Well I posted a couple of pictures on my Instagram feed yesterday and they caused quite a stir!
Just two photos of Almond and Raisin Muffins went viral- I put it down to the January blues and people loving the idea of being cosy at home baking and eating cake rather than my expert baking skills. Yes I’m so modest 😉
Anyway I promised to blog the recipe. Its actually two recipes combined as I didn’t have quite the right ingredients for either! I’ve never made muffins before- I’m more of a sweet cake kind of gal, don’t get me wrong these are a little sweet but no where near a cupcake level of sweetness
Almond & Raisin Muffins
- 8 oz plain flour (I used wholemeal to make it more “healthy”!)
- 2.5 oz sugar
- 2 teaspoons baking powder
- 0.5 teaspoon bicarbonate of soda
- 0.25 teaspoon salt
- 5 tablespoons sunflower oil
- 6fl oz rice milk
- 6 oz soy yoghurt (I used 6 oz rice milk as I had no yoghurt)
- 2 teaspoons almond extract
- 4 oz sliced almonds
- 4.5 oz raisins
Preheat your oven to 200C and prepare your muffin tin with liners. Soak your raisins in a bowl of hot water.
In a large mixing bowl sift together all the dry ingredients- not the almonds or raisins though!
Create a well in the centre and and the wet ingredients, mix with a wooden spoon until combined. Drain off the raisins and fold them into the mixture with half of the almonds.
Fill the liners about three quarters full, mine were a little more- probably as I hadn’t used yoghurt. Then sprinkle the remaining almonds onto the top of the muffins.
Bake on the middle shelf for 18-22 minutes and then leave in the tin for 5 minutes before placing on a cooling rack to cool fully.
This recipe is a mixture of “Cherry & Almond Muffins” and “Ginger-Raisin Bran Muffins” from Vegan with a Vengeance by Isa Chandra Moskowitz