Spicy raisin muffins recipe
Spicy Raisin Muffins recipeThis article was published by: Matthew
⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and may not represent the (final) appearance of a dish.
♼ Recipe origin is unknown.
|250 g||plain flour|
|1 tbsp||baking powder|
|1 tsp||vanilla extract|
|125 g||unsalted butter, softened|
|1 tsp||ground cinnamon|
|¼ tsp||ground ginger|
|1 pinch(es)||fresh grated nutmeg|
InstructionsPreheat oven to Gas Mark 6, 200°C, 400°F. Lightly grease the base of a 12-hole, or 2, 6-hole muffin tins with oil. Alternatively, use muffin cases and do not grease.
Sieve flour, baking powder, salt and spices into a bowl.
Beat the eggs in a bowl with the milk, add sugar, raisins and vanilla and stir to mix. Add a little of the melted butter to the egg mix and stir it in. Repeat with similar amounts of butter until all has been added and is well incorporated, 3-4 additions in total.
Add the wet ingredients to the dry and quickly mix together. If there is any accumulation of dry flour on the spoon or the sides of the bowl or within the mixture, scrape down or break up with a spatula and quickly mix in.
Divide mixture evenly between the pans and do not fill above about three-quarters full. Bake for 20 minutes or until lightly browned on top and they feel springy when lightly pressed with a finger.
Allow to cool in pan and remove when cold. Do not attempt to remove when warm as they are then too fragile.
Any that remain uneaten, may be frozen, thawed and slightly rewarmed to serve.
ca. 15 min
ca. 2 hrs
Grade of difficulty:
Calories per portion:
Reference: Spicy raisin muffins recipe
Recipe type: xarchivex
Find more recipes on thesmartcookiecook.com or see our latest posts.
(Visited 28 times, 1 visits today)