Two cups raisins
Two cups water
Two teaspoon
shortening, plus extra to grease the pan
2/3 cups sugar
3 cups all
purpose-flour
1 teaspoon of
baking soda
½ teaspoon of
baking soda
½ teaspoon
nutmeg
1/8 teaspoon of
cloves
Two cups chopped
nuts
Makes a dozen
cupcakes or muffins
What we did: Preheat
the oven to 350°.
Mix dry
ingredients in a large bowl. Set aside.
Combine raisins,
water, shortening and sugar in a saucepan — we used a small Dutch oven for
this. Bring to boil and allow ingredients to incorporate for several minutes,
stirring frequently.
When incorporated,
allow mixture to cool. Then, add dry ingredients slowly, stirring all the
while.
Grease a muffin
tin with the extra shortening. Distribute the batter evenly, filling each cup a
little over halfway. Cook on 350• for about eighteen minutes. Use a fork
or toothpick to check that the muffins are finished, and remove from oven.
Allow to cool before removing from tin. They should have the look and feel of
bran muffins.
The Harvey Way:
Harvey’s recipe called for 1 ½ cups of sugar. We found this to be way too much
— nevertheless, these are cupcakes,
so if you’re looking to go sweeter, follow the original. Cream cheese frosting
wouldn’t hurt.
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