Wheat flour (Gluten), Sugar, Raisins (14 %), Wheat bran (11 %), Dextrose, Corn starch, Raising agent, Salt.

Wheat flour (Gluten), Sugar, Raisins (14 %), Wheat bran (11 %), Dextrose, Corn starch, Raising agent, Salt.
Dry Mix: Wheat, Gluten
Added Ingredients: Cow’s milk, Egg
INGREDIENTS YOU WILL NEED
EGGS: 3 extra large or jumbo eggs
OIL: ½ cup (125 ml) Canola or Sunflower oil
YOGHURT*: 1 cup (250 ml) plain yoghurt or buttermilk
MILK*: 1 cup (250 ml) hot full cream milk
*Kosher households can replace the yoghurt & milk with 2 cups coconut milk or apple juice.
PANS & EQUIPMENT YOU WILL NEED
OVEN :180°C
Adjust oven rack to middle position.
Bake for 30 – 35 min
RAISIN & BRAN MUFFINS ILLUSTRATED ON FRONT OF BOX
VARIATIONS
CHRISTMAS MUFFINS WITH CRANBERRIES
Hydrate raisins (in pack) and ½ cup (125 ml) dried cranberries in ½ cup (125 ml) sherry or orange juice. Mix muffins according to instructions using the full complement of yoghurt and milk. Fold in soaked mixture of raisins, cranberries and sherry. Drizzle cooled muffins with Glacé Icing, top with extra cranberries and dust with icing sugar.
GLACÉ ICING
1 x 250 g Ina Paarman’s Vanilla Icing Kit
2 – 3 T (30 – 45 ml) of boiling water and 2 t (10 ml) lemon juice
Mix the Vanilla Icing Mix with the boiling water and lemon juice.
Drizzle over muffins.
MICROWAVE INSTRUCTIONS:
Not recommended unless baked in a convection microwave.