You will need
5 T (75 ml) dry Ina Paarman’s Raisin & Bran Muffin Mix
1 T (15 ml) ground cinnamon
3 T (45 ml) butter
6 T (90 ml) brown sugar
½ cup (50 g) chopped pecan nuts
2 extra large eggs, at room temperature
½ cup (125 ml) canola oil
1 cup (250 ml) plain yoghurt
1 cup (250 ml) full cream milk
1 x 700 g Ina Paarman’s Raisin & Bran Muffin Mix (minus the 5 T [75 ml] used for the topping)
½ cup (125 ml) butter, at room temperature
1 T (15 ml) grated lemon rind
2 T (30ml) honey
Mix the 5 T (75 ml) Muffin Mix and cinnamon together. Rub the butter into the mixture until it forms coarse crumbs.Add the sugar and nuts and toss to mix. Use half of the streusel mixture to add to the muffin batter, and reserve the rest to sprinkle over the tops of the unbaked muffins before they go into the oven.
Remove the raisin bag from the foil packet and pour boiling water over the raisins to plump them up. Drain immediately and set aside to swell.
Adjust oven rack to middle position and preheat oven to 190°C. Line 2 muffin pans with baking paper squares (see back of box for step by step instructions). Beat the eggs and oil together for 1 minute on high speed until well blended. Add yoghurt and milk and beat for another minute on high speed.
Add the contents of muffin pack and the drained plumped raisins, and stir by hand with a spatula until uniformly blended – do not beat. Mix in half of the streusel topping. Spoon the muffin mixture into the lined muffin pans. An ice cream scoop does the job perfectly. Sprinkle the remaining streusel mixture over the top of each unbaked muffin. Bake for 25 – 30 minutes.
Serve plain with honey butter.
Soften the butter in a smallish mixing bowl. Cream in the lemon rind and honey. Place in the middle of a square of baking paper. Roll into a sausage shape, twist the paper ends to compress the butter. Refrigerate until needed. Cut into discs.