Breakfast Raisin Muffins
These breakfast muffins are so easy to make, packed with sweet raisins and are absolutely delicious too.
Ingredients
- 100 g Raisins
- 227 g Self-raising flour
- 1/2 tsp Salt
- 110 g Light brown sugar
- 15 g Granulated sugar
- 75 g Butter at room temperature
- 1 tsp Vanilla extract
- 180 ml Milk Your favorite, I used soya milk
Instructions
- First thing to do is pre-heat your oven to 200 degrees Celsius (400ºF).
- 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 spoon110 g Light brown sugar, 15 g Granulated sugar, 75 g Butter, 1 tsp Vanilla extract, 180 ml Milk
- Add your salt, then slowly add in the flour mixture into the muffin batter and mix well.1/2 tsp Salt, 227 g Self-raising flour
- 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.
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: 60gCalories: 185kcalCarbohydrates: 31gProtein: 3gFat: 6gSaturated Fat: 3gCholesterol: 13mgSodium: 154mgPotassium: 121mgFiber: 1gSugar: 11gVitamin A: 215IUVitamin C: 2mgCalcium: 35mgIron: 1mg
Tried this recipe?Let us know how it was!