Butterscotch Raisin Muffins

Hello and welcome back one and all.

This time I will be chatting about the making of these yummy muffins jammed packed with walnuts, raisins and drenched in sticky syrup which will magically disappear from the cake tin in a matter of days.

So here it goes…


255g plain flour

2tsp baking powder

1/2tsp bicarbonate of soda

1/2tsp salt

1 egg

70g soft brown sugar

70g fine white granulated sugar

240ml semi-skimmed milk

2tsp vanilla extract

85g melted butter

140g raisins

60g chopped walnuts

Golden/maple syrup to top


Here goes the method…

Line a 12 hole muffin tin with paper cases and preheat the oven to 195°C/gas mark 6.

In a large mixing bowl sieve together the flour, baking powder, bicarbonate of soda and salt.

Then in another bowl, beat the egg, sugar, milk, vanilla and butter.


Then combine the two mixtures together and stir until just combined, ensuring (unlike Norman) that no flour is now visible. Next you need to stir in the raisins and walnuts.


You just now need to fill the paper cases up about 3/4 with mixture (I find using 2 tsp is the easiest way to do this) and use a spatula to get all of the mix out of the bowl.


Then all you need to do is pop them in the oven for 20-25 minutes or until golden brown and springy to the touch. Remove from the oven and pop onto a cooling rack. While still warm spoon over the syrup (as much as you desire) and leave to melt over the muffins. Serve hot or cold with ice cream or more syrup.


I hope you enjoy 🙂


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