Yield: 1 Servings
|6 cups||All purpose flour|
|1 teaspoon||Each nutmeg, allspice, cloves|
|1 tablespoon||Baking powder|
|1 tablespoon||Baking soda|
|1½ cup||Brown sugar|
Combine all dry ingredients, stir in raisins. Keep in ziplock bag or sealed tupperware in the fridge. * We use dried sweetened cranberries since hubby hates raisins.
For six muffins: (double for 12) Combine 1 egg, 1/4c vegetable oil, and *ONE of the following: 3/4c mashed bananas, OR 3/4c applesauce, OR 1/2c pumpkin mixed with 1/4c water. Stir in 1 1/2c muffin mix. Spoon into greased muffin cups. Bake at 350 for 20-25 minutes. *We have also had good results with canned crushed pineapple.
Posted to EAT-L Digest 16 Jan 97, by Kim Edmunds <kedmunds@...> on Fri,
17 Jan 1997.