, Sifted
1 teaspoon Baking Powder

Combine raisins and water in saucepan. Bring to a boil, reduce heat and cover. Simmer 20 minutes.

Drain raisins, reserving liquid. Add enough water to reserved liquid to make ½ cup. Cool well. Cream together butter and sugar in bowl until light and fluffy, using electric mixeer at medium speed. Add eggs, beat 2 more minutes. Sift together flour and baking powder. Add flour mixture alternately with ½ cup of reserved raisin liquid into creamed mixture, mixing well after each addition. Stir in raisins.

Spoon batter into greased 3-inch muffin-pan cups, filling 2/3rds full. Bake in 400 degree F. oven 18 minutes or until golden brown.

Serve hot with homemade jam or jelly.

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