Spanish · Dessert
Sweet Wine Raisin Muffins
A Spanish-leaning take on the classic wine-soaked raisin muffin, where plump raisins are steeped in warmed marsala until boozy and swollen, then folded through a lemon-and-cinnamon-scented batter. The soaking wine laces the crumb itself, giving these muffins a warm, winey depth that sets them apart from an everyday bake.
$1
15 minsPrep
21 minsCook
56 minsTotal
EasyLevel
Nutrition per serving
303Calories
5.4gProtein
9.5gFat
49.7gCarbs
24.3gSugar
1.6gFiber
380mgSodium
53mgChol
1.2gSat Fat
188mgPotassium
41mgCalcium
1.9mgIron
0.2mcgVitamin B12
1.2mgVitamin C
0gPolyol
0gAllulose
0.5gAlcohol
sweet-spot
hidden-gems
Instructions
1
Warm the marsala gently in a small pan, pour over the raisins and leave to soak for at least 20 minutes, then drain, reserving any leftover wine.
2
Preheat the oven to 190°C (375°F) and line two holes of a 6-hole muffin tin with paper cases, half-filling the remaining holes with water.
3
Sift the flour, baking powder, cinnamon and salt into a bowl and stir in the sugar and lemon zest.
4
In a separate bowl whisk the egg with the vegetable oil, whole milk and 1 tablespoon of the reserved marsala until smooth.
5
Pour the wet mixture into the dry ingredients and fold gently until just combined, then fold in the soaked raisins, taking care not to overmix.
6
Divide the batter evenly between the two lined muffin holes, filling each about two-thirds full.
7
Bake for 20-22 minutes until risen and golden and a skewer inserted into the centre comes out clean.
8
Transfer the muffins to a wire rack and leave to cool for at least 10 minutes before eating.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.1 oz30g soaked in sweet wine raisin
- 0.7 oz20g warmed for soaking raisins marsala
- 1.9 oz55g sifted all purpose flour
- 1 oz28g sugar white
- 0.1 oz3g baking powder
- 5/85/8 eggs, beaten (28g)
- 0.5 oz15g vegetable oil
- 0.7 oz20g whole milk
- 0.1 oz3g zested lemon
- 0 oz1g cinnamon ground
- 0 oz1g salt
