xiaoxl/recipe_data huggingface dataset:
Fresh Strawberry Crumble


Ingredients:
white sugar, flour, fresh strawberries, flour, brown sugar, butter, rolled oats

Directions:
Preheat oven to 375°.
In a large bowl, combine white sugar, 2 tablespoons flour, and strawberries.
Place strawberry mixture in a buttered 9x13 baking dish.
Combine the rest of the ingredients until crumbly. Scatter over strawberry mixture. Bake for 45 minutes. Serve warm with vanilla icecream or whipped cream.
Passed Down Fredericksburg  Fresh Peach Cobbler


Ingredients:
butter, sugar, flour, baking powder, salt, milk, brown sugar, pecans

Directions:
Melt butter until slightly brown Pour into an 8-by-12-inch baking dish., Mix sugar, flour, baking powder, salt, and milk., Pour into melted butter., Do not stir., Cover top of batter with peaches., Do not mix., Cover top of peaches with brown sugar., Bake at 350 degrees for 40 to 45 minutes or until golden brown.
Chocolate Raspberry Cheese Pie


Ingredients:
cream cheese, sweetened condensed milk, egg, lemon juice, vanilla extract, raspberries

Directions:
Heat oven to 350 degrees.
With mixer, beat cream cheese until fluffy.
Gradually beat in sweetened condensed milk until smooth.
Add egg, lemon juice, and vanilla extract and mix well.
Arrange raspberries on bottom of crust.
Slowly pour cheese mixture over fruit.
Bake 30 to 35 minutes or until center is almost set.
Cool.
Chocolate Glaze:  In small saucepan, over low heat, melt 2 (1 ounce] squares semisweet chocolate with 1/4 cup whipping cream.  Cook until thickened and smooth.  Remove from heat.  Top cheesecake with Chocolate Glaze; chill.  Garnish as desired.  Makes 1 pie.
Vegetarian Potato Soup


Ingredients:
butter, onions, salt, potatoes, fennel bulb, caraway seed, water, sharp cheddar cheese

Directions:
In a large dutch oven, melt the butter over medium-low heat.
Add the onions and 1 teaspoons salt.  Cook about 15-20 minutes, stirring occasionally, until the onions are very soft and lightly browned.
Add the potatoes, fennel, caraway seeds, and another 1/2 teaspoons salt.  Saute over medium heat about five minutes.
Add water and bring to a boil.  Reduce heat and simmer about 10 to 15 minutes, until the potatoes are tender.
Remove from heat and stir in cheddar cheese until melted.  Taste and adjust salt if needed.  Serve topped with minced fennel fronds.
Spicy Air Fryer Salmon
Category: seafood
By thedailygourmet

This air-fried salmon invokes a spicy yet sweet seasoning. The more seasoning you add to the salmon the spicier it will be, so I recommend starting with 2 teaspoons of seasoning per salmon fillet. You may use less salmon if desired. If you use the full amount you will need to cook in batches. You may have extra seasoning leftover, which can be stored in a jar and kept in a cool, dark place.

Ingredients:
2 tablespoons grill seasoning (such as Montreal Steak Seasoning)
1 tablespoon brown sugar
¾ teaspoon ground cumin
½ teaspoon ground coriander
¼ teaspoon cayenne pepper
2 pounds salmon fillets, skin on

Directions:
Preheat the air fryer to the fish setting of 330 degrees F (165 degrees C) for 2 minutes. Combine steak seasoning, brown sugar, cumin, coriander, and cayenne pepper in a small bowl. Sprinkle about 2 teaspoons of the seasoning mix (or more, if desired) on each salmon fillet. Place salmon in the air fryer basket in one layer. Working in batches if necessary, cook salmon in the air fryer until fish flakes easily with a fork, about 18 minutes. Transfer the cooked salmon onto a plate and keep warm in the oven preheated to the lowest setting. Repeat with remaining salmon fillets. Serve immediately.

Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
Yields: 6 servings

Calories: 230.3
Fat: 9.8 g
Saturated fat: 1.5 g
Carbohydrates: 3.5 g
Sugars: 2.2 g
Dietary fiber: 0.2 g
Protein: 30.2 g
Cholesterol: 83.9 mg
Sodium: 984.9 mg
Garden Vegetable Pistachio Potato Salad


Ingredients:
carrot, fresh corn kernels, broccoli floret, green onion, pistachios, yogurt, mayonnaise, dill weed, black pepper

Directions:
Cook whole potatoes in boiling water about 15 to 20 minutes, or until tender; drain.
Cool, then slice potatoes 1/4 inch thick.
Combine potatoes with peas, carrot, corn, broccoli, green onion and pistachios in large bowl.
Stir yogurt with mayonnaise, dill and pepper; combine with vegetables and toss gently.
Note: To thaw peas, pour hot water from cooking potatoes over peas in sieve.
Steamed Clams With Chorizo and Tomatoes


Ingredients:
extra virgin olive oil, chorizo sausage, salt, black pepper, garlic cloves, tomatoes, sherry wine vinegar, wine vinegar, clams, fresh basil

Directions:
In a dutch oven heat olive oil over medium heat.
fry chorizo, onion, garlic, salt and pepper stirring until onion are golden.
stir in tomatoes and vinegar.
cook over medium heat until tomatoes are tender (about 15 minutes].
add clams, cover and bring to a boil.
cook just until clams open wide (8 to 10 minutes].
discard any clams that do not open.
Remove from heat, stir in basil and serve.
served with crusty bread to sop up sauce.
Nigella Lawson  Clementine Cake


Ingredients:
clementines, eggs, granulated sugar, granulated sugar, baking powder

Directions:
Place whole, unpeeled clementines into a pot and cover with cold water.
Bring to a boil, lower heat to a simmer and let cook 2 hours (she doesn't say to add any additional water in her recipe, but I imagine you may need to add some if too much simmers away].
Drain, let cool, then cut each Clementine in half, remove seeds, and place in food processor- skins and all.
Chop the Clementines in the processor finely.
In a bowl, beat the eggs.
Add the sugar, almonds, and baking powder to the eggs, mixing well.
Add the chopped Clementines by hand and mix to combine.
Pour batter into a greased and parchment lined 8-inch springform pan.
Bake in a preheated 375 F oven for 40 minutes, then cover loosely with foil to prevent overbrowning and CONTINUE cooking about another 10 minutes or until a toothpick poked into the center comes out clean.
Let cool in the pan on a wire rack overnight.
VARIATION: You can substitute an equal weight of regular oranges or lemons for the Clementines; increase the sugar to 1 1/4 cups if you do so.
OPTIONAL GLAZE: If you wish, you may make a glaze from a little powdered sugar mixed with a bit of lemon juice and water and drizzle it over the top (see my recipe for Cinnamon Bun Icing for a good glaze].
Mexican Cornbread


Ingredients:
milk, eggs, yellow cornmeal, flour, baking powder, salt, onion, cheddar cheese

Directions:
Bake at 350°F for 30-45 minutes or until knife in center comes out clean. (oven temps vary].
I leave the cornbread in the skillet and cut into pieces, let cool about 5-10 minutes, then plate it up for serving. It's really good leftover too! Like that coffee commercial --  good to the last drop!
Apple Butterscotch Macadamia Pie


Ingredients:
eggs, light corn syrup, tart apples, butter, vanilla extract, salt, ground cinnamon

Directions:
PREHEAT oven to 375°F.
COMBINE eggs, corn syrup, apple, butter, vanilla extract, salt and cinnamon in large bowl; mix well.
Stir in nuts and morsels.
Pour into pie shell.
BAKE for 45 to 50 minutes or until edge is set but center still moves slightly.
Cool on wire rack for 2 hours.
Serve immediately or cover and refrigerate.
Shrimp and Snow Pea Stir Fry


Ingredients:
fresh ginger, low sodium soy sauce, seasoned rice vinegar, sugar, garlic, red bell pepper, red onion, snow peas, large shrimp, sesame seeds

Directions:
Heat oil in a large nonstick skillet over medium-high heat.
Combine ginger, soy sauce, vinegar, sugar, and garlic, stirring with a whisk.
Add bell pepper and onion to pan; stir-fry 2 minutes or until crisp-tender.
Add snow peas and shrimp; stir-fry 3 minutes or until shrimp are done. Add soy sauce mixture, and cook 1 minute. Sprinkle with sesame seeds.
Fresh Brisket of Beef With Delicious Gravy Juniors in Brooklyn!


Ingredients:
beef brisket, salt, white pepper, carrots, garlic cloves, unsalted butter, garlic cloves, all-purpose flour

Directions:
Preheat the oven to 350 degrees F.
Rub the brisket with the salt and pepper and place it, fat-side-up, in a roasting pan. Pour in enough water to come about two-thirds up the sides of the brisket. Sprinkle the carrots and garlic into the water around the roast.
Roast the brisket, without covering it, until it is browned and tender, about 3 hours, spooning the pan drippings frequently over the meat.
If necessary, add a little extra water during the cooking to keep the liquid at least halfway up the sides of the brisket. Transfer the brisket to a serving platter.
To make the delicious gravy: Skim off any fat from the drippings into large skillet. You need 3 tablespoons of fat; if necessary, just add a little butter to equal this amount.
Strain the drippings into a large heatproof measuring cup, reserving the vegetables for the gravy, if you wish.
Heat the fat in the skillet over medium-high heat. Add the garlic and cook until it begins to soften. Whisk in the flour and cook, stirring constantly, until the flour mixture bubbles all over, about 2 minutes.
Gradually pour in the straining drippings and continue cooking and whisking until the gravy thickens. Remove the gravy from the heat and stir in the reserved vegetables, if you wish.
To serve: Slice the brisket on the diagonal, about 1/2-inch thick. Serve it up hot with a generous helping of gravy ladled over the top. This goes great with mashed potatoes.
Vegan Blueberry Muffins


Ingredients:
flour, whole wheat flour, baking powder, baking soda, sugar, milk, ground flax seed, water, blueberries

Directions:
Mix 1 Tbsp ground flax seed with 3 Tbsp water. Set aside.
In one bowl combine all the dry ingredients and mix together.
In another bowl combine wet ingredients and stir around.
Add wet ingredients to dry ingredients together with 1 cup blueberries and mix until combined but not smooth. Do not over mix,  few lumps are absolutely fine.
Spoon mixture into greased muffin pan filling each tin 3/4 full. Bake 20 min in the oven preheated to 375°F.
Simple Shrimp Pad Thai
Category: world-cuisine
By PinkPetunias

The flavor and the heat build with each bite of this shrimp pad thai, so don't taste it right out of the pan and think it needs more heat because five bites later, you will be surprised at the heat.

Ingredients:
1 (8 ounce) package wide rice noodles
¼ cup ketchup
1 tablespoon dark sesame oil
1 tablespoon fish sauce
1 tablespoon soy sauce
½ teaspoon red pepper flakes
2 tablespoons canola oil
1 pound uncooked medium shrimp, peeled and deveined
2  eggs, beaten
1 bunch green onions, chopped
1 cup fresh bean sprouts
3 cloves garlic, minced
½ cup unsalted dry-roasted peanuts, chopped

Directions:
Bring a pot of water to a boil. Add noodles, remove from heat, and let soak until noodles are softened, about 15 minutes. Drain. Mix ketchup, sesame oil, fish sauce, soy sauce, and red pepper flakes together in a bowl. Set aside. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add shrimp; saute until firm and opaque, 3 to 5 minutes. Remove shrimp and add remaining oil to the skillet. Pour eggs into the skillet; cook and stir until lightly scrambled, about 5 minutes. Add green onions, bean sprouts, and garlic. Cook until fragrant, about 1 minute. Add the noodles, ketchup mixture, and cooked shrimp. Cook for 3 minutes more. Sprinkle with peanuts.

Prep time: 10 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 4 servings

Calories: 571.4
Fat: 23.5 g
Saturated fat: 3.4 g
Carbohydrates: 61 g
Sugars: 6.6 g
Dietary fiber: 4.3 g
Protein: 30.3 g
Cholesterol: 265.6 mg
Sodium: 1012.9 mg
Celery & Spinach Soup


Ingredients:
butter, onion, apple, head of celery, celery root, cider vinegar, broth, potato, salt, extra virgin olive oil, chives, green onion, extra virgin olive oil

Directions:
SOUP: Melt butter in a large pot; cook onion& apple until softened.
Add celery, celery root, vinegar& stock and bring to a boil.
Add potato& simmer for 40 minutes.
Stir in the spinach, simmer for a minute & puree in a blender.
Season to taste & set aside.
CROUTONS: Preheat oven to 400F.
Combine bread cubes & oil in a large bowl; mix well.
Place on a baking sheet & bake for approximately 6 minutes.
Remove from oven & set aside.
CHEESE: Mix all ingredients in a small bowl.
SERVE: Reheat soup & pour into dishes.
Add 5 croutons to each bowl - top with about 1 tbsp of goat cheese.
Rhubarb Pie With Vanilla, Strawberries and Lemon Balm


Ingredients:
all-purpose flour, whole wheat flour, baking powder, salt, vegetable shortening, rhubarb, sugar, cinnamon, lemon balm, vanilla, tapioca flour, raw sugar

Directions:
In a large bowl, combine the rhubarb with ¼ cup sugar, cinnamon and lemon balm. Cover and let stand 2-3 hours.
Drain the juice and set aside.
Heat the oven to 425°F.
Combine the flours, baking powder and salt in a bowl.
Cut in the shortening and tallow until the mixture resembles coarse meal.
Sprinkle in the water, a tablespoon at a time, stirring with a fork until blended.
Divide into two balls, one about <U+2154> of the mass, the other the remaining third.
Wrap the smaller ball in plastic and set aside.
Roll out the larger ball to about 11” in diameter and place in a 9” pie pan, pressing it into place.
Sprinkle bottom with raw sugar and place in the fridge.
Add the jam and vanilla to the rhubarb mixture.
Whisk together the remaining sugar and tapioca flour and fold through the rhubarb mixture until thoroughly incorporated.
Roll out the top crust and cut to make a pattern / lattice (if you want a solid top, you’ll need to multiply the crust recipe by 1.5].
Place the top crust over the rhubarb and place pie on a cookie sheet. Brush with egg wash or milk if desired.
Bake for 15 minutes, then reduce the heat to 350F bake 30 minutes longer.
Shredded Chicken & Spaghetti Casserole


Ingredients:
chicken thighs, chicken breasts, olive oil, butter, onions, garlic cloves, salt, pepper, whole tomatoes, bell pepper, parsley, tomato sauce, cheese, flour, spaghetti

Directions:
FIRST:
Thaw chicken.
Butter (or oil] a large glass baking dish.
Place chicken in dish.
Melt 1/3 cup butter (or substitute margarine or oil] and slather on chicken.
Dash salt and pepper on to taste.
Sprinkle uncooked garlic and onion over chicken to taste.
Bake on 425 for 20 minutes (while you’re cooking everything else].
WHILE THE CHICKEN COOKS:
In a large pot, start water boiling for spaghetti, add a dash of salt and oil (cover for faster boiling].
Add pasta and cook for 6 minutes, drain & rinse with cold water, set aside.
In a sauce pan (or skillet], sautee onions and garlic in oil until slightly browned.
Add cream of mushroom soup, stir.
Add tomatoes, bell pepper, parsley, and green peas.
Add tomato sauce, stir.
Cook for 2-3 minutes.
Add shredded Italian cheese, stir until melted.
Add flour, stir.
Cover, cook until thickened (4-6 minutes] stirring often.
ONCE CHICKEN IS DONE COOKING:
Bring chicken out of oven, set aside in separate dish to cool.
Set aside dish to cool (& while you’re cooking, clean the baking dish, re-butter/oil it and use it for your casserole].
Once chicken cools, tear it off the bone and shred it to the consistency of your liking.
Mix chicken, sauce, and spaghetti together in casserole dish.
Top with parmesan.
Bake on 425 for 45 minutes.
Cimanum Rolls With Frosting!


Ingredients:
butter, granulated sugar, cinnamon, powdered sugar, milk, vanilla

Directions:
On a lightly floured surface, roll dough out to a somewhat rectangle 10"x12".
Prepare a 12 muffin tin pan with cooking spray.
Spread dough with about 2 TBS of the melted butter, coat well.
Mix cinnamon and sugar, setting aside 2 TBS for use later.
Sprinkle mixture over dough liberally.
Begin with the longer side and roll like a jelly roll, tightly.
Cut into 12 pieces.
Place one spiral into the 12 cavity muffin pan.
Brush tops with remaining butter and sprinkle with cinnamon.
Cover and let rolls rise in the fridge overnight until they double. (I didn't do this part. I put them in the oven immediatly and they turned out great.].
Bake in a 350 degree oven for 15-20 minutes or until golden brown.
Turn out onto a rack to cool.
To frost, mix 1 1/2 cups powdered sugar with 2 TBS milk or cream and 1 tsp vanilla. Drizzle onto rolls.
Asian Marinated Pork Chops
Category: world-cuisine
By itsjustaphase

This is one of my favorite marinades to use for grilled pork chops.  I usually just throw ingredients as I see fit, so the measurements are estimates.  The roasted red chili paste can be found in the Asian section of your grocery store.

Ingredients:
1 cup soy sauce
½ cup brown sugar
2 cloves garlic, crushed
1 tablespoon ground ginger
1 tablespoon ground cumin
1 tablespoon roasted red chili paste
6 (1-inch thick) pork chops

Directions:
Place the soy sauce, brown sugar, garlic, ginger, cumin, and chili paste in a large, heavy plastic zipper bag. Smush the bag a few times with your fingers to mix all the ingredients thoroughly and dissolve the brown sugar; place the pork chops into the marinade, and seal the bag. Allow to marinate for 30 to 45 minutes. Preheat an outdoor grill for medium heat, and lightly oil the grate. Remove the pork chops from the marinade, and discard the marinade. Shake off excess marinade, and grill the pork chops until browned, the meat is no longer pink inside, and the chops show good grill marks, 5 to 7 minutes per side. An instant-read meat thermometer inserted into the thickest part of a chop should read at least 145 degrees F (63 degrees C).

Prep time: 10 mins
Cook time: 15 mins
Total time: 55 mins
Yields: 6 servings

Calories: 447.9
Fat: 12.6 g
Saturated fat: 4.3 g
Carbohydrates: 24.1 g
Sugars: 19.1 g
Dietary fiber: 0.6 g
Protein: 57.4 g
Cholesterol: 142.1 mg
Sodium: 2522.9 mg
Grilled Spicy Tuna Onigiri


Ingredients:
tuna, onion, nori, rice, salt, sugar water, water, sake

Directions:
Cook rice with a rice cooker. You'll need sticky rice.
When the rice is ready, add 1T of sesame oil and a pinch of salt to rice.
Mince onion and jalapeno.
Heat 1-2T canola oil in a frying pan.
Stir fry the minced onion and jalapeno. When the onion turns clear, add tuna and the sauce. Mix them together and continue to stir fry for 1-2 minutes.
Place half of the rice on your palm, press down to make it flat, just thick enough to hold the tuna. (like a burger patty].
Place the spicy tuna in the middle of the rice.
Cover it up with the rest of the rice.
Shape the rice into triangle or circle. Put a rectangular piece of dried seaweed on the bottom of the rice.
Heat 2T canola oil in a frying pan over medium heat. Place the rice and grill each side until they turn golden brown.
Aarsi’s Ultimate Strawberry and Rose Lassi


Ingredients:
strawberries, plain low-fat yogurt, rose water, 2% low-fat milk, granulated sugar

Directions:
Blend together the ice, strawberries, yogurt, milk, sugar and the rose water Blend everything to a smooth mixture.
Pour the prepared lassi into the glasses and garnish with rose petals.
Enjoy with your loved ones!
Parmesan Toasts


Ingredients:
parmesan cheese, mayonnaise, onion, garlic powder, salt, paprika

Directions:
Leave the sliced Italian bread on a baking sheet in a single layer for about an hour or so.
Mix the parmesan, mayo, onion and garlic powder.
Spread in a thin layer on bread.  Place on a foil lined baking sheet (I absolutely HATE clean-up] and bake in a 350 oven until brown and bubbly.
Serve Hot -- enjoy.
Herbed Cheese-Stuffed Mushrooms


Ingredients:
fresh large mushrooms, cream cheese, parmesan cheese, fresh parsley, fresh rosemary, fresh thyme, Worcestershire sauce, salt, pepper, ground nutmeg

Directions:
Remove stems from mushrooms, and discard stems or reserve for another use.
Combine softened cream cheese and next 8 ingredients in a small bowl.
Spoon or pipe cream cheese mixture evenly into mushroom caps, and place in a lightly greased 13x9-inch pan.
Bake mushrooms at 350* for 20 minutes.
Yield: about 1 1/2 dozen Enjoy!
Mom's Magic Lemon Meringue Pie


Ingredients:
sweetened condensed milk, lemon juice

Directions:
Blend milk, juice, and yolks until thick (5 minutes or so].
Pour into pie shell.
In clean bowl, beat egg whites with sugar to taste until thick (stiff peaks].
Cover pie with meringue.
Bake at 350 until meringue is browned slightly.
(5-10 minutes].
Chill and serve.
Red Cabbage - the Only Way to Cook It!


Ingredients:
red cabbage, red wine vinegar, water, cranberry jelly

Directions:
Place the sliced cabbage in a pan and add the red wine vinegar and water and bring to the boil.
Reduce heat after boil and leave to simmer with lid off for 10 minutes.
Add the cranberry jelly to the cabbage and simmer for another 20 minutes or until the liquid has reduced to coat the cabbage.
Serve (great with my sticky onion marmalade sausages and cheesy mashed potato bake!].
Pork Chop and Feta Skillet
Category: main-dish
By MBC

This is my favorite way to cook pork chops. Chops are seasoned with lemon juice, basil, parsley, and garlic, seared, and then topped with feta cheese. Delicious!

Ingredients:
1 teaspoon crushed dried rosemary
1 teaspoon dried basil
1 teaspoon minced garlic
1 pinch black pepper
2 tablespoons olive oil
4  pork chops
1 cup fresh lemon juice
½ cup crumbled feta cheese with basil and sun-dried tomatoes

Directions:
In a small bowl, stir together rosemary, basil, garlic, and pepper. Heat olive oil in a large skillet over medium heat. Dip pork chops in lemon juice, and sprinkle both sides with herb mixture. Place pork chops in skillet, and sear both sides, about 7 minutes per side. Reduce heat to low. Sprinkle feta on top of chops; cover skillet, and cook until cheese begins to melt, about 5 minutes.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 4 pork chops

Calories: 316.3
Fat: 21 g
Saturated fat: 7.5 g
Carbohydrates: 6.7 g
Sugars: 2.2 g
Dietary fiber: 0.5 g
Protein: 25.5 g
Cholesterol: 77.3 mg
Sodium: 244.4 mg
Amy's Lavender Lemonade
Category: drinks
By MORDANA

This is a fabulous summer drink! Lavender soothes and refreshes on a hot day, and the scent brings back fond summer memories.  I can't seem to make enough of it for my family.

Ingredients:
1 tray ice cubes
¼ cup dried lavender
2 cups boiling water
¾ cup white sugar
8  lemons
5 cups cold water, or as needed

Directions:
Place ice cubes into a 2 quart pitcher. Place the lavender into a bowl, and pour boiling water over it. Allow to steep for about 10 minutes, then strain out the lavender and discard. Mix the sugar into the hot lavender water, then pour into the pitcher with the ice. Squeeze the juice from the lemons into the pitcher, getting as much juice as you can. Top off the pitcher with cold water, and stir. Taste, and adjust lemon juice or sugar if desired. Pour into tall glasses, pull up a lawn chair and a good book, and relax!

Prep time: 15 mins
Total time: 15 mins
Yields: 6 servings

Calories: 126.9
Fat: 0.5 g
Saturated fat: 0.1 g
Carbohydrates: 40.7 g
Sugars: 25 g
Dietary fiber: 7 g
Protein: 1.8 g
Sodium: 9.3 mg
stuffing muffins


Ingredients:
dark raisins, golden raisin, nonfat milk, olive oil, walnut oil, tart green apple, walnuts, applesauce, onions, sugar, salt, black pepper, all-purpose flour, baking powder

Directions:
In a small bowl, cover the raisins with water and let sit 1 minute, then drain.
Allow raisins to stand for 30 minutes to absorb the moisture that remains on their skins.
Preheat the oven to 400 degrees.
Grease standard muffin tins, line them with cupcake papers or spray them with nonstick cooking spray.
In a medium bowl, whisk together the milk, oil, apple, applesauce, walnuts, herbs, onion, sugar, salt and pepper.
Combine the flour and baking powder and sift together.
Add the flour mixture and raisins to the milk mixture and stir with a fork until the batter is blended.
Spoon batter into prepared muffin tins, filling each cup almost full.
Bake for 25 to 30 minutes or until a toothpick inserted in the center of the muffin comes out clean.
Remove from the tins and transfer the muffins to a rack to cool slightly.
Serve warm.
Makes 12 muffins.