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FRUIT AND SEEDS
3/4 c Raisins; 4 ts Caraway seeds;
DRY INGREDIENTS
5 c Unbleached white flour; 1 1/2 ts Baking powder;
1 ts Baking soda; 3/4 ts Salt;
WET INGREDIENTS
3/4 c Cold butter; 1 c Unsweetened applesauce;
6 tb Fruit sweetener; 2 Eggs;
1 1/3 c Buttermilk;
Begin by plumping the raisins. Bring 1 cup water to a boil, add the
raisins, when the water returns to a boil, turn the heat off. Let the
raisins plump for at least 10 minutes. Drain the raisins, saving the
raisin water for another use. Set the raisins aside. Preheat the oven to
350 degrees, lightly spray a regular size muffin tin with lecithin spray.
Cut the cold butter into 1/2 inch pieces, sift the dry ingredients together
into a medium size mixing bowl or the mixing bowl of an electric mixer.
With the mixer on its lowest spead use the paddle attachment or your
beaters to cut the cold butter into the dry ingredients until the mixture
resembles coarse cornmeal. Stir in the plumped raisins and the caraway
seeds. In a small bowl, whisk the sweetener, buttermilk, applesauce, and
eggs, and add to the flour mixture. Stir together on medium low speed just
until mixed. Use a rounded #12 scoop (1/2 cup) to place the batter into
the prepared muffin tins. Bake the muffins on the middle shelf othe
preheated oven for 30-35 minutes. Turn muffin tins once if necessary for
the muffins to brown evenly. Let the muffins cool in the pan for 5 minutes
before removing them to a wire rack to cool completely.
Yields
15 muffins
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