Cinnamon Raisin Muffins Recipe

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Cinnamon Raisin Muffins Ingredients

1 1/4 cup unbleached all-purpose flour
1/2 cup farina (cream of wheat), any style
1/2 cup sugar
1 tbsp baking powder
2 tsp ground cinnamon
1 cup milk
1 large egg, lightly beaten
2 tbsp margarine, melted
1 tsp vanilla extract
1 cup raisins
2 tbsp fruit juice, any flavor

A Recipe for
Cinnamon Raisin Muffins

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Cinnamon Raisin Muffins Recipe
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This is a recipe for Cinnamon Raisin Muffins from the recipe cookbook of Recipes-to-go (Bread)

Tarragon: Only the leaves are used of the tarragon plant which are available either fresh or dried. A favorite in French foods, tarragon’s aromatic, licorice-like flavor makes a great addition to chicken, fish, eggs, butter, vinegars, and soups.

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Cinnamon Raisin Muffins

Herb Tip
Using Parsley:
Only the leaves of the parsley plant are used to add a mild, fresh taste to most dishes. Both flat-leaf parsley (also called Italian Parsley) and curly-leaf varieties are available and are virtually interchangeable in dishes that call for parsley.

Cinnamon Raisin Muffins Directions

Combine the flour, cereal, 1/4 cup of sugar, baking powder and
cinnamon in a medium sized bowl and set aside. In a small bowl,
combine the milk, egg, margarine, and vanilla, blending well, then
stir into the dry ingredients, just until all are moistened. Stir in
the raisins. Spoon the mixture into 12 greased 2 1/2-inch muffin pan
cups. Bake at 400 degrees F for 18 to 20 minutes or until a toothpick
inserted in the center comes out clean. Remove from the oven, cool 10
minutes in the pan, then remove from the pan and brush the tops of
the muffins with the fruit juice and roll them in the remaining sugar.

Serves: 12

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Cinnamon Raisin Muffins Recipe from the Recipes-To-go.com Bread Recipe Cookbook

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