Raisin muffins
During public holidays, I tend to bake something for breakfast because it is the time when we are not really that busy or in a hurry to finish. I never like eating in a rush so to me, putting an effort to bake something fresh for breakfast is useless if I can’t enjoy eating it leisurely. So one public holiday (I can’t remember exactly when it was), I thought that I can make use of the bag of raisins tucked inside our kitchen cupboard before it gets bad. Raisins are one of my kitchen staples since I can add a few handful of these to make bread for a snack – but there are times I forget about it. So while it is still fresh in my memory that they exists, I decided to make some raisin muffins! At first, I was actually contemplating to make some raisin loaf but decided against it at the last minute. I thought that muffins are easier to eat (no knives required to split) and easier to store! And if your fridge is always filled with food (similar to ours), this will make a lot of difference!
For this recipe, I decided to make two versions. One was made with a baby-friendly version (6 muffins without sugar) and half the batter for adults (with sugar). So if you are planning to only make this for adults only, I will suggest doubling the quantity of the sugar. Or, if you are also conscious of your sugar intake like me, you can keep the sugar quantity as is and add some drizzling of honey when you eat it. Believe me, the muffin will taste divine not to mention will keep the bread moist and soft!
Recipe (makes 16 BIG muffins):
2 cups self-raising flour
2 eggs
1 tsp vanilla extract
1 tsp cinnamon powder
3/4 cup milk
25 g butter, melted
¼ cup raisins
¾ cup sugar
Steps:
Preheat oven to 175C
In a bowl, mix all the dry ingredients together. Set aside.
In a separate bowl, add the eggs, vanilla extract, and milk. Mix them thoroughly and carefully add in the bowl where the dry mixture is. Pour the dry ingredients in about 1/4 cup at a time and stir. Mix to create the batter and check that the consistency is similar to thick honey. (Note: If the mixture is too runny, add ¼ cup of flour and mix. Keep adding until it reaches the desired consistency. If too thick, add ¼ cup milk and keep adding until it reaches the desired consistency)
Get your muffin tray pan and grease it using the melted butter. Once the mold is greased, pour in the leftover butter in the batter. Mix to combine.
If making a baby-friendly version, get your baby-muffin mold and pour in the unsweetened batter in your baby muffin molds.
Once you are done getting enough batter for the baby-friendly muffins, this is the time to add the sugar. Mix thoroughly.
Get your adult version muffin molds. Pour in equal portions between muffin molds and bake for 20-25 minutes or until golden brown.
What is the Main Cause of a Heart Attack? What is its Solution? A heart attack is the blockage of… Read More
In the vast economic arena, one term that often takes center stage, inciting extensive debates and discussions, is the "debt… Read More
De-Dollarization: The Changing Face of Global Finance The financial landscape is in a state of flux, with an intriguing economic… Read More
The curtains closed on a dramatic Bundesliga season with Bayern Munich standing tall once again, clinching their 11th straight title.… Read More
The Unfolding Story of Celine Dion's Health In recent news that has left fans across the globe stunned, iconic singer… Read More
As the echoes of the recent NBA season start to fade, the attention of enthusiasts is firmly glued to one… Read More
View Comments
thank you for sharing this recipe. muffins are fun and easy to make too. makes for a great breakfast.
Oh definitely! It is kind of easy to make but in the morning - every minute counts so I just do these during holidays when nobody is in a hurry to leave for work :)
These sound very delicious! I am not one for overly sweet muffins - especially the ones with chocolate chips in them. But I love raisins and cinnamon!
Oh I know what you mean about overly sweet muffins! That's why I prefer to do these at home not to mention it is really expensive if you think about it!
I love your recipe. I will sure tell my wife about it and try to have her whip up some of these for Sunday brunch. Thank you for sharing.
Oh thanks :) I hope you'll like it and let me know how you get on :)
Seems a good recipe. When you suggest something to add to make it thin or thick it reminds me of our first attempt to make chapatis. We were just married. We had planned on six chapatis but with this method landed up doing 20 :grin:
HAHAHAHA Oh gosh I know what you mean, LOL! The thing with these muffins is that I knew how it should look by heart so there are times I don't use the measuring cup anymore. Not to mention there are times when 2 cups of flour can be too runny for some - I don't know why!
@cessy08 These look really good. I like making mini muffins for my children and will make them in all sorts of flavors. I even make corn bread in the mini muffin pan and they love it. Something about tiny muffins make them taste better.
@cessy08/
i love muffins, I do bake them when my old oven could fit in the muffin tray.
However when it broke down, I had to buy a new oven but the muffin tray couldn't fit in.
I sure missed making muffins.
Will bookmark this post and share with my niece who had just delivered her baby.
I am sure she will be needing this for her baby when he grows up.
Thanks for sharing
Nice recipe , I am hungry now.I am going to prepare this and would ask permission from you to copy the procedure, okay? Thanks in advance.It seem so yummy and tasty. My family would surely like this much.
Oh definitely! I hope you end up with yummy muffins, too! Let me know how it went for you. For leftovers, I just place it inside the fridge (or freezer) and just warm it up in the microwave when it's time to eat. :)