Name: Spicy Sour Cream Raisin Muffins
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 12 serving(s)
Ingredients: 2 eggs; 1/2 cup sour cream; 1/2 cup milk; 2 tablespoons instant coffee granules; 3/4 cup raisins; 1 1/2 cups flour; 1/2 cup oats; 1/2 cup sugar; 2 teaspoons baking powder; 1/2 teaspoon ground cloves; 1/2 teaspoon cinnamon; 1/2 teaspoon allspice; 1 tablespoon oats

5

Recipe by Michelle Berteig

5

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Spicy Sour Cream Raisin Muffins created by BestTeenChef

I haven't tried this recipe yet but I hope to soon!

Ready In:: 35mins
Serves:
Units:

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ingredients

2 eggs
¹⁄₂ cup sour cream
¹⁄₂ cup milk
2 tablespoons instant coffee granules
³⁄₄ cup raisins
1 ¹⁄₂ cups flour
¹⁄₂ cup oats
¹⁄₂ cup sugar
2 teaspoons baking powder
¹⁄₂ teaspoon ground cloves
¹⁄₂ teaspoon cinnamon
¹⁄₂ teaspoon allspice
1 tablespoon oats

directions

Put eggs, sour cream, milk, and instant coffee in a bowl. Whisk until well blended. Stir in raisins. Let stand about 5 minutes while coffee dissolves. Stir to mix.
While coffee is dissolving, heat oven to 375 degrees F. and grease muffin cups or use paper liners.
Mix flour, oats, sugar, baking powder and spices in a large bowl. Add sour cream mixture and fold in just until dry ingredients are moistened.
Scoop batter info muffin cups. Sprinkle with the 1 T. oats. Bake 20-23 minutes, or until brown and springy to the touch in the center.

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RECIPE MADE WITH LOVE BY

@Michelle Berteig

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@Michelle Berteig

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"I haven't tried this recipe yet but I hope to soon!"

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review by Kate Fisher

4/24/2010

I have no doubt at all that this is a great recipe as written. I used fat free sour cream, egg beaters and fat free milk and the muffins came out kinda hockey puck-ish. However after I allowed them to cool they were fine, really good. A little on the chewy side but again that's because I pulled all the fat out. I will make again only with probably real eggs. Thank you!

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review by Pardeemom

1/27/2008

These were very good muffins. I halved the recipe to make 6 muffins. I followed it to a "T" except for I used 1/2 c. raisins (the halved recipe called for 3/8 c.) The coffee flavor comes through as does the allspice. This will get a recipe card and I'll make them again! Thanks!

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review by Vseward Chef-V

8/7/2007

This recipe deserves more than 5 stars, just for the heavenly scent while baking. They were moist and very flavorful. Loved the coffee flavor throughout. Similar to a coffee cake I make, but this was so much easier. Thanks for sharing, these were heavenly! Will definitely make them again as they were eaten up in one day. My family has a new muffin they will be requesting I'm sure. With all the oooo's and awwwwhs and the fact that they are healthy as well. Made for Recipe Swap #7 ~V

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review by LonghornMama

9/26/2006

Yummy! I used light sour cream and whole wheat pastry flour to make a healthy muffin a little healthier. They smell wonderful and taste great! Definitely a muffin, not a sweet cupcake. Would suggest checking at 15 minutes, 20 was a bit too long for mine. Thanks for sharing the recipe!

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photo by BestTeenChef

9/6/2006

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