Quick and easy to make, the crunch of the muffin tops with raisins. these really made me happy. I love a good muffin that gets a fabulous crispy edge and moist buttery sponge texture. These raisin muffins are flavoured for a sweet treat, but not super-sweet or loaded with sugar. I have used this recipe for many years, this time I have managed to make 9 muffins, twice to make 18 muffins. depends on the size muffin pan you use. No fail and the best muffins I have made, so far! They have a taste that really brings me back to my own childhood. Happy baking everyone!
Makes 9 muffins
• 2 large, 120g eggs
• 50g, 3 tbsp golden / white granulated or light demerare sugar, optional
• 120g, 12 tbsp sifted plain flour
• 1 tsp baking powder
• 1 tsp vanilla essence
• 60g fresh milk
• 60g melted butter
• a pinch of sea salt
• 120g mixed raisins
1) Beat egg and sugar until thick and fluffy. Add in sifted plain flour and baking powder. Add vanilla essence, milk and melted butter and a pinch of sea salt. whisk together until well combined. Add raisins into the batter and remaining sprinkle on top.
2) Spoon the muffin mixture into paper cases. Bake in oven preheated to 150/180°C for 20-25 minutes. Best made and eaten on the same day. It's always delicious when it's warm, this reminds me of super moist butter cake and extra sweetened raisins, that will warm you from the inside.
Recipe Source: JosephineRecipes.Co.Uk