Raisin Muffins with Molasses

    40 minutes

    These are great breakfast muffins. Raisins, molasses and cinnamon are just the thing to get you going in the morning!

    14 people made this

    Serves: 12 

    • 2 cups plain yoghurt
    • 1 egg, beaten
    • 1/3 cup (85ml) molasses
    • 1 cup (150g) raisins
    • 1/2 cup wheatgerm
    • 1 cup (150g) quick cooking oats
    • 3 tablespoons butter, melted
    • 1 1/2 cups (185g) wholemeal flour
    • 1 1/4 teaspoons bicarb soda
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon ground ginger
    • 1/4 teaspoon ground cloves
    • 1/2 teaspoon salt

    Preparation:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Preheat oven to 180 degrees C. Grease 12 muffin cups.
    2. Beat together the yoghurt, egg, molasses, raisins, wheat germ, oats and butter in a large bowl until evenly mixed. Sift the flour, bicarb soda, cinnamon, ginger, cloves and salt on top of the molasses mixture. Fold the flour mixture into the molasses until a batter has formed. Pour batter into muffin cups, filling to the top.
    3. Bake in preheated oven until a toothpick inserted into the middle of a muffin comes out clean, about 25 minutes.

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    Reviews and Ratings
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    Reviews in English (14)


    Easy to make. The combination of these great spices gives the muffins a unique taste compared to the typical muffin recipe. Family loved it.  -  04 May 2008  (Review from Allrecipes USA and Canada)


    They are decent muffins. I would probably make them again. I would add a half cup of brown sugar or at least double the molassas and raisins. Instead of the yogurt, I used half sour cream and half evap milk. Also, I added 2t. vital gluten.  -  14 Sep 2007  (Review from Allrecipes USA and Canada)


    I made these into mini muffins, and they went fast! I used currants instead of raisins to keep with the mini idea. I used baking powder instead of baking soda due to personal preference, and it worked out great. The spices and wholesome ingredients have given me another recipe to make again! Thanks!  -  08 Apr 2009  (Review from Allrecipes USA and Canada)