Raisin Muffins
Welcome back to the school routine! As we transition from vacation mode, it's time to think about wholesome, homemade snacks for our kids. With an aim to use simple, healthy ingredients and minimize preservatives, I've found muffins to be a fantastic option. They're a treat for kids, easy to pack, deliciously soft and flavorful.
Today, I'm sharing a beloved recipe: Raisin Muffins. They're a crowd-pleaser and disappear quickly! Feel free to get creative by substituting raisins with dried cranberries, nuts, or chocolate chips.
In a large bowl, combine 2 eggs, 150g sugar, a pinch of salt, and 1 tsp vanilla extract.
Blend thoroughly with a whisk or mixer.
Add 100g of melted butter and 150ml of yogurt to the mixture. Stir well.
Incorporate 220g of flour and 10g of baking powder into the mix, ensuring a smooth, lump-free batter.
Rinse 100g of raisins with hot water, drain, then coat with 1 tablespoon of flour.
Gently fold the raisins into the muffin batter.
Fill muffin tins halfway with the batter.
(Note: If using silicone molds, no greasing is necessary. For metal tins, grease with butter/oil or use muffin liners.)
Bake in a preheated oven at 200 degrees Celsius for 20-25 minutes, until golden brown.
Allow the muffins to cool completely in the molds before removing.
Serve and enjoy with your family!
