This is our favourite spicy muffin recipe, I just love the combination of spices and the muffins are just delicious! I've made a few different variations by changing the type of berries and nuts. This one uses raspberries and sunflower seeds rather then nuts. The original recipe was for Cranberry Spiced Muffins which I found while trying to find a way to use up some leftover cranberries. I use frozen raspberries as that's how we buy them, but you could use fresh if you prefer.
- 1 cup frozen raspberries
- 1 tbs white sugar
- 2 cups self-raising flour
- 3/4 cup brown sugar
- 1/2 cup sunflower seeds
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 3/4 cup milk
- 1/2 cup vegetable oil
- 1 egg, lightly whisked
- 1 tbs sunflower seeds, extra
- 1 tbs brown sugar, extra
Put the frozen berries into a bowl, sprinkle a little white sugar over the top and add 1 tbs boiling water.
Mix the flour, brown sugar, sunflower seeds, ginger, cinnamon and nutmeg together in a large bowl. In a separate bowl, combine the milk, vegetable oil and egg.
Pour the wet mix into the dry mix and stir until just combined.
Spoon the mix into a 12 cup muffin tray which has been sprayed with cooking oil.
Put the extra sunflower seeds and brown sugar into a mortar and pestle and mix until the seeds are crushed slightly.
Sprinkle the crushed seed mix on top of the muffins and bake in a preheated oven at 200°C for 20 minutes or until golden brown.
Try to let them cool just a little before tasting :) What's your favourite muffin flavours?