These Raisin Muffins are easy to make and can be ready to enjoy in just over half an hour. They are perfect for lunchboxes or as an afternoon snack and you can freeze any leftovers. This recipe is also versatile and you can use sultanas or cranberries if you wish. Both regular and Thermomix instructions included.
Why you will love this recipe:
- Perfect for making with the kids!
- Freezer Friendly
- Simple Ingredients
- Budget Recipe
- Versatile
How to Make Raisin Muffins
- Combine all of the ingredients in a bowl and mix well until just combined.
- Add the Raisins (or Sultanas) and mix through.
- Divide the mixture between the paper case of your muffin tray and bake until golden and cooked through when tested with a skewer.
Tips for Making these Raisin Muffins:
- This recipe will make approximately 12 muffins.
- You can also use a mini muffin tray to help the recipe go further, just make sure you adjust your cooking time accordingly.
- You can also choose to use either bottled or fresh orange juice when making these muffins, I often go between the two depending on what we have in the fridge and pantry!
- Sultanas or other types of dried fruit can also be used for this recipe.
- These Raisin Muffins are best stored in an airtight container in a cool dry place and enjoyed within five days.
- You can also freeze these muffins.
More easy snack recipes you will enjoy:
- Easy Apple Muffins
- Milo Muffins Recipe
- Pumpkin and Oat Muffins
- Easy Egg Muffins
- Banana and Chocolate Chip Muffins
- Savoury Muffin Recipe
- Cheese and Corn Muffins
- Carrot Cake Muffins
- Easy Chocolate Chip Muffin Recipe
Raisin Muffins
These easy Raisin Muffins are delicately flavoured with Orange and make a great lunchbox snack, they are freezer friendly and Thermomix instructions also included.
Equipment
- 12 hole muffin tray
Ingredients
- 125 grams butter softened
- ⅔ cup caster sugar 130 grams
- 1 ½ cups self raising flour 225 grams
- ½ cup orange juice fresh or bottled
- 2 eggs
- 2 teaspoon vanilla extract
- 150 grams raisins
Instructions
- Preheat your oven to 180 degrees celsius (fan-forced) and line a 12 hole muffin tray with paper cases.
- In the bowl of an electric mixer, add the butter, caster sugar, flour, eggs, vanilla extract and orange juice and beat on a low speed for 2 minutes or until just combined before increasing the speed to high and mixing for a further 1 minute.
- Remove the bowl from the mixer stand and add the sultanas and mix through with a spatula.
- Spoon the mixture into the paper cases, filling until they are approximately ⅔ full.
- Place the muffin tray into your preheated oven and bake for 18 – 20 minutes or until cooked when tested with a skewer. Allow the muffins to cool in the trays for 5 minutes before transferring to a wire rack to cool completely.
Thermomix Instructions
- Preheat your oven to 180 degrees celsius (fan-forced) and line a 12 hole muffin tray with paper cases.
- Place the softened butter, caster sugar, self-raising flour, orange juice, eggs and vanilla extract into your Thermomix bowl and mix for 10 seconds, speed 5.
- Scrape down the sides of the bowl and mix for a further 10 seconds, speed 4 or until the mixture is smooth.
- Remove your Thermomix bowl from the machine and add the sultanas, stir them through with your spatula before filling the muffin cases you prepared earlier until they are ⅔ filled.
- Place the muffin trays into your pre-heated oven and bake for 18 – 20 minutes or until cooked when tested with a skewer. Allow the cakes to cool in the tins for 5 minutes before carefully transferring to a wire rack to cool completely.
Notes
- This recipe will make approximately 12 muffins.
- You can also use a mini muffin tray to help the recipe go further, just make sure you adjust your cooking time accordingly.
- You can also choose to use either bottled or fresh orange juice when making these muffins, I often go between the two depending on what we have in the fridge and pantry!
- Sultanas or other types of dried fruit can also be used for this recipe.
- These Raisin Muffins are best stored in an airtight container in a cool dry place and enjoyed within five days.
- You can also freeze these muffins.
Nutrition
Calories: 160kcalCarbohydrates: 34gProtein: 4gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 28mgSodium: 25mgPotassium: 165mgFiber: 1gSugar: 13gVitamin A: 78IUVitamin C: 6mgCalcium: 23mgIron: 1mg
Tried this recipe? Please leave a rating and tag me on Instagram! Mention @createbakemake or tag #createbakemake!
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