(Yield: 10–12)
- Âľ cup milk
- ½ cup golden raisins
- 1 teaspoon dried rosemary leaves
- ÂĽ cup butter, diced
- 1 ½ cups flour
- ½ cup granulated sugar
- 2 teaspoons baking powder
- ÂĽ teaspoon salt
- 1 large egg
- 2 tablespoons sugar, for sprinkling
In a small saucepan, simmer the milk, raisins, and rosemary for 2 minutes. Remove from the heat and add the diced butter. Stir until melted. Let the mixture cool. If desired, you can set the saucepan on a bed of ice water in a bowl.
Meanwhile, heat the oven to 350 degrees F and fill muffin pans with cupcake liners. I like to spray the liners with nonstick grease for ease of peeling.
In a large bowl, mix flour, sugar, baking powder, and salt.
Whisk the egg into the cooled milk mixture, and then pour over dry ingredients and stir until flour mixture is moist.
Scoop batter into the muffin cups. Sprinkle with extra sugar.
Bake 18–20 minutes, or until browned and a toothpick comes out clean in the center. Remove immediately from pan and serve warm. These may be cooled and wrapped in saran and stored. Warm at 50% capacity in microwave for 12–15 seconds.
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