PENNSYLVANIA SPICE MUFFINS
Source: Pennsylvania Bed & Breakfast Guide and Cookbook: Central Region by Karen Shughart
From: The Land and the Lion Inn
Makes 9 large or 12 regular muffins
1 1/2 cups flour
2/3 cup sugar
3/4 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon nutmeg
1 egg
2/3 cup buttermilk
1/3 cup margarine, melted
1/3 cup chopped walnuts
1/3 cup light raisins
Preheat oven to 400 degrees.
In a large bowl, combine all dry ingredients and mix well.
In a separate bowl, beat liquid ingredients together. Add the liquid ingredients to the dry, mixing as little as possible, and fold in nuts and raisins. Spoon into lightly greased muffin pans.
Bake for 20 minutes.
Source: Pennsylvania Bed & Breakfast Guide and Cookbook: Central Region by Karen Shughart
From: The Land and the Lion Inn
Makes 9 large or 12 regular muffins
1 1/2 cups flour
2/3 cup sugar
3/4 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon nutmeg
1 egg
2/3 cup buttermilk
1/3 cup margarine, melted
1/3 cup chopped walnuts
1/3 cup light raisins
Preheat oven to 400 degrees.
In a large bowl, combine all dry ingredients and mix well.
In a separate bowl, beat liquid ingredients together. Add the liquid ingredients to the dry, mixing as little as possible, and fold in nuts and raisins. Spoon into lightly greased muffin pans.
Bake for 20 minutes.
MsgID: 3130919
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Regional American Recipes (30)
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Regional American Recipes (30)
Board: Daily Recipe Swap at Recipelink.com
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