Categories: Breads/Muffins

Ingredients

• 1 1/2 cups Unbleached All-Purpose Flour
• 3/4 cup 100% White Whole Wheat Flour
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/3 cup granulated sugar
• 1 1/2 cups raisins
• 1/2 to 2 teaspoons caraway seeds, to taste
• 1 large egg
• 1 cup buttermilk, yogurt, or sour cream
• 6 tablespoons butter, melted; or 1/3 cup vegetable oil
• sparkling white sugar, for topping

Directions

1. Preheat the oven to 400°F. Lightly grease a standard muffin pan; or line with papers, and grease the papers.

2. In a medium-sized mixing bowl, whisk together the flours, baking powder, baking soda, salt, sugar, currants or raisins, and caraway seeds.

3. In a separate bowl, whisk together the egg, buttermilk (or equivalent) and melted butter (or equivalent).

4. Quickly and gently combine the dry and wet ingredients; honestly, this won’t take more than a few stirs with a bowl scraper or large spoon. As soon as everything is evenly moistened, quit; further stirring will cause the muffins to be tough.

5. Spoon the batter into the prepared pan, filling the cups about 3/4 full; the stiff batter will look mounded in the cups. Top with sparkling white sugar, if desired.

6. Bake the muffins for 20 minutes, until a cake tester inserted into the center of a muffin comes out clean. Remove them from the oven. Tip the muffins in the pan, so their bottoms don’t get soggy. Wait 5 minutes, then transfer the muffins to a rack to cool. Serve them plain, or with butter and/or jam.

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