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.
