Whenever I go through my great grandmothers (I call her Nanny) recipes it still baffles me how simple the ingredients and the directions are. Most of the recipes I find take maybe 15 minutes (on the high end!) to put together and then whatever the baking time may be. Luckily I’ve also had no problem adjusting these recipes to suit my dietary restrictions and be gluten-free! My favourite thing about these recipes is recreating what she was able to make as I was growing up.
These muffins follow this pattern and send me right back to my childhood. So if you have no weekend plans and want some little treats to give to friends and family you can whip these bad boys up!
- 1 cup brown sugar
- 3/4 cup butter (room temperature)
- 2 cups flour (gluten free I'd recommend Bob's Red Mill)
- 1 cup sour milk (you can create this by combining 1 cup milk at room temperature with 1 tablespoon of either vinegar or lemon juice)
- 1 egg (room temperature)
- 1 teaspoon vanilla
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon cloves
- 3/4 cup raisins
- Preheat oven to 350°F.
- Either line your muffin tins with liners or grease your muffin tins with butter, which ever is your preference.
- In a large bowl combine butter, brown sugar, and flour until it has reached a crumb-like consistency. Remove 3/4 cup of the crumbs from the bowl and set aside.
- Add eggs, milk, vanilla, baking powder, cinnamon and cloves to the crumb mixture left in the large bowl. Mix until combined. Add in raisins and stir until they are evenly dispersed.
- Evenly pour batter into the tins. I typically use my 1/2 cup measuring cup and fill each tin then evenly distribute the remaining batter.
- Bake for 20 minutes until the top is golden brown and a toothpick comes out of the middle clean.
- Remove from oven. Add crumb mixture you set aside to the top of the muffins. Let cool and then enjoy!