- 1 cup sugar
- 1 cup chopped raisins
- 1 cup water
- 1/2 cup butter or margarine
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chopped walnuts
- GLAZE:
- 1 cup confectioners' sugar
- 1/2 teaspoon vanilla extract
- 1 tablespoon milk
- In a saucepan, combine the first six ingredients. Bring to a boil over medium heat, stirring occasionally. Remove from the heat; cool to room temperature. In a bowl, combine the flour, baking soda and salt. Add raisin mixture; mix well. Stir in walnuts. Fill greased or paper-line miniature muffin cups two-thirds full. Bake at 350 degrees F for 12-16 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. For glaze, combine the confectioners' sugar, vanilla and enough milk to achieve desired consistency. Drizzle over cooled muffins.