Yield: 12 Muffins
|⅓ cup||Butter; melted|
|¼ teaspoon||Ground cinnamon|
|2 teaspoons||Baking powder|
|3 tablespoons||Butter; metled|
|2 teaspoons||Orange zest; grated|
|½ teaspoon||Ground cinnamon|
|¼ cup||Raisins; chopped|
Coat 12-cup muffin tin with nonstick cooking spray. Divide walnuts evenly among muffin cups. Combine sugar, butter, honey, and cinnamon. Spoon 1 rounded tspful into each muffin cup.
Prepare muffins - combine flour, baking powder, and salt in a bowl.
Blend butter, honey, orange zest, and egg in another bowl. Beat in milk. Stir in flour mixture into milk mixture just until combined.
Spoon half the batter into muffin cups.
Combine sugar, cinnamon, and raisins. Sprinkle over muffins. Top with remaining batter. Place pan on foil lined baking sheet.
Bake in preheated 375~ oven for 22 mins. or until wooden pick comes out clean. Cool pan on rack 5 mins. Invert muffins onto waxed paper lined tray. Spoon any remaining sticky mixture in pans over muffins.
Source: Family Circle, 7/18/95