| 1 pkg active dry yeast | 1 cup sour cream |
| 1/4 cup hottest tap water | 1 egg |
| 2 1/3 cup flour | 1/2 cup raisins |
| 1/3 cup sugar | 1/4 cup diced citron |
| 1 tsp. salt | 1 tsp cinnamon |
| 1/4 tsp. soda | quick white icing |
| In large mixer bowl, dissolve yeast in hot water. Add 1 1/3 cups flour, sugar, salt, soda, sour cream and egg. Blend 1/2 minute on medium speed, scraping bowl constantly. Beat 2 minutes on high speed, stir in remaining flour, raisins, citron and cinnamon thoroughly. Divide evenly among 12 greased muffin tins. Let rise 50 minutes. {Dough will rise slightly, but will not double.} Bake 30 minutes at 350 degrees. Frost crosses on tops with icing. Serve warm. |
| Quick Icing: 1 cup icing sugar, 1 tbs. water, or milk, 1/2 tsp vanilla. |