$ $ $ $ $
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35 mins

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.

Posted by Sasha G. from Singapore, Singapore • Published See Sasha G.'s 10 projects »
  • Step 1

    Preheat oven to 175 degrees celcius

  • Step 2

    Combine all dry ingredients in a bowl.

  • Step 3

    Combine eggs, milk and oil with an electric whisk. Add in the dry ingredients and fold in the raisins.

  • Step 4

    Spoon batter into muffin tins. It should make about 12. Use muffin liners.

  • Step 5

    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

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