Grandma’s Christmas Muffins
Grandma's Christmas Muffins
Print Recipe
|
We like to use the mini-muffin tin for this recipe, so the yield is 3 dozen mini-muffins!
Grandma's Christmas Muffins
|
Print Recipe
|
We like to use the mini-muffin tin for this recipe, so the yield is 3 dozen mini-muffins!
| Servings | Prep Time | Cook Time | Passive Time |
| 3dozen | 10minutes | 15minutes | 8hours |
| Servings | Prep Time |
| 3dozen | 10minutes |
| Cook Time | Passive Time |
| 15minutes | 8hours |
Ingredients
- 1/2 cup Frescolio Lemon Infused Olive Oil
- 1 cup brown sugar
- 1 egg
- 1 3/4 cup flour
- 1 tsp salt
- 2 tsp cinnamon
- 2 tsp cloves
- 2 tsp nutmeg
- 1/2 tsp baking soda
- 1/2 cup Frescolio Cinnamon-Pear Dark Balsamic Vinegar
- 1 tsp cinnamon
- 1 cup raisins soaked in Cinnamon-Pear Dark Balsamic Vinegar
- 1 cup nuts optional
- 1 cup mixed peel
- 1/2 cup milk
Servings: dozen
Units:
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Ingredients
Servings: dozen
Units:
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Instructions
- At least the night before, soak 1 cup rasins in the ½ cup of balsamic vinegar.
- Cream together the olive-oil, and sugar, then beat in egg. Sour milk with 1/2 tsp balsamic vinegar and add to wet mixture.
- Mix together flour, salt, cinnamon, nutmeg, cloves and baking soda. Add peel to dry mix.
- Add wet mixture to dry ingredients, and add raisins to mix.
- Pour into mini muffin tins, and bake in a 350 F oven for 15 minutes.
Recipe Notes
This recipe uses Frescolio's Lemon Infused EVOO and the Cinnamon-Pear Dark Balsamic Vinegar. You could also try the following EVOOs or Balsamic Vinegars for a different taste: