Golden Raisin-Rosemary Muffins |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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If you love rosemary, use 1 teaspoon; if you're a little hesitant, use 1/2 teaspoon. Ingredients:
3/4 cup 1% low-fat milk |
1/2 cup golden raisins |
1 teaspoon dried rosemary |
1/4 cup butter, cut into small pieces |
1 1/2 cups all-purpose flour |
2/3 cup sugar |
2 teaspoons baking powder |
1/4 teaspoon salt |
1 large egg, lightly beaten |
cooking spray |
1 tablespoon sugar |
Directions:
1. Preheat oven to 350°.
2. Combine first 3 ingredients in a 2-cup glass measure. Microwave at high 2 minutes; let stand 2 minutes. Add butter, stirring until melted. Cool to room temperature.
3. Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, 2/3 cup sugar, baking powder, and salt in a large bowl; make a well in center of mixture. Combine milk mixture and egg, and add to flour mixture, stirring just until moist. Spoon batter into 12 muffin cups coated with cooking spray. Sprinkle 1 tablespoon sugar evenly over muffins.
4. Bake at 350° for 20 minutes or until the muffins spring back when lightly touched in center. Remove the muffins from the pan immediately, and place on a wire rack.
5. Note: Store the remaining muffins in a heavy-duty zip-top plastic bag in the freezer for up to 2 months. Thaw at room temperature.
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