Cinnamon-and-Raisin Muffins

Hello friends!  Goodness it feels good to be back and writing.  I decided to take the summer off from blogging to spend some much needed quality time with my family.  But now with my oldest back in school and only one little guy at home with me now, I have been so antsy to get back in the swing of things.  Breaks sure can be nice, gives the perfect recharge to the soul!  And now I have a head FULL of recipes I cant wait to share with you all! 

When Jackson gets home from school he is absolutely famished. A full day of school is hard work!! Baking gives me wonderful quality time with Little O and I love having special treats at home for when Jackson gets off the school bus.  He is going to be thrilled to see one waiting for him on the kitchen table this afternoon!!

Cinnamon-and-Raisin Muffins
recipe slightly adapted from 1001 Muffins by Gregg R. Gillespie

makes 10 muffins

1 1/2 cups All-Purpose flour
2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1/2 cup raisins
1/4 teaspoon salt
1/2 cup packed brown sugar
1 large egg
1/4 cup butter, melted
1/2 cup milk

Position the rack in the center of the oven and preheat to 375 degrees F.  Lightly grease or line with paper baking cups ten 2 3/4-inch muffin cups.

In a large bowl, blend together the flour, baking powder, cinnamon, raisins, and salt.  In a medium bowl, beat the sugar, egg, butter, and milk until smooth.  Combine the two mixtures, blending until the dry ingredients are just moistened. 

Spoon the batter into the prepared muffin cups, filling each about three-quarters full.  Bake for 15-20 minutes, or until a cake tester or wooden toothpick inserted into the center of a muffin comes out clean.  Cool in the pan on a wire rack for 5-7 minutes.  Serve warm, or invert onto the rack to cool completely. 

Delicious slathered with butter and a bit of jam!

My taste tester approves!  Owen gobbled his muffin up in no time and kept telling me how yummy they were.  Big hit!  He's pretty stinking cute too, huh?  :)

Cinnamon Raisin Bread (Bread Machine)

Bread Machines are so perfect for those "I am in the mood for Cinnamon Raisin Bread moods" but you have loads of laundry to do, kids to play with, bed linens changed and a million and one other items on your To-Do List making it impossible to devote the time to baking.  Very much like a crock pots, you add the ingredients, turn it on and walk away!  3 hours later you have homemade bread!  I love mine and use it all the time- I am all about making my life easier from time to time!  If you don't have one, you can usually find them at garage sales and Salvation Army's for cheap.  Or you can do like I did and ask around and see if anyone has one sitting around unused taking up space they want to free up!  (They have no idea what they are missing out on!!) Here is a terrific recipe for Cinnamon Raisin Bread.  It doesn't have a "swirl" of cinnamon, but instead the cinnamon is infused throughout the entire loaf.  It is yummy and makes the house smell amazing.

Cinnamon Raisin Bread (Bread Machine)  
1 egg + water to equal 1 1/4 cups
2 Tablespoons powdered milk
1 1/4 teaspoon salt
2 Tablespoons brown sugar
2 Tablespoons butter
3 2/3 Cups All Purpose white flour
1 teaspoon cinnamon
1 1/4 teaspoons yeast

add ingredients:
1/2 cup Raisins (although I added 1 cup!  I like a lot of raisins in mine!)

1. Measure first 8 ingredients in the order listed into Baking Pan
2. Insert Baking Pan into oven chamber, twist to secure and close lid
3. Select: Sweet Bread Setting
4. Select "Regular" or "Dark" crust (I always choose the "regular" crust, I find the "dark" way too dark for my taste)
5. Press Start- there will be a 15 minute preheat delay before mixing begins
6. Add raisins when the "Add Ingredient" signal beeps
7. Using oven mits, remove bread when completion beep sounds.
8. Cool on a wire rack before slicing

Baking time: 3:50 hours and Makes a 2.0 lb loaf