Muffins that taste just like cinnamon rolls.
Preheat the oven to 400 degrees F (200 degrees C). Line 18 muffin cups with paper liners.
Combine raisins and water in a small saucepan; bring to a boil. Turn off the heat and let sit for 10 minutes.
Stir flour, sugar, baking powder, cinnamon, and salt together in a large bowl. Make a well in the center.
Stir melted butter into the raisin-water mixture, then add eggs and mix until well beaten. Pour into the well in the flour mixture; mix quickly and lightly with a fork until moistened and lumpy; do not beat. Spoon batter into the prepared muffin cups.
Bake in the preheated oven until golden, about 25 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack and let cool completely, about 20 minutes.
Meanwhile, combine powdered sugar and vanilla for glaze in a bowl. Stir in 1 teaspoon milk, adding more if necessary, until thin enough to drizzle.
Drizzle glaze over cooled muffins.
Per Serving: 133 calories; protein 2.3g; carbohydrates 24.2g; fat 3.3g; cholesterol 27.5mg; sodium 155.3mg.
The quality of the flour can make a real deal to your bread. Different makers do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a better rise than standard bread flours – especially if you’re make wholemeal bread , which doesn’t always getting bigger as well as clear bread.
To make this in a breadmaker , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.
A dough’s first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it night before , then clear it off the next day.