Chantenay And Raisin Breakfast Muffins For The Weekend

Recipe and image courtesy of Chantenay

Chantenay And Raisin Breakfast Muffins For The Weekend.

Happy Saturday. Fancy making some Chantenay And Raisin Breakfast Muffins for breakfast or brunch?

A tasty recipe to try out over the weekend. Cake for breakfast!? What’s not to love!

How To Make Chantenay And Raisin Breakfast Muffins:

Makes: 10-12 muffins

Preparation time: 10 minutes

Cooking time: 25 minutes

You’ll Need:

225g self-raising flour

1 tsp baking powder

75g caster sugar

25g wheat bran

½ tsp mixed spice

2 large eggs, beaten

75g butter, melted and cooled

200ml milk

175g Chantenay carrots (preferably large), washed and grated

150g raisins

What To Do:

1.) Preheat the oven to 200˚C/Gas Mark 6. Place 10-12 muffin cases in a muffin tray.

2.) Put the flour, baking powder, sugar, bran and mixed spice into a large mixing bowl and mix to combine. In a separate bowl, combine the eggs, melted butter and milk, then add to the flour mixture along with the Chantenay and raisins. Quickly stir with a wooden spoon until everything is just combined – do not over mix.

3.) Divide the mixture between the muffin cases. Cook the muffins in the preheated oven for 20-25 minutes, until they are well-risen, cooked through and golden brown on top.

Enjoy these delicious muffins with a hot cup of freshly made coffee.