When you just want a recipe that you can throw together quickly, this is the one. Muffins come in so many different flavors now, but nothing beats a good old fashioned Sultana Muffin.
You don’t need lots of fancy ingredients, nothing that costs much either. Sultanas are almost always in your pantry cupboard.
I fill the batter right up to the brim of the patty pans, so the muffins are fat and high. You get lots of fruit in each one, and you’re full after just one with a cup of tea or coffee.
Perfect for morning tea or after school snacks.
Perfect for an easy dessert after tea at night, when you feel like something sweet. Zap it in the microwave to warm it up and if you feel like it, cut it open and smother it with butter!
Or even better, treat it like a pudding. Heat up and serve with a big scoop of vanilla ice-cream.
Fancy it up with some fresh strawberries on the side and a shake of icing sugar over the top. Enjoy the next day as well, because they’re just as good.
This recipe has options available for dairy free and sugar free.
Ingredients
- 3 cups self-raising flour
- 1 teaspoon bicarb soda
- 1 cup raw sugar (or erythritol for sugar free version)
- 2 large eggs
- 1 1/2 cups full cream milk (or creamy oat milk)
- 200g butter (or 3/4 cup of rice bran oil if you are dairy free)
- 1 teaspoon vanilla essence
- 1 1/4 cups sultanas
Instructions
Step 1
- Turn oven on to 180 degrees Celsius, or 350 degrees Fahrenheit, or Moderate Oven
- Melt butter
- Whisk eggs and sugar together.
- Add the melted butter and vanilla essence.
- Add milk and mix well.
Step 2
- Add flour and carb soda to wet ingredients.
- Fold sultanas gently into the batter so they are well distributed.
- Place large patty pans into a 12 serve muffin tray.
- Fill each patty pan up to the brim
- Cook for 22 minutes or until golden brown and cooked through.
Notes
This is a basic muffin batter recipe so you can try other options beside sultanas. Cooking times may vary depending on what else you add. You can also create a low G.I version using 2 cups of wholemeal SR flour and 1 cup of white SR flour, it will require a teaspoon of baking powder to offset the heaviness of the wholemeal.
