Raisin-nut Muffins Recipe
Yield: 6 muffinsRecipe by luhu.jp
Ingredients:
1/4 cup: Milk,
1/4 tsp: Ground cinnamon,
3 tbsp: Sugar,
1/8 tsp: Salt,
3 tbsp: Vegetable oil,
1/4 cup: Raisins,
1: Egg,
2 tbsp: Chopped nuts,
3/4 cup: All-purpose flour,
Cinnamon Nut Topping,
1 tsp: Baking powder,
, Recipe below for topping
Directions:
1. Line 6-cup muffin ring with paper baking cups. 2. Beat milk,
sugar, oil, and egg in medium bowl with fork. Stir in remaining
ingredients except Cinnamon-Nut Topping, all at once, just until
flour is moistened. Fill each cup with scant 1/4 cup batter. Sprinkle
with Cinnamon-Nut Topping. 3. Microwave uncovered on high 2 to 4
minutes, rotating ring 1/4 turn every minute, until tops are almost
dry and wooden pick inserted in centers comes out clean. (Parts of
muffins may appear slightly moist but will continue to cook while
standing.) 4. Immediately remove muffins from ring. Let stand
uncovered on wire rack 2 minutes. Serve warm. (210 calories per
muffin)
CINNAMON-NUT TOPPING: 2 ts sugar 1 tb finely chopped nuts 1/8 ts
ground cinnamon
Mix all ingredients.
APPLE-NUT MUFFINS: Substitute 1/3 c apple sauce for the milk. (210
calories per muffin) BLUEBERRY MUFFINS: Omit raisins and 2 tb nuts.
Fold 1/3 c fresh or frozen (thawed and drained) blueberries into
batter. (175 calories per muffin) CRANBERRY-ORANGE MUFFINS:
Substitute 1/2 ts grated orange peel for the 1/4 ts cinnamon.
Substitute 1/3 c cranberry halves for the raisins and 2 tb nuts. (175
calories per muffin) *Betty Crockers Microwave Cookbook* Submitted
By MICHELLE BRUCE On 01-09-95
Source from luhu.jp
sugar, oil, and egg in medium bowl with fork. Stir in remaining
ingredients except Cinnamon-Nut Topping, all at once, just until
flour is moistened. Fill each cup with scant 1/4 cup batter. Sprinkle
with Cinnamon-Nut Topping. 3. Microwave uncovered on high 2 to 4
minutes, rotating ring 1/4 turn every minute, until tops are almost
dry and wooden pick inserted in centers comes out clean. (Parts of
muffins may appear slightly moist but will continue to cook while
standing.) 4. Immediately remove muffins from ring. Let stand
uncovered on wire rack 2 minutes. Serve warm. (210 calories per
muffin)
CINNAMON-NUT TOPPING: 2 ts sugar 1 tb finely chopped nuts 1/8 ts
ground cinnamon
Mix all ingredients.
APPLE-NUT MUFFINS: Substitute 1/3 c apple sauce for the milk. (210
calories per muffin) BLUEBERRY MUFFINS: Omit raisins and 2 tb nuts.
Fold 1/3 c fresh or frozen (thawed and drained) blueberries into
batter. (175 calories per muffin) CRANBERRY-ORANGE MUFFINS:
Substitute 1/2 ts grated orange peel for the 1/4 ts cinnamon.
Substitute 1/3 c cranberry halves for the raisins and 2 tb nuts. (175
calories per muffin) *Betty Crockers Microwave Cookbook* Submitted
By MICHELLE BRUCE On 01-09-95
Source from luhu.jp