Comforting wholemeal raisin muffin scones

    45 min

    Deliciously, slightly crunchy scone-like muffins with juicy dried fruit and good for you wholemeal flour. So comforting when eaten warm with Greek yoghurt or cream, a delectable full-filling snack by itself. These are not light and fluffy, but warming, comforting and satisfying. These muffins are about 225 calories each, depending on the type of oil used and any extra toppings.

    6 people made this

    Makes: 12 muffins

    • 1 egg
    • 125ml milk
    • 1 teaspoon vanilla extract
    • 60g carotino oil (see tip) or 75ml vegetable oil
    • 200g self-raising wholemeal flour
    • 100g caster sugar
    • 1 teaspoon ground allspice
    • 2 teaspoons ground cinnamon
    • 100g dried fruit (e.g. raisins)
    • 2 tablespoons toppings of your choice, see tip (optional)

    Prep:20min  ›  Cook:25min  ›  Ready in:45min 

    1. Preheat the oven to 180 C / Gas 4. Line a 12 hole muffin tin with paper cases.
    2. In a bowl, whisk the egg using a fork; add the milk, vanilla extract and oil until combined. Place to the side.
    3. Into another bowl, sift the flour if possible (many wholemeal flours cannot be fully sifted so don't worry) and sift the caster sugar, allspice and cinnamon. Mix the dry ingredients with a fork, or your hand.
    4. Soak the dried fruit in almost boiling water for a couple of minutes then drain. Sprinkle a little flour on the fruit and mix with your hands. Put the fruit in the dry mix.
    5. Pour the liquid mix into the dry mix. Fold together until just combined, don't over mix. Spoon into the prepared muffin cases. I use an ice-cream scoop (hey, it's easier!)
    6. Sprinkle with any toppings. I simply added a couple of raisins per case in the pictures but brown sugar gives it a crispier top. Desiccated coconut or sliced almonds would also be nice.
    7. Bake in the preheated oven for 20 to 25 minutes; cooking it for 25 gives it a firmer, more scone like texture. For a softer scone, cook for 20 minutes but make sure it's cooked and a skewer inserted into the centre comes out clean. Remove from the oven and let the muffin scones cool for up to 5 minutes before removing from the tray.
    8. They harden as they cool so eat warm/heat in the microwave for 10 seconds if you want them softer. I like firm scones so I love them cool. Enjoy!


    Carotino oil is a healthier oil used in baking/cooking and it gives these muffins a deep golden colour. Vegetable oil can also be used, but you should use 75ml oil (carotino requires less than standard oil).


    Instead of 200g self-raising wholemeal flour you can use 200g wholemeal plain flour with 2 teaspoons baking powder. Use half plain and half wholemeal if you want a slightly less dense muffin.


    For the toppings you can try flaked almonds, brown sugar, raisins etc.

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