"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste
This recipe for Snicker-Doodle Muffins, by Jen Conley, is from A Collection of Family Favorites,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 c. sugar 1/4 c. margarine 1 tsp. vanilla 1 egg 1/2 c. white raisins 2 c. flour 2 tsp. baking soda 1/2 tsp. salt 1 c. buttermilk
1. Cream butter and sugar and add remaining ingredients-- don't over mix. 2. Bake in small size muffin tins using paper inserts at 375º for about 12 minutes 3. Cool slightly then brush with melted butter and dip in cinnamon-sugar mixture
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