Crumb Cake Muffins

Serving Size : 10
Ingredients

for prepare Crumb Cake Muffins

:

Amount	Measure	Ingredient - Preparation Method
Cross TMPJ72B crumb cake muffins
2	Cups	Whole-wheat flour
2	Tablespoons	Baking powder
1	Teaspoon	Salt
3/4	Teaspoon	Baking soda
All-purpose flour Sugar Ground cinnamon Margarine or butter crumb cake muffins
1 2/3	Cups	Buttermilk
3	Large	eggs
1	Cup	Dark seedless raisins

About 45 minutes before serving or early in day: 1. Preheat oven to 400 degrees. Grease ten 3" by 1-1/2" muffin-pan cups.(*) 2. In large bowl, mix whole-wheat flour, baking powder, salt, baking soda, 2 cups all-purpose flour, 2/3 cup sugar, and 1 tablespoon cinnamon. With pastry blender or two knives used scissor-fashion, cut in 1/2 cup margarine (1 stick) until mixture resembles coarse crumbs. 3. In small bowl, with fork, mix buttermilk and eggs until blended. Stir in raisins and buttermilk mixture into flour mixture just until flour is moistened. Spoon batter into muffin-pan cups. 4. In another small bowl, with hand, mix 1/2 cup flour, 1/4 cup sugar, 4 tablespoons margarine or butter (1/2 stick), softened, and 1/2 teaspoon cinnamon until crumbs form. Sprinkle crumb mixture over muffin batter. Bake 20 to 25 minutes until muffins are golden. Remove from muffin-pan cups. Serve muffins warm, or cool on racks to serve later. Make 10 jumbo muffins. Each muffin: About 480 calories, 16 g fat, 65 mg cholesterol and 700 mg sodium. (*) or use twenty 2-1/2" by 1-1/4" muffin-pan cups; bake 15 to 20 minutes. Source: Good Housekeeping Magazine - December, 1992 Reformatted by: CYGNUS, HCPM52C

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