- 2 cups [280 g] cake and pastry flour
- 2 teaspoons [10 mL] baking powder
- 3/4 teaspon [3.75 mL] salt
- 1 teaspoon [5 mL] cinnamon
- 1/4 teaspoon [1 mL] allspice
- 1/8 teaspoon [0.5 mL] ground clove
- 3/4 cup [190 mL] brown sugar
- 3/4 cup [190 mL] raisins
- 1/4 cup [60 mL] unblanched almonds
- 4 tablespons [60 g] shortening
- 1 egg
- 1 cup [250 mL] applesauce
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- Preheat oven to 400°F [200°C].
- Grease 16 muffin cups.
- Mix and sift together flour, baking powder, salt, cinnamon, allspice and ground clove.
- Rinse then, using a towel, pat dry raisins and almonds.
- Using 2 knives, cut shortening into dry ingredients until mixture resembles cornmeal.
- Chop dried almonds.
- Beat egg into a small bowl before mixing in applesauce.
- Combine liquid ingredients with dry ingredients.
- Stir just enough to moisten dry ingredients, until stil lumpy [do not overstir].
- Evenly spoon batter into greased muffin cups.
- Bake on centre shelf of preheated oven for approximately 20 minutes, until golden brown.
- Leave muffins to cool in pan for 5 minutes.
- Serve muffins hot, or unmold and leave muffins to cool onto wire racks.
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