Ingredients Jump to Instructions ↓

  1. 1 cup sugar

  2. 1 cup chopped raisins

  3. 1 cup water

  4. 1/2 cup butter

  5. 1 teaspoon ground cinnamon

  6. 1/2 teaspoon ground cloves

  7. 2 cups all-purpose flour

  8. 1 teaspoon baking soda

  9. 1/2 teaspoon salt

  10. 1 cup chopped walnuts GLAZE:

  11. 1 cup confectioners' sugar

  12. 1/2 teaspoon vanilla extract

  13. 1 to 2 tablespoons milk

Instructions Jump to Ingredients ↑

  1. In a saucepan, combine the first six ingredients. Bring to a boil over medium heat, stirring occasionally. Remove from the heat; cool to room temperature. In a bowl, combine the flour, baking soda and salt. Add raisin mixture; mix well. Stir in walnuts. Fill greased or paper-line miniature muffin cups two-thirds full. Bake at 350° for 12-16 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. For glaze, combine the confectioners' sugar, vanilla and enough milk to achieve desired consistency. Drizzle over cooled muffins. Yield: about 4-1/2 dozen.


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