This delicious recipe is quick and easy when you are pressed for time. I bet you can’t eat just one of them!!
Preheat oven to 350 degrees F (175 degrees C). Grease one 12-cup muffin pan.
In a large bowl combine the flour, sugar, baking powder and salt. Cut in the 1/4 cup of the butter until the mixture resembles coarse crumbs. Make a well in the middle and pour in the milk. Mix until blended.
Turn dough out onto a floured surface and knead 8 to 10 times. Roll dough out into a rectangle 12 inches long and 1 inch thick, trim off any uneven edges.
Cream the 1/3 cup butter and the brown sugar, stir in the raisins and ground cinnamon. Drop small amounts into the greased muffin pan. Spread the remainder over evenly over the dough.
Starting at the short end roll the dough up (jelly roll style) and cut into 12 pieces. Place 1 each in the muffin pans.
Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes. Let sit in pans for 10 minutes then invert to remove. Glaze with a milk a confectioners' sugar mixture, if desired.
Per Serving: 256 calories; protein 3.1g; carbohydrates 41.1g; fat 9.4g; cholesterol 1.6mg; sodium 472.9mg.
The best flavour of the flour can make a real deal to your bread. Different makers do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard dough flours – especially if you’re making wholemeal dough , which not always rise as well as clear bread.
To make this in a dough , add all the menus to your breadmaker and follow the makers instructions.
A dough’s first rising can be done in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it night before , then finish it off the next day.