2 cups sifted flour
1 Tbsp baking powder
1 tsp salt
2⁄3 cup sugar
1⁄2 cup shortening (half butter or margarine)
1 tsp grated lemon peel
2 eggs, beaten
2⁄3 cup milk
1⁄2 cup chopped seedless raisins

RAISIN PEANUT FILLING Blend together 1⁄2 cup peanut butter, 2 tablespoons brown sugar, 1⁄4 cup chopped or whole raisins, and 1 tablespoon melted butter. If the mixture is too cold or stiff to swirl easily, heat over low heat or hot water for a few minutes.

Resift flour with baking powder, salt, and sugar. Add shortening and lemon peel. Cut in with a pastry blender until shortening is finely divided and mixed with dry ingredients. Add beaten eggs, milk, and raisins. Stir only until blended. Spoon into wellgreased large muffin cups (21⁄2 to 3 inches in diameter) or 5 oz. custard cups. Fill cups about two-thirds full. Drop a spoonful of raisin peanut filling on top of the batter and swirl through with a knife. Bake in the oven at 425 F for 20 to 25 minutes. Serve hot. Makes seven or eight coffee cakelets.

Recipe courtesy of Feb. 1970 Indiana Rural News (now Indiana Connection)