Hearty and Delicious!
Quick and simple breakfast.
Not to mention incredibly delicious!
If you do not have buttermilk, just add 1 tablespoon of lemon juice or white wine vinegar to a 1cup and fill the cup up with milk.
You have to do that twice because this recipe requires 2 cups of buttermilk.
Let the subsitute buttermilk sit for 5 minutes before using in the recipe.
Preheat oven to 175 degrees celcius
Combine all dry ingredients in a bowl.
Combine eggs, milk and oil with an electric whisk. Add in the dry ingredients and fold in the raisins.
Spoon batter into muffin tins. It should make about 12. Use muffin liners.
Bake fore 20 minutes. Remove from oven and cool for 5 minutes.
Can be kept in an airtight container for 2 days. Can be refridgerated for 3 months