Large Raisin Muffins

This recipe was created by Joan in California:

• Mix bread as directed on bag
• Add: 1/2 cup chopped raisins, 1 heaping tablespoon Cinnamon, 3 tablespoons brown sugar
• Heat oven 375.
• Grease 9 of the 3 1/2" muffin tins (these are the large muffin tins).
• Don't forget to fill empty muffin cups with water (just half full will do).
• Bake 25 minutes.

When cool frost with buttercream frosting and roll tops in finely chopped nuts

Buttercream Frosting:

• 2 cups Powdered Sugar
• 1/4 cup Butter or GF Margarine
• 2 tablespoon Milk
• 1 tsp vanilla

Beat well with mixer or just a fork until well blended.

Frost each muffin with frosting then roll in nuts. Roll each muffin as you frost just to be sure frosting does start to set. This will take all the frosting. I don't like to skimp on frosting.

These are so yummy!