School begins tomorrow, and I am taking muffins to contribute to the “First Day Coffee.” These muffins are easy to make, quite yummy, and contain no nuts – an important feature now that nuts are often banned from public schools due to allergies. These would be great to take to new neighbors, to a church function, or to a tailgate. I expect they’ll go over well with some bad coffee and some nervous introductions at tomorrow’s meeting. Edited to add: Since my original entry, I have been thinking that I should let you all know that these muffins are VERY sweet – more like cake than many traditional muffins. In my humble opinion, they are better served with coffee or as a light dessert than with a salad or soup.
(from “Everyday Food,” Contributed by Kitty Tucker, of Billings, Montana)
- 6 tablespoons unsalted butter, room temperature, plus more for pan (I used cupcake liners)
- 1/2 cup light-brown sugar
- 2 cups all purpose flour (spooned and leveled)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup granulated sugar
- 2 large eggs
- 3/4 cup low-fat buttermilk
- 3/4 cup golden raisins
- Preheat oven to 350. Butter a 12-cup standard muffin tin (or line with wrappers). In a small bowl, using your fingers, combine 2 tablespoons butter, brown sugar and 1/2 cup flour; set aside.
- In a large bowl, whisk together remaining flour, baking power, baking soda, and salt. In a separate bowl (I used a stand mixer), beat remaining 4 tablespoons butter and granulated sugar until light and fluffy. Add eggs one at a time; beat after each addition until combined. Add flour mixture and buttermilk in alternating batches, beginning and ending with flour mixture; beat until just combined. Fold in raisins.
- Divide batter equally into tin (I found that each wrapper held about 1/4 cup batter); top with brown sugar mixture. Bake until browned and a toothpick inserted in centers comes out clean, 20-25 minutes (mine took closer to 30). Let stand 5 minutes before lifting muffins out onto a cooling rack. Serve warm or at room temperature.