White Chocolate and Raisin Muffins

White Chocolate and Raisin Muffins


8 people made this

About this recipe: These dark, rich and moist muffins are not only high in fibre, they also tastes fab. Oats, shredded wheat and bran flakes make these muffins wholesome and delicious.

Chantal Pare

Makes: 12 muffins

  • 3 tablespoons unsweetened cocoa powder
  • 50g porridge oats
  • 250ml freshly brewed coffee
  • 4 tablespoons water
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground nutmeg
  • 2 tablespoons black treacle
  • 50g unsalted butter
  • 1 egg, beaten
  • 200g plain flour
  • 40g digestive biscuit crumbs
  • 2 shredded wheat cereal biscuits, crushed
  • 110g dark brown soft sugar
  • 4 tablespoons crushed bran flakes cereal
  • 3 tablespoons poppy seeds
  • 4 tablespoons milk
  • 2 tablespoons baking powder
  • 1 apple, peeled, cored and chopped
  • 110g golden raisins
  • 115g chopped white chocolate

Prep:30min  ›  Cook:40min  ›  Ready in:1hr10min 

  1. Preheat oven to 190 C / Gas 5. Line a 12 hole muffin tin with paper cases.
  2. In a medium saucepan over medium-low heat, mix cocoa powder, oats, coffee, water, cinnamon, allspice, nutmeg, treacle and butter. Cook and stir until evenly moist and thickened. Cool slightly and pour into a medium bowl.
  3. Beat the egg into the cocoa powder mixture. Mix in flour, digestive biscuit crumbs, crushed shredded wheat cereal, crushed bran flakes cereal and poppy seeds. Gradually beat in the milk, adding enough to form a smooth batter. Thoroughly beat in baking powder. Fold in apple, raisins and white chocolate. Scoop into the prepared muffin tin.
  4. Bake 30 minutes in the preheated oven or until a skewer inserted in the centre of a muffin comes out clean.

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