Cinnamon Raisin Muffins
Submitted by tknettel
Cinnamon raisin muffins with a farina-boosted crumb, brushed with fruit juice and rolled in sugar for a sparkly, sweet crust. Makes a dozen in 40 minutes.
YIELD
12 muffinsPREP
10 minCOOK
30 minREADY
40 minThe sugar coating on these muffins is what sets them apart from every other cinnamon raisin muffin out there.
After baking, each warm muffin gets brushed with fruit juice and rolled in sugar so the outside forms a thin, sparkly, slightly crunchy shell. Inside, farina cereal mixed into the flour creates a crumb that’s tender and slightly denser than usual, with plump raisins and warm cinnamon in every bite.
They’re halfway between a muffin and a doughnut, and they go fast.
Kitchen Tips
- Stir the wet ingredients into the dry just until moistened. Lumpy batter makes better muffins; overmixed batter makes tough ones.
- Brush the juice on while the muffins are still warm so the sugar sticks. Once they cool, it won’t adhere as well.
- Use any fruit juice you have on hand for the glaze: apple, orange, or grape all work and each adds a slightly different flavor.
- Farina (like Cream of Wheat) gives these muffins their unique texture. Don’t substitute oats; the result is different.
Ingredients
Directions
Combine the flour, cereal, ¼ cup of sugar, baking powder and cinnamon in a medium sized bowl and set aside.
In a small bowl, combine the milk, egg, margarine, and vanilla, blending well, then stir into the dry ingredients, just until all are moistened.
Stir in the raisins. Spoon the mixture into 12 greased 2½-inch muffin pan cups.
Bake at 400℉ (200℃) for 18 to 20 minutes or until a toothpick inserted in the center comes out clean.
Remove from the oven, cool 10 minutes in the pan, then remove from the pan and brush the tops of the muffins with the fruit juice and roll them in the remaining sugar.
Comments
