Sunrise Muffins

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    • #309979

      Yield: about 12 muffins

      2 cups AP flour-divided
      1 cup quick cooking oats
      1 1/2 tsp baking powder
      1 tsp cinnamon
      pinch allspice
      3/4 tsp baking soda
      1/4 tsp salt
      1 1/4 cup Splenda brown sugar blend-divided
      1/2 cup butter-divided
      1 egg
      1 1/4 cups milk
      1/2 cup light raisins
      1/2 cup *Sunrise Marmalade*
      1 cup finely chopped walnuts *optional*

      1. Combine 1 1/2 cups flour, oats, baking powder, cinnamon, allspice, baking soda, and salt in a medium bowl; set aside. Soften 1/4 cup butter.
      2.

      Combine softened butter, 1/2 cup brown sugar, and egg; mix well. Add flour mixture and milk to sugar mix. Stir well.
      3.

      Add raisins. Fold in gently.
      4. Fill greased muffin cups 1/2 full with batter.

      Spoon 1-1 1/2 tsp marmalade into center of each muffin. Carefully spoon batter over marmalade to cover; set aside.
      5. Combine 1/2 cup flour, walnuts-if using, and 1/2 cup brown sugar blend in a small bowl.

      Cut 1/4 cup butter into dry ingredients with a pasty blender just until mix is uniformly coarse. Sprinkle topping over muffins.
      6. Bake at 375 for 25 minutes or until muffins test done.

      Cook 5 minutes then remove from pan and cool on a wire cooling rack.

      Delicious as snacks, desserts, or for breakfast.
      These muffins freeze well also. Just make sure to wrap them securely, then place in a zip top freezer bag. Label and freeze.

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