• Prep Time 30 minutes
  • Cook Time 30 minutes
  • Serving For 4 People
  • Difficulty Normal

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


  1. 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.
  2. Combine milk, eggs, vanilla essence, honey and corn oil together.
  3. 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.
  4. 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.
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