About this recipe:These delicious cakes are perfect for a quick dessert, served warm with some maple whipped cream. Simply sweeten whipped cream with maple syrup to taste, then serve a dollop with each muffin. Some freshly grated nutmeg over top is a nice finishing touch!
220g sultanas or raisins
150g caster sugar
110g butter, cubed
1 teaspoon vanilla extract
200g plain flour
2 teaspoons baking powder
1 teaspoon bicarbonate of soda
1 pinch salt
60g chopped walnuts
4 tablespoons maple syrup
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Method Prep:20min › Cook:15min › Ready in:35min
Place raisins, sugar, butter, eggs, milk and vanilla in a large heavy-bottomed saucepan. Cook over medium heat, stirring frequently until mixture is hot, slightly thickened, and just beginning to bubble, about 4 to 5 minutes. Cool slightly, uncovered, in the fridge.
Preheat oven to 190 C / Gas 5. Grease 12 muffin cups or line with paper cases.
Stir flour with baking powder, bicarb and salt in a large mixing bowl. Make a well in centre, and pour in warm raisin mixture; stir just until combined. Stir in nuts until evenly mixed. Spoon batter into prepared muffin cups.
Bake at 190 C / Gas 5 in centre of oven until golden and a cake tester inserted into centre of a muffin comes out clean, about 15 to 17 minutes. Remove from oven and immediately pour about 1 teaspoon maple syrup over each muffin. Cool muffins in cups for 10 minutes, then remove to a rack. Serve warm.