Thursday, November 17, 2016


1/4 cup chopped raisins
1 tbsp sugar
1/2 tsp ground cinnamon

Combine above ingredients in a small dish or cup and set aside.

Preheat oven to 375 degrees.
Grease 12 muffin cups; set aside.

1/2 cup chopped nuts
1/3 cup packed brown sugar
2 tbsp butter, melted
2 tbsp honey
1/4 tsp ground cinnamon

Combine all topping ingredients and place 1 teaspoonful into each of the prepared muffin cups; set aside.

Muffin Batter:
2 cups all-purpose flour
3 tsp baking powder
1/2 tsp salt
1 large egg
2/3 cup milk
1/4 cup honey
1/3 cup butter
2 tbsp grated orange peel

In a large bowl, combine the flour, baking power and salt.

In a separate bowl, beat together the egg, milk, honey, butter, and orange peel; stir into the flour mixture just until moistened. Spoon 1 tbsp batter into the muffin cups over the topping mixture; sprinkle with the remaining raisin mixture. Top with the remaining batter.

Bake muffins at 375 degrees for 16-20 minutes or until a wooden toothpick inserted in the center comes out clean. Cool in pan for 5 minutes then invert pan onto a lightly buttered foil-lined baking pan. Best served warm.

Yield: 1 dozen

Note: I got the basics of this recipe and the picture from a 1990s TOH magazine.

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