Sultana & Cinnamon Mini Muffins

So………… I bought another cook book. But! It was only $5! It is an Australian Woman’s Weekly book called Super Diet. Foods based around certain diets. For example, the muffins made today were from the gluten-free section. My sister-in-law Holly is gluten intolerant so I am always looking for new dishes to make that are gluten free. Having said that, I didn’t use gluten free flour (Holly is in Adelaide and I’m certain all the muffins will be eaten by then) as the recipe suggests. This would be a good recipe for those allergic to dairy as it requires only milk which I substituted with soy milk. I have started using a soy milk called So Natural. It is in one word – divine. It has a delicious nutty flavour that makes everything taste better and also is nice to drink by itself – so i’m officially hooked.

Also, I’ve decided to make a taste vs ease meter. (not sure if it’ll stick). This recipe is a definite 10. The muffins were super tasty and probably the easiest I have made (other than a packet mix!) The recipe says that the total prep and cooking time is 30mins, but I made up the mixture in 5minutes and cooking time was 15 minutes. So I think the most unpracticed of bakers could do it in max 25mins!

 

Sultana & Cinnamon Mini Muffins

(prep and cooking time 25mins, makes 30)

 

Ingredients:

3/4 cup self raising flour (or gluten free baking flour)

1/3 cup firmly packed brown sugar

1/4 cup rolled oats

1/4 sultanas

1/2 cup milk

1/4 cup vegetable oil

1 egg

 

Cinnamon sugar:

2 tsp caster sugar

1/4 tsp cinnamon

 

Method

Preheat oven to 180C (160C fan forced).

Line 2 12 hole (1 tbs/20ml) mini muffin pans with paper cases.

Combine flour, sugar, oats and sultanas in a medium bowl.

Whisk milk, oil and egg in a small bowl.

Stir into dry ingredients (do not overmix; mixture should be lumpy).

Divide mixture into paper cases.

Bake for 15minutes (until a skewer poked in the center comes out clean) and when done, remove from oven and turn onto a wire rack.

Combine caster sugar with cinnamon and sprinkle over hot muffins.

 

Its that easy!

 

If you care, here is the nutritional count per muffin:

2.9g total fat (0.5g saturated); 286KJ (64 cal); 8.6g carbohydrate; 1.1g protein; 0.3g fibre.

 

 

 

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