Raisin walnut muffins

    45 min

    These delicious muffins are egg free. Loads of plump raisins and butter ensure that the muffins are moist. The addition of walnuts, cinnamon, nutmeg and ground cloves makes them even better!

    5 people made this

    Makes: 12 muffins

    • 200ml water
    • 150g caster sugar
    • 50g brown sugar
    • 3/4 teaspoon vanilla extract
    • 150g raisins
    • 120g unsalted butter
    • 250g plain flour
    • 1 teaspoon bicarbonate of soda
    • 1/2 teaspoon salt
    • 1/2 teaspoon ground cinnamon
    • 1 pinch ground cloves
    • 1 pinch ground nutmeg
    • 100g chopped walnuts

    Prep:15min  ›  Cook:20min  ›  Extra time:10min cooling  ›  Ready in:45min 

    1. In a saucepan combine the water, caster sugar, brown sugar, vanilla extract, raisins and butter; bring to the boil over medium heat, stirring occasionally. When the mixture boils, remove from the heat and allow to come to room temperature.
    2. Preheat the oven to 170 C / Gas 3. Grease a 12 hole muffin tin or line with muffin paper cases.
    3. In a large bowl mix together flour, bicarbonate of soda, salt and spices. Pour in raisin mixture and carefully stir with a spatula. Fold in the chopped walnuts. Spoon the mixture into the paper cases about 2/3 full.
    4. Bake in preheated oven for 18 to 20 minutes, or until a skewer inserted in the centre of a muffin comes out clean. Remove from the oven and allow to cool before enjoying.

    Recently viewed

    Reviews & ratings
    Average global rating: