These Sultana Cinnamon Muffins are the real deal if you are looking for a healthier alternative to the usual muffin – uses wholemeal flour and brown sugar so every bite is full of fibre!
Bake a huge batch and keep them in the freezer to pop into lunch boxes. They’re super yummy.
Sultana Cinnamon Muffins
Course: DessertCuisine: AustralianDifficulty: Easy
Servings
8
servingsPrep time
5
minutesCooking time
10
minutesCalories
190
kcalTotal time
15
minutesSoft muffins studded with sultanas and warm cinnamon—perfect for teatime.
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Ingredients
3/4 cup 0.75 cup Self raising flour-wholemeal
1/4 cup 0.25 cup Rolled oats
1/4 cup 0.25 cup Brown sugar
1/4 cup 0.25 cup Sultanas
1/2 tsp 0.5 tsp Cinnamon
1/2 cup 0.5 cup Milk
1/4 cup 0.25 cup Canola Oil
1 1 Egg-lightly beaten
Directions
- Preheat oven to 190 degrees
- In a large bowl, combine flour, sugar, oats, sultanas and cinnamon.
- Add the milk, oil and egg. Gently mix until just combined.
- Spoon mixture into greased muffin tin and bake for 10-12 minutes or until lightly golden.
Notes
- Sultana Cinnamon Muffins are suitable to freeze for up to three months in GLAD Snap Lock Bags. Allow to cool to room temperature.
- Either individually wrap each muffin or place in an air tight container.
Responses to “Sultana Cinnamon Muffins”
I struggled to get 6 muffins out of this recipe
Made these tonight. Had to add an extra 1/2 C flour (the mixture was too thin). Bake 18 small muffins. Taste great too.
Also found this recipe made 6. When making it into a bigger batch I swapped out 1/2 the oil for apple sauce (baby food) and it worked great.