Sultana Muffins Recipes
APPLE & SULTANA MUFFINS
These fruity muffins make a healthy lunchbox snack, scroll down for two other great lunchtime fillers
Provided by Good Food team
Categories Lunch, Main course
Time 35m
Yield Makes 12
Number Of Ingredients 10
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.
BASIC MUFFIN RECIPE
Good Food reader Charlotte Hilsdon shares her simple, chocolate chip muffin recipe, to which you can add fruit, chocolate or nuts
Provided by Good Food team
Categories Afternoon tea, Dessert, Snack, Treat
Time 45m
Yield Makes 20
Number Of Ingredients 7
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.
Nutrition Facts : Calories 205 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 13 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.5 milligram of sodium
BANANA SULTANA MUFFINS
Make and share this Banana Sultana Muffins recipe from Food.com.
Provided by Angel Villanueva
Categories Quick Breads
Time 35m
Yield 1 batch
Number Of Ingredients 14
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).
Nutrition Facts : Calories 1937.9, Fat 18.7, SaturatedFat 3.2, Cholesterol 4.9, Sodium 2264.9, Carbohydrate 417.6, Fiber 19.1, Sugar 192.8, Protein 40.3
SULTANA MUFFINS
Easy but tasty fruit muffin. Bake, freeze, microwave and enjoy
Categories Snacks Kids Kids Snacks Other Other Snacks Snack Snacks Snack
Yield 12
Number Of Ingredients 8
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
Nutrition Facts : Nutritional Info Servings Per Recipe 12 Amount Per Serving Calories
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- In a dessert bowl pour in the warm orange juice or water and add in the sultanas. The warm liquid will help to plump them up while you mix the rest of the batter.
- Preheat your oven to 220C/425F/Gas mark 7 and line or lightly grease a 12 hole muffin pan and place to one side.
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- Line a muffin tray with 12 muffin cases. Muffins are larger than cupcakes, so if you only have cupcake cases & trays you will have some mix left over and you'll need to reduce the time in the oven.
- Sift & mix all the dry ingredients together in a big bowl. Mix all the wet ingredients well in a jug, ensuring the egg is well beaten.
- Pour the wet into the dry, and mix just until no dry spots can be seen. Spoon into the muffin cases and bake for about 25 minutes, or until a skewer comes out clean when poked into the centre and they spring back when pressed lightly.
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