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Thursday, 29 May 2014

Raisin muffins | 英式提子鬆餅 - Josephine's Recipes 104

These muffins are perfect treat for packed lunches, picnics and parties. 
I don't like my muffins overly sweet and these were perfect. 
So quick, so easy, so yummy and So moist on the inside, lovely crunch on the outside. 

Makes 6 Muffins

You will need ''A measuring cup''.


2 Eggs
100ml sugar
180ml cake flour
1 tsp baking powder
1 tsp vanilla extract
50ml corn oil
50g lurpak butter
150ml raisins
chocolate chips or blueberry if desired

1) In a Bowl, Add 2 eggs and 100ml sugar, beat until foamy and lighter.

2) Combine 180ml cake flour and 1 tsp baking powder into a measuring cup, 

Mix until well combined. 

3) Slowly add in sifted flour, electric mixer until smooth. 

Add 1 tsp vanilla extract, 50g butter and 50ml corn oil 
and continue beating until well blended and smooth again. 
Add raisins and stir well.

4) Place 6 Muffin Cases in a deep cupcake tin. Spoon the batter into the muffin cases. 

Sprinkle more raisins on top if desired then bang it on the work surface 
a few times to expel any air pockets.

5) Preheat oven to 180°C Fan Oven and Bake for 20 - 25 minutes 

or until skewer inserted in centre comes out clean. Serve warm with cup of tea. 

Helpful Tips:
Spatula can also be used instead of electric mixer. Use the same method, add chocolate chips or blueberry if desired . Then you will have chocolate chip muffins or blueberry muffins.

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