White Chocolate and Raisin Muffins

    (8)
    1 hour 10 min

    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.


    8 people made this

    Ingredients
    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

    Method
    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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    Reviews & ratings
    Average global rating:
    (8)

    Reviews in English (6)

    by
    10

    I was initially excited because I had all the ingredients for these muffins, but the finished product was not a sucess at all. I followed it exactly, except omitted the poppy seeds. First, the instructions didn't mention when to add the brown sugar, even though it was in the ingredients list. I just put it in after adding the spices. I didn't think that 1/2 cup brown sugar alone made it sweet enough. I think some white sugar was needed. The bitter coffee was just too overpowering. We didn't like this at all. Even the sweetness of the fruit didn't help. I am very disappointed.  -  07 May 2003  (Review from Allrecipes US | Canada)

    by
    6

    I thought these muffins were pretty good. They were dense, heavy and tasty. Much like a "breakfast cookie." My family thought they weren't as good. Like the other reviewer said, subbing ingredients was very easy. I subbed straight bran for the graham crumbs and the cereal. I added the flour last because I wanted to mix the baking powder with it. I only needed half of the flour listed, or else I was afraid it would be dry. I did use the full amount of baking powder. They turned out very good. I don't know if I'd miss the white chocolate chips if I made them again, especially since they kind of contradict the rest of the fairly healthy ingredients. I might be inclined to try making them again using orange juice for the liquid, and chopped orange zest prunes in place of the chocolate chips.  -  05 Feb 2008  (Review from Allrecipes US | Canada)

    by
    6

    These have so many random ingredients that you can substitute pretty much anything for most of them. I actually followed the recipe fairly closely...changed the AP flour to half WW and half AP; used wheat germ and ground flax in place of the graham crumbs and left out the raisins. This doesn't make a very attractive muffin, but they do taste interesting enough.  -  22 Feb 2007  (Review from Allrecipes US | Canada)

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