Recipe: Raisin Tea Bread (quick bread using tea-soaked raisins, honey and walnuts)

RAISIN TEA BREAD

"The subtle flavor of tea and honey make these moist mini-loaves perfect for brunch."

1 1/4 cups water
4 tea bags
1 cup raisins
1/2 cup honey
3 tablespoons margarine or butter
2 eggs (or 1/2 cup egg substitute)
2 1/2 cups flour
1 tablespoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 cup chopped walnuts

Place water in 2-cup glass measure. Microwave (high) for 2 1/2 minutes or until boiling. Add tea bags. Brew for 5 minutes; remove tea bags.

In large bowl, pour tea over raisins, honey, and margarine. Cool completely, then beat in eggs.

In small bowl, combine flour, baking powder, cinnamon, and salt. Gradually add to tea mixture, stirring until well mixed. Pour evenly into 4 greased and floured mini-loaf pans (3 1/4 x 5 3/4 inches). Sprinkle nuts evenly over tops, gently patting nuts into batter.

Bake in 350 degree F oven for 25 to 30 minutes. Invert onto wire racks to cool.

VARIATION:
Batter may be baked for 50 to 55 minutes in one (9x5-inch) Loaf pan.

Makes 4 mini loaves
From: Recipelink.com
Source: Recipe magazine: Everybody Cooks, Dierbergs Family Markets, March 1996