- 1 egg
- 1-1/2 cups milk
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- 2 cups buttermilk baking mix
- 1 teaspoon cinnamon
- 1 cup Sun-Maid Natural Raisins or Sun-Maid Baking Raisins
oven to 425° F. GREASE
a 15x10x1-inch baking pan by rubbing the surface lightly with shortening or butter; set aside. CRACK
egg into large bowl.
Using a wire whisk or spoon, STIR
in milk, oil and vanilla.
With a spoon, STIR
in baking mix and cinnamon; mix until all dry ingredients are wet. (The batter can have small lumps which will disappear during baking.) STIR
in Sun-Maid Baking Raisins. POUR
batter into greased pan and spread evenly with metal spatula. PLACE
pan in center of oven and bake for 10 to 15 minutes or until edges are lightly browned. Use potholders and carefully remove pan from oven; set on a heat proof surface like a cutting board. CUT
into squares, and remove with metal spatula; serve warm.
Makes 6 to 8 servings.