One bowl, mix, bake for 20 minutes, and you have tasty muffins!
Preheat oven to 400 degrees F (200 degrees C). Line a muffin tin with paper liners.
Mix flour, raisins, 1/2 cup plus 2 tablespoons sugar, caraway seeds, baking powder, salt, and baking soda in a large bowl.
Whisk buttermilk and egg together in a small bowl. Stir into flour mixture. Fold butter into the batter.
Spoon batter into the prepared muffin tin.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 30 minutes.
Per Serving: 252 calories; protein 5.5g; carbohydrates 47.4g; fat 5g; cholesterol 27.1mg; sodium 376.7mg.
The quality of the flour could make a real deal to your bread. Different brands do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard dough flours – especially if you’re making wholemeal bread , which not always getting bigger as well as white bread.
To make this in a dough , add all the ingredients to your breadmaker and follow the makers instructions.
A bread first rising can be make in the fridge overnight . 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 finish it off the next day.