Wednesday, 18 March 2015

Orange and Raisin Breakfast Muffins


These are basically a cupcake mix with a few healthy things added so I can legitimately eat them for breakfast and con myself into believing that they are a viable alternative to a bowl of allbran!!

I am so happy living in denial ........I think I will stay here forever.......

Recipe - makes 24 large muffin size cakes

8oz butter - real butter softened
4oz soft brown sugar
4oz granulated sugar
8oz flour
1 teaspoon cinnamon
1 teaspoon baking powder
half teaspoon bicarb
4 large free range eggs
juice & zest of a large orange
2oz jumbo raisins
2oz muesli
2 tablespoons natural yogurt
1 teaspoon vanilla essence
a couple digestive biscuits
handful walnuts - chopped into small pieces
1 tablespoon demerara sugar

Pre-heat oven to 180C/gas 4


I just love the colour of this orange zest!......

First juice & zest your orange. Set the zest to one side and pour the juice over the jumbo raisins....


Set the raisins to one side to plump up in the juice...not in the fridge leave them at room temperature or even on a sunny windowsill....


Now grab your mixer - or a large bowl, a wooden spoon & some muscles - if your feeling fit.

Cream together the butter and the two sugars -soft brown sugar/granulated - until you have a light creamy mix. Add your eggs - one at a time - adding a little flour if they start to curdle. Once the eggs are incorporated add the rest of your flour, bicarb, baking powder and cinnamon. Gently fold the mixture together and then add your yogurt and vanilla.


Now drain the raisins from the juice and add to your cake mix, along with the zest and muesli.


Gently fold it all together and then divide, evenly, into individual lined muffin tins.....


Next prepare your sprinkle topping - in a bowl breakup the digestive biscuits into small chunks adding the walnuts and demerara sugar. Mix together and then sprinkle about a teaspoon full over each cake...

 Pop your cakes into a preheated oven for 25 minutes......


Check they are springy to the touch before removing from the oven. And leave to cool slightly in the tin before transferring to a cooling rack....

Make sure they are cool before eating - the raisins hold the heat and are so juicy and plump they will burn your mouth if you eat these hot from the oven!

I have discovered that these cakes are really yummy if you add a dollop of cream cheese on the top of them......


Have a lovely day
Lizx
 orange & raisin muffins