Cocoa-raisin cake-muffins - cuffins - recipe (1978)

Cocoa-raisin cake-muffins ‘cuffins’ recipe (1978)

Cocoa-raisin cuffins

Cuffins are a great new way to please your family. These delicious single-serving cakes can be baked in any standard cupcake or muffin pan. Or you can be creative and bake them in the special Bundt pan offered below. They’re perfect for breakfast, snacks, in lunch boxes and for dessert.

Cocoa-raisin cake-muffins - cuffins - recipe (1978)

Recipe for Cocoa-raisin cuffins (cake muffins)

Ingredients

1/4 cup butter, melted
1/4 cup cocoa
3/4 cup apple sauce
1-1/4 cups flour
1 cup granulated sugar
3/4 tsp baking soda
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt
1 egg, slightly beaten
1/2 cup raisins

Instructions

Preheat oven to 375 degrees F.

In a large bowl, mix together flour, sugar, baking soda, cinnamon, nutmeg and salt. In another bowl, blend together butter and cocoa. Add applesauce and pour into flour mixture. Add egg, stirring just until moistened and blended.

Fold in raisins. Spoon batter into greased or Pam-sprayed medium-size muffin cups, filling each about half-full. Bake at 350 F oven for 20 minutes or until cake springs back when touched lightly with finger.

MORE
2 ways to make a Nesselrode pudding dessert with chestnuts (1896)

Send this to a friend