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Survival of the Fittest Muffin Recipe #2
Here's another Of My Favorite Muffin Recipes...
Raisin-Walnut Wheat Muffins -
This is a killer recipe. My mother taught cooking in Home Economics for 30 years. I was in serious competition at home. If a recipe didn't measure up, my two brothers told me about it.
How'd you like your cooking to be compared to dirt or sawdust or worse?
I know this recipe is great tasting. It was my job to cook dessert while my mother made dinner...every night. That is pressure! A dozen muffins disappeared in just minutes. One brother liked to put applesauce on his muffin. Another like margarine or jam. Dad was allergic to white flour so everything I cooked was whole wheat healthy. Mom ate hers plain or with applebutter. You can't please everybody. One of my brothers didn't like nuts. I told him he was nuts and to eat around them. Enjoy!
1/2 cup butter or oil – 1/4 cup warm honey
1 beaten egg – 3/4 cup buttermilk or plain yogurt
1 1/2 cup of whole wheat flour (I use spelt cuz I can’t eat white or whole wheat flour) (Hint - you can use 50/50 of whole wheat & white flour too)
1/2 to 3/4 cup raisins
1/2 to 3/4 cup of walnut pieces-- the amount depends on how much you like raisins and nuts
(In a pinch you can mix up 3/4 cup of dry milk with water and squirt in 1 tablespoon of lemon juice -- This reacts with the soda and makes the batter rise)
1. Pre-heat oven to 400 degrees
2. Grease 12 muffin tins
3. Combine all dry ingredients in a bowl
4. Then thoroughly mix 1 teaspoon of soda with dry ingredients
5. Pour wet ingredients in with dry and mix with large spoon until combined
Don't beat mixture. Just mix until no dry spots are left.
6. Immediately Spoon into greased muffin tins
7. Bake in oven for about 25 minutes. Tops of muffins will get brown when done.