Title: Heirloom Raisin Muffins
Categories: Muffins Bread
Yield: 4 Servings
| 1 | c | Raisins |
| 1 | c | Water |
| 1/2 | c | Butter/Regular Margarine |
| 1/4 | c | Sugar |
| 2 | | Large Eggs |
| 1 1/2 | c | Unbleached Flour, Sifted |
| 1 | ts | 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.