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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Who says muffins have to be boring? These little gems are always a hit., says Camille Wisniewski of Jackson, New Jersey. I subsitute blueberries when they are in season for the raisins. Ingredients:
1 cup plus 2 tablespoons king arthur unbleached all-purpose flour |
1/4 cup plus 1 teaspoon sugar, divided |
1 teaspoon baking powder |
1/4 teaspoon baking soda |
1/4 teaspoon salt |
1/2 cup sour cream |
2 tablespoons canola oil |
2 tablespoons beaten egg |
1/3 cup raisins |
Directions:
1. In a small bowl, combine the flour, 1/4 cup sugar, baking powder, baking soda and salt. In another bowl, whisk the sour cream, oil and egg; stir into dry ingredients just until moistened. Fold in raisins.
2. Fill six greased or paper-lined muffin cups half full. Sprinkle with remaining sugar. Bake at 400° for 15-18 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing to a wire rack. Serve warm. Yield: 6 muffins.
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