Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

English Raisin Muffins




Source of Recipe


Internet


List of Ingredients




Makes about 10 muffins:

1 package dry yeast
1 cup warm water
1 teaspoon salt (optional)
2 tablespoons honey
1/4 cup oil
1/2 cup raisins
3 cups unbleached white flour
2 tablespoons cornmeal



Recipe



o In a large bowl, dissolve the yeast in warm water. Add the salt, honey, oil, raisins, and the flour and stir until smooth.

o On a floured surface roll out the dough and cut into 3-1/2 inch circles. Use a cookie cutter, or whatever you have handy.

o Heat a griddle; transfer muffins onto griddle and cook over the burner of the stove for about 7 minutes on each side. Keep the flame low so the muffins won't scorch.

o Cool, split and toast or warm with butter and comb honey.