Wheatgerm and Treacle Muffins

    40 min

    These moist and delicious muffins are a perfect way to give you an energy boost in the morning.

    14 people made this

    Serves: 12 

    • 475g natural yoghurt
    • 1 egg, beaten
    • 5 tablespoons treacle
    • 145g raisins or sultanas
    • 60g wheatgerm
    • 80g porridge oats
    • 3 tablespoons butter, melted
    • 180g wholemeal flour
    • 1 1/4 teaspoons bicarbonate of soda
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon ground ginger
    • 1/4 teaspoon ground cloves
    • 1/2 teaspoon salt

    Prep:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Preheat oven to 180 C / Gas 4. Grease a 12 muffin hole tin or line with paper bun cases.
    2. Beat together the yogurt, egg, treacle, raisins, wheatgerm, oats and butter in a large bowl until evenly mixed. Sift the flour, bicarbonate of soda, cinnamon, ginger, cloves and salt on top of the treacle mixture. Fold the flour mixture into the treacle mixture. Pour mixture into muffin tray evenly, filling to the top.
    3. Bake in preheated oven until a skewer inserted into the middle of a muffin comes out clean, about 25 minutes.

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    Reviews & ratings
    Average global rating:

    Reviews in English (14)


    Easy to make. The combination of these great spices gives the muffins a unique taste compared to the typical muffin recipe. Family loved it.  -  04 May 2008  (Review from Allrecipes US | Canada)


    They are decent muffins. I would probably make them again. I would add a half cup of brown sugar or at least double the molassas and raisins. Instead of the yogurt, I used half sour cream and half evap milk. Also, I added 2t. vital gluten.  -  14 Sep 2007  (Review from Allrecipes US | Canada)


    I made these into mini muffins, and they went fast! I used currants instead of raisins to keep with the mini idea. I used baking powder instead of baking soda due to personal preference, and it worked out great. The spices and wholesome ingredients have given me another recipe to make again! Thanks!  -  08 Apr 2009  (Review from Allrecipes US | Canada)