Breakfast Muffins

Breads are my saviours...with butter, jam or cheese...they are really easy and quick to make. Because let’s be honest... it’s only my sore eyes, who know the pain of waking up in the early mornings and making breakfasts. But for the last 2 weeks...that particular bread has completely vanished from the supermarkets. We came to know that there is a sudden supply issue...and they don’t know when that batch will come again.

To save myself from that crisis...I made these beautiful raisins and walnuts muffins with honey. They are soft and loaded with lots of nuts...soooo perfect for breakfasts.

Breakfast Muffins

Serves 12

Ingredients:

2 cups of all purpose flour

2 tsp baking powder

2 tsp baking soda

A pinch of kosher salt

1 tsp vanilla extract

½ cup soften butter

1 cup sugar

½ cup milk

2 large eggs

1 tsp vanilla

1 tbsp ground cinnamon

½ cup golden raisins

½ cup roughly chopped walnuts / cashews / pecans / almonds

3 tbsp honey

Method:

In a bowl sift the flour, baking powder, baking soda, ground cinnamon and salt.

In another bowl break the eggs and whisk them a little with the sugar and honey until mixed properly.

Next pour the milk, honey and vanilla extract.

Pour this liquid mixture to the dry mix in small batches, stirring until moist.

Fold in the raisins and walnuts.

Line the muffin tins with paper cups and pour in the batter filling 2/3 of the cups.

Preheat the oven to 350F.

Bake the muffins in the oven for 20-25 minutes or until firm to touch and when a toothpick is inserted inside the muffins it comes out clean.

Serve warm.