Prep 10 mins
Cook 25 mins
Yummy and a nice change of pace. Perfect for a light snack or portable breakfast.
- 1⁄4 cup raisins
- 1⁄4 cup rum (to soak raisins) or 1⁄4 cup water, hot (to soak raisins)
- 1 cup Bisquick or 1 cup krusteaz baking mix
- 1 cup oatmeal (or combination) or 1 cup flour (or combination) or 1 cup whole wheat flour (or combination)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 1⁄2 teaspoons cinnamon
- 1⁄2 teaspoon clove
- 3⁄4 teaspoon salt
- 1⁄4 cup vegetable oil
- 1⁄2 cup milk
- 1⁄3 cup honey or 1⁄3 cup light Karo syrup
- 2 cups papayas or 2 cups mangoes, chopped
- 1⁄2 cup nuts, chopped
- Preheat oven to 350°F.
- Lightly grease or spray muffin cups or line with papers.
- Set raisins in a bowl of hot rum to soak.
- In a large bowl, mix dry ingredients.
- Make a well, and add oil, milk, and honey.
- Mix just until combined and moistened (Do Not overmix).
- Stir in fruit, nuts, and raisins (drain raisins before adding).
- Drop the batter into muffin tins.
- Bake for 25-30 minutes, testing with toothpick to see if they're done.
How can one go wrong when a recipe calls for raisins right up front! [Well, as a matter of fact, one can, but that's another story!] Anyway, I did this recipe up with chopped mango & almost 3/4 cup of chopped nuts. The resulting, very nice tasting [though unusual], nuffins didn't last 24 hours in this house! Thanks for the great recipe!
Yummy. I used honey wheat baking mix and 1 cup oatmeal with 1/2 papaya and 1/2 mango. I also used honey and pecans. Mine rose nicely and turned out soft and almost pancake like in texture. They were just sweet enough for us. We liked them best straight out of the oven. Thanks for posting.
...or Fuyu persimmon. This recipe seemed open to choice for some ingredients. So I used up the last of my Fuyu's. I also used 1 cup whole wheat flour with 1/3 cup quick oats. I added 1/2 tsp ground cloves & 1/4 tsp ground nutmeg to compliment the fuyus. I used buttermilk instead of milk. I used honey and golden raisins and pecans. I thought they would rise much more than they did so filled extra muffin tins about 24, 3/4 full. They didn't rise much. They turned out soft and slightly chewy. They aren't very sweet. Much better after sitting for a day. Thanks for the recipe to play with.