Flour 250 g
sugar 200 g
1 sachet baking powder
Milk 150 ml
2 eggs
Butter 80 g
Raisins 150 g
1 orange
Cointreau 20 ml

Soften the sultanas in a bowl with the orange juice and liqueur.

Mix the flour, sugar, baking powder and grated orange zest in a bowl.

Separately, mix the eggs with the milk and melted butter.

Pour the liquid ingredients over the dry ones and quickly bind together. Squeeze the sultanas and add them to the dough, then mix quickly.

Grease and flour the muffin tins and fill them up to 2/3 of their height.

Bake the sultana muffins in a preheated oven at 180°C for 20 minutes.

Leave the muffins to cool before removing them from the moulds and serving.

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Molino Cosma