Muffins, Raisins and Lotus Biscoff

Ingredients

• 50 g raisins
• A splash of dark rum
• 2 eggs
• 150 g sugar
• 1 tbsp vanilla extract or 8 g vanilla sugar
• 150 ml full-fat yoghurt
• 100 ml sunflower oil
• 250 g self-raising flour
• ½ tsp cinnamon
• 4 tbsp Lotus Biscoff biscuits (crumbled)

Tools

• Mixing Bowl
• Measuring Spoon Set
• Weight Scale
• Muffin Moulds or Bake & Serve Paper Cups

Recipe Overview

How do you transform a plain muffin into a divine delight? It''s all in the delectable details. With a layer of Lotus Biscoff on top.

Recipe Detail

• Put the raisins in a small bowl and leave them to soak in the rum overnight.
• Preheat the oven to 185°C.
• Beat the eggs in a bowl. Mix in the sugar and vanilla extract. Add the yoghurt and sunflower oil. Continue stirring until the oil has been completely absorbed by the mixture.
• Drain the raisins and add them to the mixture.
• Fold the flour and mixed spice into the mixture, but do not stir for too long. It does not matter if there are still a few lumps in the mixture; if you stir for too long the muffins will be heavy.
• Place the batter into muffin or cupcake moulds and sprinkle with the Biscoff crumble.
• Bake the muffins in the oven for 20 to 30 minutes. Leave to cool on a wire rack before serving.