Cinnamon, Raisin, and Nut Muffins
Baking and Desserts | French cuisine
⏳ Time
35 minutes
🥕 Ingredients
11
🍽️ Servings
12
Description
You can easily substitute peanuts with hazelnuts, and raisins with frozen berries. The key is not to thaw them, but to add them directly to the batter.
Ingredients
- Wheat Flour - 10.6 oz
- Sugar - 8.8 oz
- Butter - 3.9 oz
- Baking Powder - 2 spoons
- Salt - to taste
- Raisins - 3.4 oz
- Chicken Egg - 2 pieces
- Vanilla salt - 2 spoons
- Milk - 4 fl oz
- Peanut Sprouts - 1.8 oz
- Ground Cinnamon - 1½ spoons
Step by Step guide
Step 1
Combine the flour, baking powder (or baking soda), salt, and cinnamon in one bowl. Mix well.
Step 2
Melt the butter, add the sugar and vanilla sugar, then incorporate the eggs one at a time, whisking until the mixture reaches a grainy syrup consistency. Pour in the milk and mix thoroughly.
Step 3
Pour the prepared mixture into the flour and, stirring slowly, knead the dough until it resembles overcooked semolina porridge — quite dense and thick.
Step 4
In a coffee grinder or blender, crush the peanuts. Rinse the raisins thoroughly and let them soak in warm water for 5–10 minutes.
Step 5
Fold the raisins and peanuts into the batter, making sure to distribute them evenly throughout.
Step 6
Preheat the oven to 392°F, take a silicone muffin pan, and fill it 2/3 full with batter. Bake in the oven for 20–25 minutes.
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