Raisin-nut muffins

6 muffins

Ingredients

Quantity Ingredient
¼ cup Milk
3 tablespoons Sugar
3 tablespoons Vegetable oil
1 Egg
¾ cup All-purpose flour
1 teaspoon Baking powder
¼ teaspoon Ground cinnamon
⅛ teaspoon Salt
¼ cup Raisins
2 tablespoons Chopped nuts
Cinnamon Nut Topping
(Recipe below for topping)

Directions

1. Line 6-cup muffin ring with paper baking cups. 2. Beat milk, sugar, oil, and egg in medium bowl with fork. Stir in remaining ingredients except Cinnamon-Nut Topping, all at once, just until flour is moistened. Fill each cup with scant ¼ cup batter. Sprinkle with Cinnamon-Nut Topping. 3. Microwave uncovered on high 2 to 4 minutes, rotating ring ¼ turn every minute, until tops are almost dry and wooden pick inserted in centers comes out clean. (Parts of muffins may appear slightly moist but will continue to cook while standing.) 4. Immediately remove muffins from ring. Let stand uncovered on wire rack 2 minutes. Serve warm. (210 calories per muffin)

CINNAMON-NUT TOPPING: 2 ts sugar 1 tb finely chopped nuts ⅛ ts ground cinnamon

Mix all ingredients.

APPLE-NUT MUFFINS: Substitute ⅓ c apple sauce for the milk. (210 calories per muffin) BLUEBERRY MUFFINS: Omit raisins and 2 tb nuts.

Fold ⅓ c fresh or frozen (thawed and drained) blueberries into batter. (175 calories per muffin) CRANBERRY-ORANGE MUFFINS: Substitute ½ ts grated orange peel for the ¼ ts cinnamon.

Substitute ⅓ c cranberry halves for the raisins and 2 tb nuts. (175 calories per muffin) *Betty Crocker's Microwave Cookbook* Submitted By MICHELLE BRUCE On 01-09-95

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