Cinnamon and Raisin Muffin

 

Cinnamon Raisin Muffin

 

Sunday morning, breakfast time!

For us, breakfast on sunday mornings is a precious thing and we never try to skip it. Even on our holidays, domestic or abroad, breakfast is one of the highlights of the day which lies ahead of us.

We always keep our breakfast as healthy as possible, at least we try to. Of course we always have fresh made products in which we try to minimize the addition of sugar and fat as much as possible (although this slips through the net sporadically, especially on holidays, but that’s a weakness everyone has now and then I guess).

This time I asked my husband what he would like to have for breakfast. Since he’s a flexible man he told me not to bother too much, just a sandwhich would do. Well, a sandwich can be tasty sometimes but since I was in the mood for something else, I prepared these muffins.

I’m going to call these muffins a kind of healthy-ish since there’s no butter and sugar added to the muffin batter itself. To get them sweet I prepared them with honey and raisins and to get them moisty I used sour creme and goundnut oil (or peanut oil). For an extra flavor I added some ground cinnamon. However (couldn’t resist it), the weakness of which I wrote about earlier came up in me and I put a crumble topping on it, the same topping I prepared for my applecrumble cheese cake pie. Less healthy but sooo delicious and a very good starter since we had a rather long run planned later in the morning!

Cinnamon Raison Muffin

I can tell you, when serving them, a big smile turned up on my husband’s face and he totally forgot the sandwich idea.

 

Recipe Cinnamon and Raisin Muffin

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Serving Size: 12 muffins

Recipe Cinnamon and Raisin Muffin

Ingredients:

    Muffins
  • 250 gr all purpose flour
  • 120 gr sour creme
  • 80 ml groundnut oil (peanut oil)
  • 80 ml honey
  • 120 gr raisins
  • 1 egg
  • 2½ tsp baking soda
  • ½ tsp baking powder
  • ½ tsp ground cinnamon
  • ¼ tsp salt
  • Crumble Topping
  • 30 gr all purpose flour
  • 35 gr lightly packed light brown sugar
  • 25 gr butter (cubed)
  • 10 gr oatmeal

Directions:

  1. Preheat the oven to 175°C.
  2. Line a muffin tray with muffin liners.
  3. CRUMBLE
  4. Mix all ingredients except BUTTER well together in a mixing bowl.
  5. Add the butter by rubbing the mixture with your hands until the butter is well incorporated and until the becomes crumbly. Set aside.
  6. MUFFINS
  7. Stir flour, raisins, baking soda, baking powder, cinnamon and salt well together in a bowl.
  8. Whisk sour creme, honey, groundnut oil and the egg well together in a separate bowl.
  9. Add, while stirring, the sour creme mixture to the flour mixture with a wooden spoon. Stir firmly to avoid lumps.
  10. FINISHING
  11. Fill muffin liners ⅔ with the batter.
  12. Sprinkle and divide crumble mixture on top of the muffins.
  13. Bake for 15 minutes until golden brown.
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