 |
Total Dough
| Ingredients | Baker's % | Metric/g |
| Water | 145 | |
| California raisins | 109 | |
| All purpose flour | 100 | |
| Granulated cane sugar | 73 | |
| Soy lecithin | .1 | |
| Baking soda | 1.6 | |
| Cinnamon, ground | .3 | |
| Nutmeg, ground | .3 | |
| Allspice, ground | .3 | |
| Cloves, ground | .2 | |
| High-ratio shortening | 36 | |
| Salt | .05 | |
| Total | 465.85 |
Procedure
Bring water to boil; remove from heat and add raisins. Soak for 5 minutes then strain, reserving liquid. Let raisins and liquid cool completely. Sift flour, sugar, lecithin, soda and spices into mixing bowl. Blend on low speed with paddle attachment. Add shortening and salt; mix well. Slowly, add reserved liquid and mix just until smooth. Fold in raisins. Divide and spread in two greased 13 X 9-inch pans and bake at 350°F for 30 to 40 minutes, until done. Cool and cut into 36 portions about 2 x 3-inches and 3 ounces each.
Varieties:
- Raisin Sangria Muffin
- Raisins and Carrot Cakes
- Raisin Bran Muffins.
