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Spiced Raisin Mini Muffins Recipe

These flavorful moist muffins don't crumble when you bite into them. So you may want to take them into the living room for munching while opening gifts.

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24 Servings
Prep: 15 min. + cooling Bake: 15 min.

Ingredients

1 cup sugar
1 cup chopped raisins
1 cup water
1/2 cup butter
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped walnuts
GLAZE:
1 cup confectioners' sugar
1/2 teaspoon vanilla extract
1 to 2 tablespoons milk

Directions

In a saucepan, combine the first six ingredients. Bring to a boil over medium heat, stirring occasionally. Remove from the heat; cool to room temperature.
In a bowl, combine the flour, baking soda and salt. Add raisin mixture; mix well. Stir in walnuts. Fill greased or paper-line miniature muffin cups two-thirds full.
Bake at 350° for 12-16 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
For glaze, combine the confectioners' sugar, vanilla and enough milk to achieve desired consistency. Drizzle over cooled muffins. Yield: about 4-1/2 dozen.

Nutrition Facts: 1 serving (2 each) equals 174 calories, 7 g fat (3 g saturated fat), 10 mg cholesterol, 142 mg sodium, 27 g carbohydrate, 1 g fiber, 3 g protein.

Spiced Raisin Mini Muffins published in Country Woman Christmas Annual 2000, p12

Big Batch Baked Goods

We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas