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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 12 |
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Directions: Preheat oven to 400 F.
In a large bowl, combine dry ingredients (the first 7 ingredients) and make a well in the center. In smaller bowl, combine wet ingredients (the next 6 ingredients). Pour wet mixture into the "well" of the dry ingredients and stir just to combine (10-15 strokes). Fold in raisins with as few strokes as possible.
Spoon batter into 12 muffin cups (if you don't use muffin liners, spray the pan with cooking spray).
Bake 20-25 minutes, until cake tester comes out clean. Remove muffin tin to cooling rack and cool 5 mins. before removing muffins from tin. (Do *not* let muffins cool completely in the tin.)
Ingredients:
2 Cup(s) Flour
3/4 Cup(s) Brown sugar
1 1/2 Teaspoon(s) Baking powder
1/4 Teaspoon(s) Baking soda
1/2 Teaspoon(s) Salt
1 Teaspoon(s) Cinnamon
1/2 Teaspoon(s) Ginger
3/4 Cup(s) Apple butter
1/2 Cup(s) Butter or margarine, melted
1/4 Cup(s) Skim milk
2 Eggs, lightly beaten
3 Tablespoon(s) Honey
1 Teaspoon(s) Vanilla
1/2 Cup(s) Raisins |
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