Tuesday, 17 March 2009
Serve these spicy raisin muffins warm with lightly sweetened WHIPPED BUTTER as an alternative to plain butter. It is so much nicer (and richer, of course). You may also use sultanas or dates as a substitute for the raisins.
Ingredients – makes 12 medium or 6 Texan Muffins
150g self raising flour
155g wholemeal self raising flour
½ tsp ground ginger
½ tsp mixed spice
115g soft brown sugar
2 eggs (I used XL eggs)
185ml milk – I warmed this for 30 secs in the microwave
125g unsalted butter – melted in the microwave and cooled
Icing sugar to dust
WHIPPED BUTTER to serve
Preheat oven to 210°C and brush muffin tin with melted butter.
Sift both flours and spices into a large bowl, returning any husk from the wholemeal flour back into the bowl. Stir in the sugar and raisins/sultanas/dates and make a well in the centre of the bowl.
Whisk the eggs and milk together and pour into the well, followed by the cooled butter. Using a metal spoon, stir until just combined. Do not over mix – the mixture should be lumpy.
Spoon the mixture into the muffin tin, filling each hole about ¾ full. Bake for 20 mins or until a skewer comes out clean when inserted into the centre of the muffins. Leave in the muffin tin for 5 minutes before lifting onto a wire rack to cool further.
Dust with icing sugar before serving (whilst still warm) and serve with WHIPPED BUTTER and tea/coffee.