Golden Raisin-Rosemary Muffins

By Bostoncook

CL, 3/01

Ingredients

• 3/4 cup 1% low-fat milk
• 1/2 cup golden raisins
• 1 teaspoon rosemary
• 1/4 cup butter, in small pieces
• 1 1/2 cups flour
• 2/3 cup sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 egg, lightly beaten
• 1 tablespoon sugar

Details

Servings 12

Preparation

Step 1

1. Heat oven to 350.

2. Combine milk-rosemary in bowl. Microwave on high 2 mins. Add butter, stir to melt. Cool to room temperature.

3. Combine flour-salt. Make a well in the center.

4. Combine milk and egg, stir into flour just to moisten. Spoon into 12 sprayed muffin cups. Sprinkle with sugar. Bake 20 mins or until muffins spring back when touched. Remove to wire rack to cool.

Notes: Outstanding. My very favorite muffin. Changes: used a bit more rosemary, extra raisins, cut butter down to 2 tbsp and added 2 tbsp buttermilk. Used whole-wheat pastry flour for half of the regular, splenda for half of the sugar, eggbeaters for the egg. Phenomenal!