A cake-like muffin, Raisin Muffins are delicious for breakfast with some fresh fruit.
The key to this recipe, is that the raisins are boiled for 20 minutes. This plumps them up and these plump raisins as well as their flavoured boiling water are added to the batter.
Raisins make these muffins a high energy, high fibre and low fat choice.
Raisin Muffins
Print recipe| Serves | 12 large muffins |
| Inspiration | Grammy's Recipe |
Ingredients
- 1 1/2 Cups raisins
- 1 1/2 Cups water
- 1 1/2 cup all purpose flour
- 1 Tsp baking powder
- 1 Tsp baking soda
- pinchsalt
- 2/3 cups brown sugar
- 1/2 cup shortening
- 1 Large egg (beaten)
- 1 Tsp vanilla extract
Directions
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Put the water and raisins in a small pan. Cover, bring to a boil and then simmer for 20 minutes.  | |
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Cream brown sugar and shortening; then add egg and vanilla. Mix the dry ingredients together and add to the sugar/ shortening mixture. Stir to just mix.  | |
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Add the raisins and liquid all at once. Stir until just moistened.  | |
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Preheat the oven to 350 deg F. Fill paper or silicon lined muffin tins 3/4 full.  | |
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Bake 17 - 20 minutes or until a toothpick or cake tester comes out clean.  | |