Title : Heirloom raisin muffins
Categories : Breads, breakfast
Servings : 4

1 c Raisins 2 Large Eggs
1 c Water 1 1/2 c Unbleached Flour, Sifted
1/2 c Butter/Regular Margarine 1 ts Baking Powder
1/4 c Sugar



Combine raisins and water in saucepan. Bring to a boil, reduce heat and
cover. Simmer 20 minutes. Drain raisins, reserving liquid. Add enough
water to reserved liquid to make 1/2 cup. Cool well. Cream together butter
and sugar in bowl until light and fluffy, using electric mixeer at medium
speed. Add eggs, beat 2 more minutes. Sift together flour and baking
powder. Add flour mixture alternately with 1/2 cup of reserved raisin
liquid into creamed mixture, mixing well after each addition. Stir in
raisins. Spoon batter into greased 3-inch muffin-pan cups, filling 2/3rds
full. Bake in 400 degree F. oven 18 minutes or until golden brown. Serve
hot with homemade jam or jelly.

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