It takes just a handful of ingredients to make these extra moist raisin muffins.
Whip up a batch of these mouthwatering recipes in just 30 minutes. The raisins add a burst of sweetness to each mouthful. Serve warm with a cuppa. This recipe uses caster sugar, but this could be easily swapped for brown sugar instead for an extra deeper flavour.
- 300g (10½ oz) self-raising flour
- 60ml (4tbsp) sunflower oil
- 100g (3½ oz) caster sugar
- 225ml (8fl oz) milk
- 2 large eggs
- 1tsp vanilla extract
- 100g (3½ oz) raisins or luxury mixed dried fruit (such as blueberries, cherries and cranberries)
- Icing sugar, for dusting
Preheat the oven to 180°C (350°F, gas mark 4).
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.
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.
Serve dusted with icing sugar.
Top tips for making raisin muffins
Don't want all your dried fruit to sink to the bottom of your muffin casing? Before adding them to the mixture, lightly dip the raisins in flour. This will help suspend them in the mixture and prevent them from sinking to the bottom during the baking process.