GOLDEN RAISIN 
ROSEMARY MUFFINS
from MUFFINS by Elizabeth Alston
 (12 REGULAR OR 36 MINI MUFFINS)


 3/4 cup milk
 1/2 cup golden raisins 
(or subst. dried currants or dried cranberries --bj)
 1 teaspoon dried rosemary leaves
 1/4 cup (1/2 stick) butter or margarine
 1 1/2 cups all-purpose flour
 1/2 cup granulated sugar
 2 teaspoons baking powder
 1/4 teaspoon salt
 1 large egg

1. Simmer milk, raisins, and rosemary for 2 minutes in a small saucepan.
Remove from heat, add butter, and stir until melted. Let cool.
2. Heat oven to 350F.
3. Grease muffin tins or line with paper or foil baking cups.
4. Mix flour, sugar, baking powder and salt in large bowl.
5. Whisk egg into milk mixture.
6. Pour over dry ingredients and fold in with a rubber spatula just until
dry ingred. are moistened.
7. Scoop batter into muffin cups. 
8. Bake 20 minutes (12 to 15 for mini muffins), or until browned and
springy in the center. 
9. Turn out of pan and serve hot; or cool on rack.
 
==================
CHOCOLATE ORANGE 
MUFFINS
Barb Jernigan's adaptation of a recipe from MUFFINS by Elizabeth Alston
A burst of orange flavor! These freeze (and, more importantly, defrost)
marvelously - so a great make-ahead (or make to have on hand) treat. My
10-year-old loves 'em. Try using some of the tropical concentrates (or,
even, lime or lemonade) or substitute white chocolate chips for some or
all of the chocolate…
 (12 REGULAR OR 36 MINI MUFFINS)


 3/4 cup (bittersweet) chocolate chips
 1 cup granulated sugar
 1/2 cup (1 stick) butter or margarine
 2 large eggs
 1/2 cup plain yogurt or buttermilk
 1/2 cup frozen orange juice concentrate (or substitute any frozen
concentrate juice, the tropical blends, like starfruit, etc.  are
great!!!)
 1 teaspoon baking powder
 1/2 teaspoon baking soda
 2 cups all-purpose flour

1. Heat oven to 375F. 
2. Grease muffin tins or line with paper or foil baking cups.
3. In bowl of a food processor (or mixer), beat sugar & butter until pale
& fluffy. Add eggs one at a time.
4. Add yogurt, juice concentrate, baking powder & baking soda; mix very
well - batter will be quite liquid.
5. Add flour & chocolate; process just enough to blend in flour.
6. Scoop batter into muffin cups. 
7. Bake 15 to 25 minutes (10 to 15 for mini muffins), or until browned
and springy in the center. 
8. Turn out of pan and serve hot; or cool on rack.

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