An old favourite, these muffins make a great addition to a
school lunch-box, or are perfect for morning or afternoon tea.
Ingredients
- 1 1/2 cups plain flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 cup brown sugar
- 1 cup bran flakes
- 1/2 tsp Gregg's Ground Nutmeg
- 1/4 tsp Gregg's Ground Cloves
- 1 Tbsp Shreddo Quality Shortening
- 1/2 cup raisins
- 1 egg
- 3/4 cup milk, approximately
- 1/2 cup golden syrup, warmed
Method
Preheat oven to 190°C.
Grease medium muffin tins.
In a large bowl combine the dry ingredients and mix well. Stir
in the SHREDDO
Quality Shortening and raisins.
Whisk egg in a measuring jug and add enough milk to make 1
cup.
Make a well in the middle of the dry ingredients and stir in the
golden syrup and egg mixture. Stir together until just mixed being
careful not to over-mix.
Fill muffin pans ¾ full and place in oven to bake for 15 - 17
minutes or until they spring back when touched.