I am looking for the recipe for "Sailor Jack" muffins. Help!!
I don't know if this is what you are looking for as I've never heard of these before but here is the recipe. Funny thing about this freerecipiesbook site...it has a food news section below the recipe and it has the exact punctuation as your posting. Google found TFL too before it found the below recipe.
2 Cups Granulated Sugar2 Tablespoons Plus 2 1/4 Teaspoons Ground Cinnamon2 1/4 Teaspoons Salt1 1/2 Teaspoons Nutmeg1 Teaspoon Allspice1 Teaspoon Cloves2 1/2 Cups Water, Divided3/4 To 1 Cup Raisins2 1/2 Cups All-purpose Flour2 1/2 Cups Cake Flour1 Tablespoon Baking Soda1 1/2 Teaspoons Baking Powder1 2/3 Cups Vegetable Oil3 Tablespoons Honey
mix Together In A Large Saucepan, Sugar, Cinnamon, Salt Nutmeg, Allspice And Cloves. Add 2 Cups Of The Water And Raisins. Bring Mixture To A Slow Boil Over Low Heat. Remove From Heat And Let Stand Overnight. (in The Morning, It Will Look Like Thick Slime.)
the Second Day, Mix Together Flours, Baking Soda And Baking Powder. Add Oil, Remaining 1/2 Cup Water And Honey. Combine This Mixture And Mix Well.
grease Muffin Tins With Shortening And Dust With Flour. Fill Cups No More Than 3/4 Full With Batter. Bake In 375 Degree F Oven Until Muffins Test Done, 20 To 25 Minutes.
remove From Pans While Still Hot; Place On Cooling Rack. Dip Tops In Powdered Sugar And A Thin Glaze. Cool.
makes 2 1/2 Dozen Muffins.
notes: Don't Be Too Concerned About Over-mixing As With Regular Muffins. These Are More Like A Cake. It Takes Time To Stir The Two Mixtures Together To Get Out The Lumps.
Hi, Kandimama.....Think this is the recipe you are looking for.
SAILOR JACK MUFFINS
These muffins seem to be native to the Pacific Northwest where they can be found in Oregon’s bakeries. There you will find these moist raisin and spice muffins turned upside down and wearing a lemon glaze.
YIELD: One dozen muffins
RAISIN AND SPICE MIXTURE
1/2 cup (3-1/2 ounces) granulated sugar
1/2 cup (3-3/4 ounces) packed light or dark brown sugar
4 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon ground ginger
3/4 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1 cup (8 ounces) water
1/2 cup (3 ounces) raisins
2 tablespoons (1-1/2 ounces) molasses
1 cup (4 ounces) whole wheat flour
1/2 cup (1-5/8 ounces) oat flour
1/2 cup (1-3/4 ounces) old-fashioned rolled oats
1 teaspoon baking soda3/4 teaspoon baking powder
1/3 cup (2-3/8 ounces) vegetable oil
1 large egg
1/2 cup (2 ounces) confectioner’s sugar
2 teaspoons fresh lemon juice
1 teaspoon milk
1. Preheat the oven to 375'F.
2. Lightly grease a muffin tin or line with papers and coat the papers with nonstick spray.
RAISIN AND SPICE MIXTURE:
1. Place the ingredients in a medium sauce pan and cook, stirring occasionally, over medium heat, until the mixture comes to a boil.
2. Simmer for 5 minutes then remove from the heat and let cool, overnight if desired.
1. Whisk together the flours, oats, baking soda and baking powder in a medium mixing bowl.
2. Add the cooled raisin and spice mixture, oil and egg. Stir to combine. Do not beat as this will toughen the muffins.
3. Scoop the batter into the prepared muffin pan, filling each cup about 3/4 full.
4. Bake the muffins until a cake tester inserted into the center comes out clean, about 20 to 23 minutes.
5. Remove from the oven and allow the muffins to cool in the pan for about 15 minutes, then turn them out onto a rack to finish cooling.
GLAZE: Mix all the ingredients until smooth. Drizzle over the cooled muffins.