Quick Raisin Muffins
Quick Raisin Muffins
Combine 2 cups biscuit mix, 1/4 cup sugar, 1 tablespoon grated orange rind and 3/4 cup light or dark raisins. Beat an egg lightly and add 1/2 cup milk. Stir into dry mixture, blending only until all of dry ingredients are moistened. Spoon into greased muffin pans, filling about 2/3 full. Bake in hot oven, 400 F. about 20 minutes. Serve piping hot.
For a luncheon party, make muffins in your smallest pans, and dip quickly in melted butter when they come from the oven, then roll in sugar mixed with a little cinnamon.
Combine 2 cups biscuit mix, 1/4 cup sugar, 1 tablespoon grated orange rind and 3/4 cup light or dark raisins. Beat an egg lightly and add 1/2 cup milk. Stir into dry mixture, blending only until all of dry ingredients are moistened. Spoon into greased muffin pans, filling about 2/3 full. Bake in hot oven, 400 F. about 20 minutes. Serve piping hot.
For a luncheon party, make muffins in your smallest pans, and dip quickly in melted butter when they come from the oven, then roll in sugar mixed with a little cinnamon.
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