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Raisin muffins

(55 ratings)

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Raisin muffins
Raisin muffins
  • Makes: 12

  • Cooking time:

  • Skill level: Easy peasy

  • Costs: Mid-price

These fruity muffins are perfect for packed lunches, picnics and parties. Kids will love making them, too

Ingredients

  • 300g (10 oz) self-raising flour
  • 60ml (4tbsp) sunflower oil
  • 100g (3 oz) caster sugar
  • 225ml (8fl oz) milk
  • 2 large eggs
  • 1tsp vanilla extract
  • 100g (3 oz) luxury mixed dried fruit (such as blueberries, cherries and cranberries)
  • Icing sugar, for dusting

These muffins contain enough dried fruit to count towards one portion of your 5-a-day.

Method

  1. Preheat the oven to 180C (350F, gas mark 4).
  2. Line 12 muffin tins with muffin cases. Mix the flour, oil and sugar together in a bowl. Then add the milk, eggs and vanilla extract and stir well.
  3. Add half the dried fruit and fill each muffin case three-quarters full with the mixture. Sprinkle with the remaining fruit and cook for 25 mins or until well risen and firm. Leave to cool on a wire rack.
  4. Serve dusted with icing sugar.

Your rating

Average rating

  • 4
(55 ratings)

Your comments

crazy Canuck

All well and good if you have an accurate scale, but with just measuring cups and spoons, it took a lot of conversions

Karen

Decided to make these this afternoon, I used dried sultanas (all I had in my cupboard). They are very moreish, the only down side I can find with these is that they stuck to the muffin cases.

Alison Osborne

Decided to bake these this afternoon using glace cherries and almond essence instead of raisins and vanilla essence. The muffins turned out brilliantly! -Very moist in the middle, plenty of fruit (I used 100g in the mixture and added extras on top along with almond flakes). I will definitely be baking these again, perhaps with a different fruit next time! Thoroughly reccomend to anyone of any cooking ability!

Josephine dervish

I bunged everything inot the bowl at once and it all stirred together with ease. Rather a dry result once baked. The fruit on top was beginning to burn when I checked them after 18 mins and the muffins were cooked through. I do have a fan assisted oven but I reduced the temp and time to allow for this. Tasty enough but I think next time I'd add a little butter to the recipe too as this gives a richer flavour and a moistness. They aren't hugely sweet but that's good for me. Overall, a reasonable basic recipe.

nicola

Really good base for experimentation. These were yummy, i substituted 3 oz of chopped apple, a few handfulls of blueberries and the grated zest of a lemon for the rasins and vanilla. perfect muffins, nice and fruty. mixed oil in with the milk and eggs. (also i used soya milk) about to try again with chocolate powder and choc chunks, will add a bit more liquid too.

Anna

The recipe turned out ok, but it would be better to mix the oil in with the milk, eggs and vanilla in a jug then add to the flour and sugar mix, as when I added the oil to the flour it clumped up into tight oily lumps which then took a lot of beating to get the batter smooth. Next time I would add a bit more sugar too as mine taste a bit like fluffy scones.

Cathy

Me too! and so does my family. Thank u.

amanda

i really like this recipe

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