Scented Raisin Muffins
  • 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
  1. Preheat oven at 180°C (356 F)
  2. Leave raisin in mild water for 15 minutes
  3. Stir butter with sugar until well blended (it should became a cream).
  4. Add eggs, cinnamon and vanillin;
  5. In another bowl mix flour and yeast, then add salt, nutmeg and the raisins, dried with a napkin.
  6. Add the wet compound in the flour mix, mix briefly and then pour in milk. Stir until well blended.
  7. Pour the batter in a non-stick greased muffin pan. It should fill 10-12 liner.
  8. Bake for 20-25 minutes.
  9. 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.
  10. Serve Cold.
From a book that I recently bought.