My
mom used to make Raisin Muffins and we loved them! These were just one of the
baked treats she tried to keep in the freezer on a regular basis to serve with
tea or coffee in case unexpected company stopped by for a visit!
I've
been making her raisin muffin recipe at least once a year for a very long time!
The
only other change I made was to use whole wheat flour instead of all purpose.
The muffins didn't rise quite as much as with the all purpose flour but I
prefer the taste and texture with the whole wheat.
As
always, the choice is yours. You can boil the raisins in juice, water or a water/juice
mix. You can use whole wheat flour, all purpose flour or a combo. I'd still stick
with my slightly reduced brown sugar though as these were a bit on the sweet
side.
Generally,
I use Sultana raisins but you could also use Thompson, Golden or a combination.
Regardless of the type, always rinse them with hot water in a colander before
using to wake them up a bit from the drying. Raisins (or any dried fruit) can
get really hard or clump together after awhile so the hot water rinse or a
brief soak in hot water followed by a hot rinse is a perfect way to wake up and
enhance the flavour for whatever purpose you are using them!
These
muffins are yummy on their own!
They are also a might tasty with a bit of
cheddar cheese! I think my favourite way to have them was to slice them in half
and top each half with a piece of cheddar cheese - or just put a piece of
cheddar between the top and bottom and eat it like a sandwich!
I also love
having them with apple slices or a fruit salad.
In
the last few weeks, I've handed out several muffins to taste testers and they
all thought they were delish!
Raisin
Muffins
2
cups raisins
3
cups orange juice or an orange/Citrus blend such as 5 Alive
3
cups whole wheat flour
2
teaspoons baking powder
2
teaspoons baking soda
1/2
teaspoon salt
1
cup block margarine, softened to room temperature
1
cup brown sugar, lightly packed
2
large eggs, at room temperature - fork beaten
1
teaspoon vanilla extract
For
the raisins, I generally use Sultana's but you could also use Thompson or
Golden if you prefer. Measure the raisins then place in a colander and run
under hot tap water to rinse and separate. (Note: If the raisins are extremely
dry, hard or clumped together, place them in a dish of hot water for a couple
minutes then stir to separate then place in a colander to rinse.) Drain well.
Combine
the raisins and orange juice in a medium sized pot. Bring to a boil then reduce
heat to medium-high and cook at a gentle boil (uncovered) for 20 minutes.
Remove from the burner to a rack to cool - DO NOT DRAIN! You will use the
raisins and the remaining juice in the recipe!
In a
medium size bowl, combine the flour, baking powder, baking soda and salt. Set
aside. (Note: I prefer using whole wheat but you could use All purpose or a
combination of both.)
Place
the softened margarine and brown sugar in a large bowl or the bowl of a stand
mixer and beat till creamy. Add the beaten eggs and the vanilla. Mix thoroughly
Add
the cooled raisins AND the juice they were boiled in. Mix thoroughly.
Add the dry ingredients - mixing on low speed till well combined.
Add the dry ingredients - mixing on low speed till well combined.
Spoon
batter into prepared muffin tins (to about 3/4 full). Bake in preheated 350F
oven for 20 minutes or till toothpick test shows clean.
Enjoy!
dn
