Coffee Rum And Raisin Muffins

Ingredients
125g raisins
50ml rum
250g self-raising flour
125g soft brown sugar
60g butter
1 egg, lightly beaten

Mix:
150ml UHT milk
1/4 tsp vanilla essence
1 tsp instant coffee
Method
Combine raisins and rum in a small bowl. Cover and stand for 30 minutes until raisins puff up. Sift flour into a large mixing bowl. Stir in brown sugar and butter then the egg and milk mixture. Mix until batter is even.

Spoon batter into a greased muffin pan. Bake in a hot oven preheated at 200 ºC for about 20 minutes or until cooked, when a wooden skewer inserted through comes out clean. Stand muffins in the pan for five to 10 minutes.

Banana Coffee Nut Muffins

Ingredients
150g butter
45g soft brown sugar
2 tbsp golden syrup
40ml Tia Maria (coffee liqueur), or a few drops coffee essence mixed with water to make up to 40ml
1/2 tsp vanilla essence
2 large eggs
220g self-raising flour, sifted
1 tsp bicarbonate of soda
100ml plain yoghurt
190g ripe bananas, peeled and mashed
70g toasted walnuts, coarsely chopped


Method
Line patty tins with paper cup cake cases and preheat oven to 180°C.

Sieve self-raising flour with bicarbonate of soda. Beat butter, sugar, golden syrup, coffee liqueur and essence with an electric mixer until creamy and well combined.

Beat in eggs one at a time, beating well after each addition.

Add sifted dry ingredients, yoghurt and bananas, then mix. Stir in nuts and combine.

Spoon mixture into the muffin tin or cupcake cases until three-quarters full and bake in preheated oven for 25–30 minutes or until well risen.