(makes 12)
This recipe is a modern twist on a classic favourite. I really enjoyed this creation and would recommend all to indulge in this tasty muffin on Easter morning. Eating one of these muffins is a great way to start the day. NOTE: muffins do not need to have white chocolate crosses on each muffin.
Ingredients:
- 2 1/2 cups SR flour
- 1 tsp mixed spice
- 2/3 cup brown sugar
- 1 cup milk
- 2 eggs
- 125g butter, melted
- 1 tsp vanilla essense
- 1/2 cup raisins
- 1 cup currants
- 1/2 cup walnuts, chopped
- 1/4 cup mixed peel
- 1/4 white chocolate melts, melted (optional)
Preheat oven to 160'C fan-forced. Line 12 muffin pan with paper cases. Sift flour, spice and brown sugar into a large mixing bowl. Make a well in the centre. Whisk milk, eggs, butter and vanilla together in a jug. Pour into dry ingredients. Gently combine. Add dried fruit and nuts. Gently fold through. Divide mixture evenly between muffin pans. Bake for 20 minutes, until risen, and golden and firm to a gently touch. Transfer to a wire rack to cool. Place melted chocolate in a small zip-lock bag. Pipe a cross over each muffin and leave it to set (optional).
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