Spicy Raisin Cupcakes

By birth - Hungarian; By choice - American; By profession - Attorney By the grace of God - Happy wife, proud mother, & blissfully semi-retired

My mother-in-law cut this recipe out of some Betty Crocker package insert.

1 c. raisins

1 c. water

flour

¾ c. sugar

1½ tsp. baking powder

1 tsp. ground cinnamon

½ tsp. ground cloves

½ tsp. ground nutmeg

¼ c. shortening

1 egg (large)

Preheat oven to 375° F.

Place cupcake cups in 12 medium muffin tins or grease generously & dust tins with flour.

Wash & drain raisins.

Put raisins in saucepan with water; cover & simmer 15-mins.

Drain raisins, saving liquid.

Cool raisins.

Add enough water to raisin liquid to make ½-c.

In large mixing bowl, beat together 1-c. flour, sugar, baking powder, cinnamon, cloves, nutmeg, shortening, & raisin liquid; then beat vigorously, scraping bowl frequently, for 150 strokes by hand, or mix on medium speed of electric mixer for 2-mins.

Add egg to batter & beat 2-mins., constantly scraping bowl.

Dredge raisins in 2-tbsp. flour & mix with nuts.

With spoon, fold raisin-nut mixture into batter.

Fill muffin cups ½-full of batter; bake 15 to 20 mins.

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