Preparation:
1. Combine flour, sugar, cocoa, baking powder and salt in medium-size mixing bowl.
2. Add milk, oil and egg all at once to dry ingredients; stir until just moistened.
3. Fold in raisins and nuts.
4. Use half the batter to fill 7 paper muffin cups 1/2 full; place cups in microwave-proof cupcake or muffin pan.
5. Microwave on HIGH for about 2 to 2 1/2 minutes.
6. Repeat procedure with remaining batter.
7. Serve warm; spread with butter or cream cheese, as desired.
NOTE: The cooking time for this recipe is geared to 7 muffins. If you are making less at one time, cooking time should be shortened. |
