Title: Cinnamon Raisin Muffins
Categories: Bread Fruit Breakfast
Yield: 12 Muffins
| 1 1/4 | c | Unbleached All-Purpose Flour |
| 1/2 | c | Farina (Cream Of Wheat); Any Style |
| 1/2 | c | Sugar |
| 1 | tb | Baking Powder |
| 2 | ts | Ground Cinnamon |
| 1 | c | Milk |
| 1 | lg | Egg; Lightly Beaten |
| 2 | tb | Margarine; Melted |
| 1 | ts | Vanilla Extract |
| 1 | c | Raisins |
| 2 | tb | Fruit Juice; Any Flavor |
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.