Raisin Muffins

Name: Raisin Muffins
Yield: 7 servings
Cuisine: American
Ingredients: 75 grams Butter (or baking margarine); 75 grams White caster sugar; 1 Egg; 1 few drops Vanilla oil; 150 grams ┌Cake flour; 3 grams └Baking powder; 40 ml Milk (warm to the touch); 70 grams Raisins (see ※ 2)

cookpad.japan @cookpad_jp

I loved the raisin scones I had at the Peninsula Hotel. Since then I've been hooked on sweets with dried fruit.
I made these muffins with typical ingredients I have at home.

At Step 1, if you forget to return the butter to room temperature heat it in a microwave for 10 to 20 seconds. Do not melt the butter, though.
At step 7 & 8, do not over-mix or you won't get a fluffy texture.
At step 11, do not bake too long. Burnt raisins are bitter! Recipe by Mareko

I loved the raisin scones I had at the Peninsula Hotel. Since then I've been hooked on sweets with dried fruit.
I made these muffins with typical ingredients I have at home.

cookpad.japan @cookpad_jp

I loved the raisin scones I had at the Peninsula Hotel. Since then I've been hooked on sweets with dried fruit.
I made these muffins with typical ingredients I have at home.

Saved

Ingredients

7 servings

75 gramsButter (or baking margarine)
75 gramsWhite caster sugar
1Egg
1few drops Vanilla oil
150 grams┌Cake flour
3 grams└Baking powder
40 mlMilk (warm to the touch)
70 gramsRaisins (see ※ 2)

Saved

Steps

1

[Preparation] Bring the butter and egg to room temperature. Warm the milk to body temperature. Sift the cake flour and baking powder together.
2

[Preparation] Soak the raisins in hot water to soften. After several minutes, drain well and pat dry with a paper towel.
3

Put the butter in a bowl and cream with a whisk.
4

Add the sugar to Step 3 in 3 batches and whisk until fluffy.
5

Add the beaten eggs little by little to Step 4 and continue to whisk constantly (if you add the egg at once, it will separate!). Add vanilla oil and stir.
6

Add 1/3 of Step 1 to 5. Add 1/2 of the warmed milk and whisk. Add another 1/3 of the dry ingredients and whisk. Add the rest of the milk and whisk well.
7

Change to a rubber spatula and add the rest of the dry ingredients. Fold in roughly, leaving some floury texture.
8

Add the raisins prepared in Step 2 and fold in until evenly combined. Stop when no longer floury.
9

Line the muffin moulds with paper cups. Spoon 60 g each of the batter into the paper cups.
10

Give 3-5 sharp taps to let excess air out.
11

Bake in an oven preheated to 170ºC for about 20 to 25 minutes until a skewer inserted comes out clean. (My best baking time is 24 minutes)
12

Cool slightly on a cooling rack and wrap with plastic wrap while still warm.
13

[Best eating time] You could eat these fresh out of the oven. I like them after resting for about 3 days. (You could reheat in a microwave for about 20 seconds!)
14

[Storing] Wrap with plastic wrap, and store at room temperature.
15

[Variations] Use rum raisins. (After Step 2, soak in rum and leave for at least a day)
16

[Variations] After Step 11, brush the surface with rum while still hot.
17

[How to serve] Spread cream cheese or butter on the just-baked raisin muffins. It's my happiest moment.