Raisin Spice Muffins

    Raisin Spice Muffins

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    40min


    20 people made this

    Great raisin spice muffins. Wholemeal flour adds fibre without taking away any flavour. Try these for breakfast or a wholesome snack.

    Ingredients
    Serves: 12 

    • 125g butter, softened
    • 1/2 cup (125g) white sugar
    • 2 eggs
    • 1/2 cup (125ml) molasses
    • 1 cup (125g) wholemeal flour
    • 1 cup (125g) plain flour
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon ground ginger
    • 1/2 teaspoon bicarb soda
    • 2 tablespoons powdered milk
    • 1/2 cup (125ml) water
    • 1/2 cup raisins

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

    1. Preheat the oven to 180 degrees C. Line 12 muffin cups with paper liners or generously grease with cooking spray.
    2. In a large bowl cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each one. Stir in the molasses. Combine the wholemeal flour, plain flour, cinnamon, ginger, bicarb soda and powdered milk; stir into the molasses mixture alternately with the water. Mix just until blended. Fold in raisins. Spoon the batter into the prepared muffin cups.
    3. Bake for 20 to 25 minutes in the preheated oven, or until the top of the muffins spring back when lightly pressed. Cool for about 10 minutes in the pan before removing to cooling racks.
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    Reviews and Ratings
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    (24)

    Reviews in English (24)

    by
    19

    These are delicious! I had to make a substitution as I've never even seen dry buttermilk powder in my area. I used the standard vinegar and milk mixture in place of the powdered milk and water. My muffins were done in 23 minutes and were a hit! I will make these again.  -  31 May 2010  (Review from Allrecipes USA and Canada)

    by
    12

    I made three small changes. Instead of plain water, I used a half cup brewed unsweetened honey vanilla white chai and I added about a half teaspoon of dried lemon peel and a half teaspoon nutmeg. I did soak my raisins in the hot chai for about twenty minutes to plump them up. These took 20 minutes at 350* and wow, do they smell amazing! I will be making these again for sure, but when I do, I'll use my changes and either add double the raisins or add in a cup or so of Hershey's cinnamon chips. I'd add a little more liquid next time, too or bake a minute or two less. They were just a touch dry. The flavor? Amazing. Great recipe easily bendable for small personal changes. NOTE: I did use almost all organic ingredients. I think that helped the quality of the muffin immensely.  -  29 Nov 2010  (Review from Allrecipes USA and Canada)

    by
    10

    After reading reviews, I went ahead and doubled the spices and added 1/2 tsp of nutmeg. With those changes, these muffins had really good flavor. I love the healthy aspect of them, but the whole wheat flour gave them a feeling of dryness. I think next time I'll try adding a banana or some pumpkin. I did sub chocolate chips instead of raisins because my kids don't care for raisins. The chocolate was very good in these.  -  24 Oct 2010  (Review from Allrecipes USA and Canada)

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