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Golden Raisin-Rosemary Muffins

Yield 1 dozen (serving size: 1 muffin)
If you love rosemary, use 1 teaspoon; if you're a little hesitant, use 1/2 teaspoon.

Ingredients

  • 3/4 cup 1% low-fat milk
  • 1/2 cup golden raisins
  • 1 teaspoon dried rosemary
  • 1/4 cup butter, cut into small pieces
  • 1 1/2 cups all-purpose flour
  • 2/3 cup sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 large egg, lightly beaten
  • Cooking spray
  • 1 tablespoon sugar

Nutrition Information

  • calories 174
  • caloriesfromfat 25 %
  • fat 4.8 g
  • satfat 2.7 g
  • monofat 1.4 g
  • polyfat 0.4 g
  • protein 2.9 g
  • carbohydrate 30.6 g
  • fiber 0.7 g
  • cholesterol 29 mg
  • iron 1 mg
  • sodium 184 mg
  • calcium 74 mg

How to Make It

  1. Preheat oven to 350°.

  2. Combine first 3 ingredients in a 2-cup glass measure. Microwave at high 2 minutes; let stand 2 minutes. Add butter, stirring until melted. Cool to room temperature.

  3. Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, 2/3 cup sugar, baking powder, and salt in a large bowl; make a well in center of mixture. Combine milk mixture and egg, and add to flour mixture, stirring just until moist. Spoon batter into 12 muffin cups coated with cooking spray. Sprinkle 1 tablespoon sugar evenly over muffins.

  4. Bake at 350° for 20 minutes or until the muffins spring back when lightly touched in center. Remove the muffins from the pan immediately, and place on a wire rack.

  5. Note: Store the remaining muffins in a heavy-duty zip-top plastic bag in the freezer for up to 2 months. Thaw at room temperature.