RAISIN CORNMEAL MUFFINS
3/4 cup seedless raisins
Hot water (for rinsing raisins)
1 1/2 cups slfted flour
2 cups yellow cornmeal
3 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
4 tablespoons brown sugar
1 cup buttermilk
2 eggs, beaten
1/4 cup melted butter
Rinse raisins in hot water and drain; set aside.
Sift flour, cornmeal, baking powder, baking soda and salt together. Add brown sugar and mix; set aside.
Combine buttermilk, beaten eggs, butter and raisins. Add to dry ingredients and stir only enough to dampen the flour. Place in 16-18 buttered muffin pan cups.
Bake in hot oven (450 degrees F) 18 to 20 minutes.
Makes 16 to 18 medium muffins
Source: The Dairy Book by the Culinary Arts Institute, 1941
3/4 cup seedless raisins
Hot water (for rinsing raisins)
1 1/2 cups slfted flour
2 cups yellow cornmeal
3 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
4 tablespoons brown sugar
1 cup buttermilk
2 eggs, beaten
1/4 cup melted butter
Rinse raisins in hot water and drain; set aside.
Sift flour, cornmeal, baking powder, baking soda and salt together. Add brown sugar and mix; set aside.
Combine buttermilk, beaten eggs, butter and raisins. Add to dry ingredients and stir only enough to dampen the flour. Place in 16-18 buttered muffin pan cups.
Bake in hot oven (450 degrees F) 18 to 20 minutes.
Makes 16 to 18 medium muffins
Source: The Dairy Book by the Culinary Arts Institute, 1941
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