More Great Recipes: Bread | Muffin

Scented Raisin Muffins

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Member since 2007

Serves | Prep Time | Cook Time


225 g. Plain Flour (I use 70% OO Flour and 30% wheat starch)
1 tsp. (6 gr) Baking Yeast
120 g. Granulated White Sugar (Brown sugar is also ok, it adds more flavour)
1 tsp. Ground Cinnamon
1/2 tsp. Nutmeg
1 small bag (6 gr) Vanillin
1/2 cup Raisin
2 Whole Eggs
1/2 cup Milk
100 g Butter
1/2 tsp. Salt

Preheat oven at 180°C (356 F)

Leave raisin in mild water for 15 minutes

Stir butter with sugar until well blended (it should became a cream).

Add eggs, cinnamon and vanillin;

In another bowl mix flour and yeast, then add salt, nutmeg and the raisins, dried with a napkin.

Add the wet compound in the flour mix, mix briefly and then pour in milk. Stir until well blended.

Pour the batter in a non-stick greased muffin pan. It should fill 10-12 liner.

Bake for 20-25 minutes.

Leave muffins in the pan for 5 minutes baking, then take the muffins out of the pan and leave them cool over a wire rack.

Serve Cold.

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