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Ice Box English Tea Muffins Recipe

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This recipe for Ice Box English Tea Muffins, by , is from Joan Gamble's Heritage Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Deseret News

Category:
Category:

Ingredients:  
Ingredients:  
3/4 cup sugar
1 stick (cup) butter or margarine
1 egg, beaten
1/2 tsp salt
1/4 tsp cinnamon
2 tsp baking powder
2 cups flour
3/4 cup raisins
1 cup milk

Topping:
1/2 cup brown sugar, well packed
1 tsp cinnamon
1/4 cup chopped pecans

Directions:
Directions:
Cream sugar and butter until fluffy. Add beaten egg and blend well. Combine salt, cinnamon, baking powder and flour; add to creamed mixture alternately with milk, blending after each addition. Stir in raisins. Cover tightly and keep in refrigerator until needed. Batter will keep 3 to 4 weeks.
.
Spoon into greased muffin tins and sprinkle with Topping. Bake at 350 for 20 minutes.

Topping:
Combine brown sugar, cinnamon and pecans. Use as directed above.

 

 

 

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