RAIsin muffin
muffins are the perfect breakfast if you're craving something sweet.
Ingredients
- 2 cups - All-Purpose Flour
- 1 cup - Sugar
- ½ tsp - Salt
- 1 tbsp - Baking powder
- 1 cup - Milk
- ¼ cup - Vegetable oil or softened butter
- ¼ cup - Raisins
- 2 nos - eggs
Instructions
- Preheat your oven to 220°c.
- Blend together the dry ingredients including raisins as long and as vigorously as you want.
- Beat the liquid ingredients together -- milk, oil or butter, and eggs -- until they are light.
- Pour wet ingredients into dry ingredients. Take a fork or wire whisk and blend the two for 20 seconds -- no more! The secret to light and tender muffins lies in this final blending. It's OK if you've left some lumps that look as if they want more stirring; they really don't. So, no matter how hard it is, resist the impulse.
- Fill cups two-thirds to three-quarters full. Place muffins in the oven and immediately drop temperature to 180°C. Bake for 15 to 20 minutes, or until it passes the skewer test.cool it and store it in an airtight box.
Ingredients2 cups – All-Purpose Flour
1 cup – Sugar
1/2 tsp – Salt
1 tbsp – Baking powder
1 cup – Milk
1/4 cup – Vegetable oil or softened butter
1/4 cup – Raisins
2 nos – eggs
Preheat your oven to 220°c.Blend together the dry ingredients including raisins as long and as vigorously as you want.
Beat the liquid ingredients together — milk, oil or butter, and eggs — until they are light.
Pour wet ingredients into dry ingredients. Take a fork or wire whisk and blend the two for 20 seconds — no more! The secret to light and tender muffins lies in this final blending. It’s OK if you’ve left some lumps that look as if they want more stirring; they really don’t. So, no matter how hard it is, resist the impulse.
Fill cups two-thirds to three-quarters full. Place muffins in the oven and immediately drop temperature to 180°C. Bake for 15 to 20 minutes, or until it passes the skewer test.
cool it and store it in an airtight box.
PS: recipe adoption from
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