Orange-Raisin Sticky Muffins
These finger-licking muffins have the appeal of old-fashioned sticky buns without the fuss of yeast dough. Their delightful blend of flavors comes from walnuts, raisins, cinnamon and sunny orange zest. They're a sure morning eye-opener and a treat anytime.
-Sandi Ritchey, Silverton, Oregon
SERVINGS
|
12
|
CATEGORY
|
Breads
|
METHOD
|
Baked
|
PREP |
10 min. |
COOK
|
20 min.
|
TOTAL
|
30 min.
|
INGREDIENTS
- 1/4 cup chopped raisins
- 1 tablespoon sugar
- 1/2 teaspoon ground cinnamon
- TOPPING:
- 1/2 cup chopped nuts
- 1/3 cup packed brown sugar
- 2 tablespoons butter or margarine, melted
- 2 tablespoons honey
- 1/4 teaspoon ground cinnamon
- MUFFINS:
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1 egg
- 2/3 cup milk
- 1/4 cup honey
- 1/3 cup butter or margarine, melted
- 2 tablespoons grated orange peel
DIRECTIONS
Combine raisins, sugar and cinnamon; set aside. Combine the topping ingredients and spoon 1 teaspoonful into 12 greased muffin cups. Set aside. In a bowl, combine the flour, baking powder and salt. Beat egg, milk, honey, butter and orange peel; stir into dry ingredients just until moistened. Spoon 1 tablespoon of batter into the prepared muffin cups; sprinkle with raisin mixture. Top with remaining batter. Bake at 375° for 16-20 minutes or until muffins test done. Cool for 5 minutes; invert pan onto a lightly buttered foil-lined shallow baking pan. Serve warm. Yield: 1 dozen.