RAISIN & BRAN MUFFINS – AS ILLUSTRATED ON BOX
- Adjust the oven rack to the middle position and preheat the oven to 190 °C.
- Decant the raisins into a colander and pour boiling water over. Leave to plump.
- Measure ¾ cup boiling water. Add the teabag and leave to draw 5 - 10 minutes.
- Remove the teabag.
- Beat the eggs and oil together for 30 seconds on high speed, until well blended.
- Beat in the yoghurt and hot milk alternatively, until well blended.
- Add the plumped raisins, the contents of the pack, and the tea.
- Stir by hand with a spatula ± 40 times, until uniformly blended. (Do not beat.)
- Spoon the mixture into a buttered muffin tin or paper muffin cups.
- Bake for about 35 - 40 minutes.
- Serve with butter.
VARIATION: DATE & NUT HEALTH MUFFINS
- Plump 75 g of chopped, dried dates with the raisins.
- Add ½ cup (125 ml) of chopped nuts (pecan or walnuts) to the muffin batter.
HOW TO MAKE YOUR OWN BAKING PAPER MUFFIN CUPS
- Shape squares of 13 cm x 13 cm baking paper over the bottom of a glass.
- Dispense dough with an ice cream scoop or tablespoon onto the baking paper.
- Lower the baking paper with the dough mixture into the hollows of the muffin tin.
- Bake until golden brown.
Only baking paper will work, because it is treated to be non-stick. Do not use brown paper or wax paper.
