Sultana Muffins Food

BANANA SULTANA MUFFINS

Steps:

• Preheat oven to 375F and prepare muffin pans by either lining with cupcake papers or a light spritz with cooking spray.
• Combine raisins and juice, let stand for 5 minutes.
• Add buttermilk, egg whites, oil, and honey; whisk until smooth.
• Sift flour, cornmeal, baking powder, baking soda together; add brown sugar and spices, whisk until mixed.
• Add bananas and toss lightly.
• Combine wet and dry ingredients and stir 'just to mix' (it will be lumpy).
• Pour into prepared muffin tin, bake for 25 minutes (or until done).

SULTANA MUFFINS

Steps:

• LIne a 12 muffin tray with paper muffin cases. Preheat the oven to 200 C. Gas 6.
• Seft theflour, baking powder and cinnamon in to a mixing bowl. Stir in the sugar and sultanas.
• Beat together the egg, milk andoil and add to the dry ingredients. Mix well to a dripping consistency.
• Spoon the mixture into muffin cases and bake for 15 to 20 mins, or until well risen

APPLE & SULTANA MUFFINS

Steps:

• Heat oven to 180C/160C fan/gas 4. In a large bowl mix the self-raising flour, baking powder, cinnamon, wholemeal flour and golden caster sugar.
• In another bowl, mix the eggs, semi-skimmed milk and sunflower oil. Pour the wet ingredients into the dry and mix well, then stir in the grated apples and sultanas.
• Divide the mix between 12 muffin cases and bake for 25 mins. Cool on a wire rack, then pack in a container for lunch.

SCD GLUTEN FREE SULTANA RASPBERRY MUFFINS

Steps:

• Heat oven to 180 C (350 F).
• Using a hand held blender, thoroughly mix together all ingredients other than fruit.
• Gently fold in fruit.
• Drop batter into muffin cases. Bake for 15 minutes. When done the edges will be a little brown and the knife inserted into them will come out clean.

BASIC MUFFIN RECIPE

Steps:

• Heat oven to 200C/180C fan/gas 6. Line 2 muffin trays with paper muffin cases. In a large bowl beat 2 medium eggs lightly with a handheld electric mixer for 1 min.
• Add 125ml vegetable oil and 250ml semi-skimmed milk and beat until just combined then add 250g golden caster sugar and whisk until you have a smooth batter.
• Sift in 400g self-raising flour and 1 tsp salt (or 400g plain flour and 3 tsp baking powder if using) then mix until just smooth. Be careful not to over-mix the batter as this will make the muffins tough.
• Stir in 100g chocolate chips or dried fruit if using.
• Fill muffin cases two-thirds full and bake for 20-25 mins, until risen, firm to the touch and a skewer inserted in the middle comes out clean. If the trays will not fit on 1 shelf, swap the shelves around after 15 mins of cooking.
• Leave the muffins in the tin to cool for a few mins and transfer to a wire rack to cool completely.