Heirloom Raisin Muffins
1 cup Raisins
1 cup Water
1/2 cup Butter/Regular Margarine
1/4 cup Sugar
2 each Large Eggs
1 1/2 cup 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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