You will need
1 slice white bread, to make ½ cup (125 ml) fresh breadcrumbs
¼ cup (60 ml) brown sugar
½ t (2.5 ml) ground cinnamon
¼ cup (25 g) peanuts or pecan nuts
2 T (30 ml) butter
1 x 700 g Ina Paarman’s Raisin & Bran Muffin Mix
2 extra large eggs, at room temperature
2 T (30 ml) melted butter
½ cup (125 ml) canola oil
1 cup (250 ml) plain full cream yoghurt
1 cup (250 ml) fresh full cream milk
½ cup (125 ml) praline mixture (recipe above)
Crumb the bread in a food processor. Add the sugar, cinnamon and peanuts and blend. (Don’t wash the processor bowl).
Brown the butter in a frying pan. Add the breadcrumb mixture and stir-fry for 2 minutes. Turn out on a side plate and leave to cool completely in the fridge.
When cool re-process the hard praline mixture to fine crumbs in the food processor.
Refrigerate in a small airtight container.
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 the oven rack to the middle position and preheat the oven to 190°C. Line 2 muffin pans with paper cups (see Ina’s tip) or grease muffin pans. Beat eggs, melted butter and oil for 1 minute on high speed until well blended. Add yoghurt and milk and beat for 1 minute on high speed.
Add contents of pack and drained plumped raisins and stir by hand with a wooden spoon ±40 times until uniformly blended. Fold in half of the praline mixture. Spoon mixture into paper cups or buttered muffin pan/s. An ice cream scoop does the job perfectly.
Sprinkle ± ½ t (2.5 ml) of remaining praline mixture over the top of each unbaked muffin. Bake for about 25 – 30 minutes.
Serve plain or with butter and honey.