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Heirloom Raisin Muffins

Anonymous Fri Oct 07 16:42:39 2005

1 c Raisins

1 c Water

1/2 c Butter/Regular Margarine

1/4 c Sugar

2 ea Large Eggs

1-1/2 c Unbleached Flour, Sifted

1 t 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 1/2

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 1/2 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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