Ingredients
3 c. whole wheat flour
3/4 c. raisins
1 c. chopped walnuts
3 tsp. baking powder
1/4 c. oil
1/2 tsp. salt
Method
Sources
📖
RecipeNLG
dataset
📖
Gathered
web↗ link
Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
RecipeNLG
Gathered
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Standard 12-cup muffin tin for muffins, cupcakes, egg bites
Spring-loaded scoop — even muffins, cookies, meatballs every time
Gear-driven stovetop popper — movie-theater popcorn at home
Extrude ground meat into jerky strips for dehydrator
Press for crispy Indian snacks — murukku, chakli, sev, ribbon pakoda
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Standard 12-cup muffin tin for muffins, cupcakes, egg bites
Spring-loaded scoop — even muffins, cookies, meatballs every time
Gear-driven stovetop popper — movie-theater popcorn at home
Extrude ground meat into jerky strips for dehydrator
Press for crispy Indian snacks — murukku, chakli, sev, ribbon pakoda
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
You're reading one of recipes available free. Full library with Gastronome.
Soak raisins overnight in enough water to cover them. Next day, put flour in bowl, add baking powder, nuts, drained raisins, oil and salt. Stir and add only enough of the raisin water to make dough soft enough to drop from spoon into oiled muffin tins. Bake until done, about 25 minutes at 350°. Serves 10 to 12.