About this recipe:Moist, slightly spiced dark treacle muffiins. Once cooled, store them in an airtight container - they taste even better after a day or two.
110g butter, softened
100g caster sugar
120g wholemeal flour
125g plain flour
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger, or more to taste
1/2 teaspoon bicarbonate of soda
80g sultanas or raisins
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Method Prep:15min › Cook:25min › Ready in:40min
Preheat the oven to 180 C / Gas 4. Line a 12 muffin hole tray with paper cases, or generously grease and flour the tin.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each one. Stir in the treacle. Combine the wholemeal flour, plain flour, cinnamon, ginger, bicarbonate of soda and buttermilk; stir into the treacle mixture. Mix just until blended. Fold in raisins. Spoon the mixture into the prepared muffin tray.
Bake for 20 to 25 minutes, or until the top of the muffins spring back when lightly pressed. Cool for about 10 minutes in the tray before removing to a wire cooling rack.