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Raisin Muffin in red paper case on a marble background
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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.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Cakes, Muffins
Cuisine: Australian
Keyword: Muffins, Thermomix
Servings: 12 Muffins
Calories: 160kcal

Equipment

  • 12 hole muffin tray

Ingredients

  • 125 grams butter softened
  • cup caster sugar 130 grams
  • 1 ½ cups self raising flour 225 grams
  • ½ cup orange juice fresh or bottled
  • 2 eggs
  • 2 tsp 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: 160kcal | Carbohydrates: 34g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 25mg | Potassium: 165mg | Fiber: 1g | Sugar: 13g | Vitamin A: 78IU | Vitamin C: 6mg | Calcium: 23mg | Iron: 1mg