Ina Paarman's Raisin & Bran Muffin Mix 700g

Wheat Flour (Gluten), Sugar, Raisins (14%), Wheat Bran (11%), Dextrose, Corn Starch, Raising Agent, Salt

Egg
Dairy
Wheat
Gluten

Eggs: 3 x Extra Large or Jumbo Eggs
Oil: ½ Cup (125 ml) Canola or Sunflower Oil
Yoghurt: 1 Cup (250 ml) Plain Yoghurt or Buttermilk
Milk: 1 Cup (250 ml) Full Cream Milk, Hot
(Kosher households can replace the yoghurt and milk with 2 cups coconut milk or apple juice.)

12-Cup Muffin Pan (7 cm x 3 cm), Well Buttered
Electric Beater
Spatula

(Oven Rack in Middle Position)
30 - 35 Minutes at 180°C

RAISIN & BRAN MUFFINS – AS ILLUSTRATED ON BOX

Adjust oven rack to middle position. Preheat oven to 180°C. Butter muffin pans or make your own baking paper muffin cups.
Remove the raisin bag from the foil bag and pour boiling water over the raisins to plump them up. Drain immediately and set aside to swell.
Beat eggs and oil together for 30 seconds on high speed, until well-blended. Add yoghurt and milk, and beat until well-blended. Add contents of pack and drained, plumped raisins, and stir by hand with a spatula ± 40 times, until uniformly blended. (Do not beat.)
Spoon mixture into buttered muffin pan/s or paper muffin cups.
Bake for about 35 minutes. Serve with butter and honey, jam or cheese.
VARIATIONS

CHRISTMAS MUFFINS WITH CRANBERRIES

Hydrate raisins (in pack) and ½ cup (125 ml) dried cranberries in ½ cup (125 ml) sherry or orange juice. Mix muffins according to instructions, using the full complement of yoghurt and milk. Fold in soaked mixture of raisins, cranberries and sherry. Drizzle cooled muffins with Glacé Icing, top with extra cranberries, and dust with icing sugar.


GLACÉ ICING

1 x 250 g Ina Paarman’s Vanilla Icing Kit
2-3 T (30-45 ml) of Boiling Water and 2 t (10 ml) Lemon Juice
Mix the Vanilla Icing Mix with the boiling water and lemon juice. Drizzle over muffins.