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| An easy recipe to prepare with awesome results... |
Prep: 15 Mins.
Bake: 30 Mins.
Yield: 12 Cupcake-Size Muffins
INGREDIENTS
Muffin batter:
WET:
1/3 cup vegetable oil
1 egg, beaten
2/3 cup milk
DRY
1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
1/2 teaspoon cinnamon
2 teaspoons baking powder
1/2 teaspoon baking powder
1 cup raisins, tossed with 1 teaspoon A-P Flour (prevents them from sinking to bottom of batter)
Crumb topping:
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup cold butter, cubed
1/2 teaspoons ground cinnamon
METHOD
Preheat oven to 350F. Grease cupcake-size baking pan cups, or line with muffin liners and then spray insides.
Whisk all muffin wet ingredients in a medium bowl, add all dry ingredient on top of wet ingredients (except raisins) and combine with a wooden spoon. Fold in flour-coated raisins. Scoop batter into prepared baking pan cups with/without liners until evenly disbursed.
Mix crumb topping ingredients in a small bowl using a pastry cutter (or fork) until crumbly and the size of peas, and sprinkle evenly over muffins (using a teaspoon) before baking.
Bake for 30 minutes (turning half way) in the preheated oven, or until a toothpick inserted in center of muffin comes out clean.
Let hot muffins cool in baking pan for a minimum of 10 minutes before removing, and serving.
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