Cinnamon- Raisin Mini Muffins

            1 ¾ c. Pamela’s Mix

            ½ c. sugar (remember add a bit extra if baking with coconut sugar.)

            1 ½ tsp. ground cinnamon, divided

            ¾ c. chopped raisins

            1 ¼ plus 2 – 3 tbsp. whole milk, divided.

            ½ c. butter, melted

            1 large egg, lightly beaten

            1 c. confectioner’s sugar

            NOTE: The confectioner’s sugar is for the glaze which is optional.

            1.  Preheat oven to 350°.  Spray a 24-cup mini muffin pan with nonstick baking spray; set aside.

            2.  In a medium bowl, combine flour, sugar, and 1 tsp. cinnamon.  Stir in raisins to coat.

            3. In a separate bowl, whisk together 1 ¼ cup. milk, melted butter, and egg.   Add milk mixture to flour mixture, stirring just until dry ingredients are moistened.

 Spoon batter into prepared pan.  Bake for 20 – 25 minutes, or until a wooden pick inserted in center comes out clean.  Cool in a pan for 10 minutes; remove to wire rack and cool completely.

            4.  In a small bowl, combine confectioner’s sugar, remaining ½ tsp. cinnamon, and remaining 2 tbsp. milk.  Add addition 1 tbsp. milk, if needed.  Spoon icing into a squeeze bottle; Drizzle on tops of muffins.

          Original recipe credit goes to Southern Lady magazine.

                                                                                                             Thank you for reading,

                                                                                                                                  Marriah N.

 P.S. If you cannot have milk try using unsweetened almond milk, or unsweetened rice milk, in your baking, you cannot taste it and it really makes some recipes richer in flavor.