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Cooked by: Chef / Ethnicity: Great Britain / Last Modified: 3/24/2004 / Base: Bread / Course: snack / Number of Servings: 15 |
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Directions: Begin by plumping the raisins. Bring 1 cup water to a boil, add the raisins, when the water returns to a boil, turn the heat off. Let the raisins plump for at least 10 minutes. Drain the raisins, saving the raisin water for another use. Set the raisins aside. Preheat the oven to 350 degrees, lightly spray a regular size muffin tin with lecithin spray.
Cut the cold butter into 1/2 inch pieces, sift the dry ingredients together into a medium size mixing bowl or the mixing bowl of an electric mixer. With the mixer on its lowest spread use the paddle attachment or your beaters to cut the cold butter into the dry ingredients until the mixture resembles coarse cornmeal. Stir in the plumped raisins and the caraway seeds. In a small bowl, whisk the sweetener, buttermilk, applesauce, and eggs, and add to the flour mixture. Stir together on medium low speed just
until mixed. Use a rounded #12 scoop (1/2 cup) to place the batter into the prepared muffin tins. Bake the muffins on the middle shelf of the
preheated oven for 30-35 minutes. Turn muffin tins once if necessary for the muffins to brown evenly. Let the muffins cool in the pan for 5 minutes before removing them to a wire rack to cool completely.
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