This is one of my favorite muffin recipes, and it’s more than just a cupcake without frosting!
Growing up, there were very few instant cake mixes available in the store, but there was one that my mom used to buy that was so good. A little while ago, I found a recipe that came close and with a few adjustments I was able to recreate the flavor I remember. Even better, this is a recipe that my whole family loves (though my son insists that I make his without raisins). Enjoy!
Ingredients
- 4 cups whole wheat pastry flour
- 1 cup canola oil
- 1/2 tsp cloves
- 1 tsp cinnamon
- 1 tbsp baking soda
- 1 tbsp water
- 1/2 cup orange juice
- 1/2 cup mineral water
- 1 heaping tbsp of orange zest (about 1 1/2 oranges)
- 1 cup + 1 tbsp sugar
- 1/4 cup raisins
- powdered sugar
Method
Preheat oven to 350°F.
Sift flour and spices. Mix baking soda and water, add to juice, mineral water, and orange zest, and mix again. Mix oil and sugar together.
Mix everything from the steps above and add raisins.
Spray muffin tins with a cooking spray or use liners and fill evenly with batter. My preferred method is to use the muffin molds
Bake for 18-22 minutes, until a toothpick comes out clean. Let cool for about 30 minutes. Dust with powdered sugar.
Приятного аппетита! (Priyatnova appetita! Russian for ‘Bon Appetit!’)
I am a follower of Christ, wife of a pastor, mother of a strong-willed little boy, and native of Russia. In addition to cooking and baking, I enjoy drinking coffee and relaxing on the beach.
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