Prep 10 mins
Cook 20 mins
These tender, delicious muffins are from Food and Drink magazine. It is a very versatile recipe as dried apricots may be substituted for the raisins and chopped almonds or pecans for the pistachios. I didn't make the glaze as I plan to freeze the muffins. Also, these muffins are best served when completely cooled as the paper muffin tin liners really stick to the muffins when they are still warm.
- 1 cup all-purpose flour
- 1⁄2 cup whole wheat flour
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon ground nutmeg
- 1⁄4 teaspoon ground allspice
- 1⁄2 cup golden raisin
- 1 cup plain yogurt
- 1⁄2 cup granulated sugar
- 1⁄3 cup vegetable oil
- 2 eggs
- 1⁄2 cup pistachios, shelled and chopped
- 2 tablespoons granulated sugar
- 1 orange, zest of
- 1⁄3 cup orange juice
- 3 tablespoons granulated sugar
- Preheat the oven to 400 degrees F.
- Grease or line with paper liners 10 muffin cups.
- In a medium bowl, whisk the flours with the cinnamon, baking powder, baking soda, salt, nutmeg and allspice.
- Stir in the raisins.
- In a large bowl, stir the yogurt with 1/2 cup sugar, the oil and the eggs.
- Stir the flour mixture into the yogurt mixture until just combined.
- Spoon the batter into the prepared muffin cups.
- In a small bowl, stir the pistachios with 2 tablespoons sugar and the orange zest.
- Sprinkle on the muffins, pressing gently into the batter.
- Bake in the centre of the preheated oven until a toothpick inserted in the centre comes out clean, 18 to 20 minutes.
- Cool for 5 minutes, then remove from the pan to dip into the glaze.
- While the muffins are cooling in the pan, place the orange juice and 3 tablespoons sugar in a very small pot.
- Bring to a boil, stirring for about 1 minute until syrupy and glaze-like.
- Holding the hot muffins at the base, dip the tops into the glaze.
- Any glaze left in the pan can be spooned over the muffin tops.
- Cool on a rack.