This is my Raisin Breakfast Muffin recipe. These are my own invention and are a cross between muffins and scones, which I thought was pretty cool. They are quick and easy to make, perfect for on the go and also a great addition for back to school lunches. They aren’t sticky and don’t create lots of crumbs either, so they are perfect for office or school snacks. They also keep for 4-5 days too if they are stored in an airtight container, like I said perfect for lunch boxes. It would make a lovely addition to any breakfast or brunch you have with friends too.  

mixed berry compote porridge

What are raisins?

When I first posted this recipe on my social media, I was asked by a few people what raisins were and also what is the difference between raisins and sultanas were. Raisins and sultanas are both a type of grape that has been dried for around three weeks, raisins are normally dried by the sun . The grapes darken as they dry, which gives the raisins their dark brown/purple color. Raisins are produced in many regions of the world and can be eaten raw or used in cooking. Both raisin and sultanas are made from the same type of white grape. The difference between them both is the drying process. Like I said previously, raisins are normally sun-dried without using any additives or preservatives. The slow drying process helps to retain the grapes nutrients and makes it a healthier choice to sultanas.

Multi Functional Cake muffin cupcake stand

Sultanas are processed before they are dried, they are normally dipped into vegetable oil then into an acidic formulation, lastly they are dried. Because of the process used before drying the sultanas they can retain a little less nutrients compared to the raisins.

Are raisins good for you?

Raisins are packed with vitamins and minerals they also rich in fiber. This little dried fruit is naturally sweet, but for its size its quite high in sugar and calories. You should eat raisins in moderation. As an added bonus raisins are brilliant for aiding better digestion. So what better way to start your day than with a few raisins in your healthy breakfast muffins.

English Muffin breakfast ideas

When it comes to breakfast muffins and the variety of flavors and ingredients that you can add, skies the limit. Here is a small list of ideas to get you started.

Banana breakfast muffins

Blueberry breakfast muffin (simply swap out the raisins for fresh blueberries)

Chocolate chip muffins (not something you’d eat everyday but everyone needs a little chocolate in their life now and then.

Pumpkin muffins (I always wait until pumpkin season to make these, as fresh pumpkin has more flavor than caned)

Or you can go with a savory option and have an breakfast egg muffin.

raisin Muffins Breakfast recipe

Breakfast Raisin Muffins

Jennifer Katie
These breakfast muffins are so easy to make, packed with sweet raisins and are absolutely delicious too.
4.8 from 6 votes
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Breakfast, Dessert, Lunch, Snack
Cuisine American, British
Servings 12
Calories 185 kcal

Ingredients
  

Instructions
 

  • First thing to do is pre-heat your oven to 200 degrees Celsius (400ºF).
    Preheat oven 200 degrees Celsius or 400 degrees
  • Grab yourself a muffin tin and place a paper muffin cake case into each space.
  • In a large mixing bowl add in the butter, sugars, vanilla extract and milk. Then cream them together using a k attachment or wooden spoon
    110 g Light brown sugar, 15 g Granulated sugar, 75 g Butter, 1 tsp Vanilla extract, 180 mls milk
  • Add your salt, then slowly add in the flour mixture into the muffin batter and mix well.
    227 g Self-raising flour, 1/2 tsp salt
  • Now add in your raisins and give the batter one last good mix.
    100 g raisins
  • Divide the batter evenly between the paper cake cases
  • Pop the muffin tin into your preheated oven and bake for 18-20 minutes.
  • To test if they are cooked use a fork or skewer and poke into one of the muffin tops and if it comes out clean its cooked if it comes out with a bit of batter on pop them back into the oven for a couple more minutes.
  • Transfer muffins to a wire rack to cool completely.
    raisin Muffins Breakfast recipe

Notes

Tips and tricks
If you don’t have self-raising flour you can use plain flour (all purpose) with a 2 ½ teaspoons of baking powder.
Once the breakfast muffins have cooled completely you can store them in an air tight container for up to 4-5 days 

Nutrition

Serving: 60gSodium: 154mgCalcium: 35mgVitamin C: 2mgVitamin A: 215IUSugar: 11gFiber: 1gPotassium: 121mgCholesterol: 13mgCalories: 185kcalSaturated Fat: 3gFat: 6gProtein: 3gCarbohydrates: 31gIron: 1mg
Keyword Bakery, breakfast ideas, healthy snacks, lunchbox ideas, muffins, Quick & Easy, raisin muffin recipe
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2 thoughts on “Raisin Breakfast Muffins

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2 thoughts on “Raisin Breakfast Muffins

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That’s it you’re done, this is such an easy recipe to make. I hope you enjoy these breakfast muffins as much as my family and friends do. If your still looking for more breakfast ideas check out our delicious smoothie recipes. This mango and pineapple smoothie bowl is one of my favorites.

Stay tuned as I will be posting my new keto friendly slimming world breakfast muffin soon. Follow Love Food Feed on social media where you’ll see all our new recipes as they come out each week.