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cinnamon-muffins recipe

Date:    01 Feb 94 16:31:54 GMT
 From:    glmis4!kehrbaum@cbs1.attmail.com (Ellen Kehrbaum)
 I got this recipe from the coupon section of the Sunday paper.  Made the
 necessary substitutions and it turned out great!  This was my first attempt
 at baking with prune butter, but definitely NOT my last.  A word of caution,
 check out the ingredients on the prune butter.  The one I had used sweeteners
 so I cut the sugar to 1/4 cup.  The original recipe called for brushing the
 muffin tops with fruit juice and then rolling in the remaining sugar.  That
 was just too much for me.
 Cinnamon-Raisin Muffins
 1 1/4 cups flour
 1/2   cup  Regular, Quick or Instant Cream of Wheat Cereal
 1/4   cups sugar
 1     tbsp baking powder
 2     tsp  ground cinnamon
 1     cup  nonfat milk
 1/4   cup  non-fat egg substitute
 2     tbsp prune butter
 1     tsp  vanilla extract
 1     cup  raisins
 In medium bowl, combine flour, cereal, sugar, baking powder, and
 cinnamon; set aside.
 In small bowl combine milk, egg substitute, prune butter, and vanilla;
 stir into dry ingredients until just moistened.  Stir in raisins.  Spoon
 mixture evenly into 12 muffin pan cups (non-stick).  Bake at 400 degrees
 farenheit for 18-20 minutes or until toothpick inserted in center comes
 out clean.  Remove from pan.  Serve warm.
 Mix together 0.25 cups sugar and all the other dry ingredients.  Mix together 
 the wet ingredients.  Combine ingredients until mixed.  Add raisins.  Spoon 
 into 12 non-stick muffin cups.  Bake at 400 degrees for 20-25 minutes.  When 
 cooled brush the tops with fruit juice and sprinkle with the remaining sugar.
 I made these and they are good.  I made them in mini-muffin cups and got 18.  
 They also only took 12 minutes to cook.  I don't honestly know if they need 
 the additional sugar sprinkled on, I think they would be good without it.
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