This recipe reminds me of Christmas. To make this raisin muffin recipe semi-healthy I used a UK brand Marriages light wholegrain Spelt flour, spiced with cinnamon, mixed spice, ground ginger, and made moist with adding in brown sugar. My spelt spiced raisin muffins is an old favourite recipe I have been making for many years, and I hope you love this recipe anytime of year.These spiced raisin muffins are an ideal treat for a lunchbox or a healthy snack.
Takes = 15 mins
Bakes = 25-30 mins
Makes = 12 large muffins and 23 small muffins
- Unsalted butter – 150g (2/3 cup)
- Raisins or Sultanas (or a combination) – 300g (1.5 cups)
- Light or Dark Brown sugar – 160g (1 cup)
- Ground mixed spice – 1 tsp
- Ground cinnamon – 1 tsp
- Ground ginger – 1 tsp
- Water – 250ml (1 cup)
- Large eggs (well beaten) – 2
- White or wholegrain spelt flour – 300g (2 cups)
- Bicarbonate of soda (baking soda) – 1/2 teaspoon
- Baking powder – 1.5 tsp
Heat oven to 180˚C, 160˚C fan. Line a muffin tin with paper cases or grease with butter.
Combined water, butter, sugar, spices, and fruit gently simmer in a medium saucepan until the butter and sugar have melted and dissolved. Then add the eggs and beat well.
Sift flour, baking powder & soda over the mixture, and beat thoroughly. Add spices now too if you forgot to add before.
Pour into lightly buttered or oiled muffin tin moulds or muffin tray with paper cases. I prefer to butter my tin.
Bake on the lower shelf for 20 to 25 minutes (the smaller the muffin the quicker they bake), or until a skewer inserted into the centre comes out clean.
Allow to cool before removing from the tin. Also suitable for freezing for a few months* update 24.11.21 (they might need to be heated slightly to soften).