Recipe Ingredient
- 50g self-raising flour
- 125g wholemeal flour
- 2 1/2 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 1/2 tsp salt
- Spices:
- 1 tsp cinnamon powder
- 1/8 tsp grated nutmeg
- Pinch of ground cloves
- 75g sugar
- 75g raisins
- 30g sunflower seeds
- 50g chopped roasted almonds
- 3 tbsp corn oil
- 1 large egg
- 250ml UHT milk
- 1/2 tsp vanilla essence
- 2 tbsp honey
Instructions
- GREASE eight holes of a 12-hole muffin pan lightly with corn oil. Preheat oven to 200°C. Sift self-raising flour, baking powder, bicarbonate of soda, salt and spices into a mixing bowl. Add wholemeal flour and sugar. Mix in raisins, sunflower seeds and almonds.
- Combine milk, eggs, vanilla essence, honey and corn oil together.
- Make a well in the centre of the dry ingredients. Pour in combined liquid mixture and mix quickly to a lumpy batter. Spoon into oiled muffin tins (3/4 full) and bake in preheated oven for 15 to 20 minutes or until lightly browned and firm.
- Run a palette knife round the edges to remove the muffins and cool on a wire rack. Serve freshly baked muffins with tea or coffee.
