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Raspberry and Walnut Muffins and Blood Orange and Muscat Raisin Muffins


I made my usual muffin recipe base to a make these breakfast/morning tea/afternoon tea treats. The base recipe comes from a much loved, much thumbed American cookbook The Moosewood Cookbook by Mollie Katzen, one of the best and most inventive vegetarian cookbooks I own.

Here is Molly’s website: and this is the website of the Moosewod Collective, with whom Molly was originally associated:

I divided the mixture in half, adding frozen raspberries and chopped walnuts to one half, and some finely chopped blood orange and raisins soaked in muscat to the other.


Ingredients – Base Mixture

1 and 3/4 cups plain flour
2 tsp baking powder
1 tsp bi-carbonate soda
1/2 tsp salt
1/4 cup sugar
1/3 cup oil
1 beaten egg
3/4 cup milk
2 tbs honey

Raspberry and Walnut  Mixture

1/4 cup frozen raspberries
1/4 cup chopped walnuts

Blood Orange and Muscat Raisin Mixture

A couple of slices of blood orange, blitzed in the food processor
1/4 cup raisins, soaked in a couple of tablespoons of liqueur muscat for half an hour or more (you don’t really need the muscat; I had some on hand and it worked well)


Preheat oven to 170 degrees C. Line a 12 cup muffin tin with muffin papers. Expect to make at least 8 decent sized muffins, or more if they’re smaller.

Mix the dry ingredients for the base mixture with a spoon in a bowl until well combined. Divide into two bowls. In another bowl mix the oil, beaten egg, milk and honey.

For the raspberry muffins, add half the liquid ingredients to one bowl of dry ingredients, stirring until barely mixed. Gently fold in the raspberries and walnuts.

For the blood orange muffins, add the other half of the liquid ingredients to the second bowl of dry ingredients, stirring until barely mixed. Gently fold in the blood orange and raisins. Decorate the tops with blood orange segments if desired.

Spoon each mixture into the muffin papers.  Sprinkle the tops with a little demerara sugar for extra crunch. Bake for 20 minutes or until a skewer inserted in the centre of a muffin comes out clean.

Remove from the oven – eat  warm or cold.

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Muscat Cake with Raisins and Walnuts


This is a versatile recipe as it can be made in different sizes, served as a dessert or just as a treat. It’s quite easy to make – another food processor mixture which I love! The most time consuming aspect is soaking the raisins beforehand.


1 cup of raisins

1/4 cup muscat

125g self-raising flour

125g caster sugar

125g butter

2 large free-range eggs

A handful of chopped walnuts

Muscat syrup

1/2 cup sugar

1/2 water

1/4 cup muscat



Place the raisins into a bowl with the muscat and leave to soak for at least an hour.

Preheat the oven to 170 degrees C. For small cakes, grease a muffin tin. Or, for a larger cake, grease a 20cm round cake tin. I happened to have a small square tin on hand, so I used that, as well filling the remainder of the mixture into muffin molds.


Put all the ingredients except raisins, muscat and walnuts in a food processor and blitz till smooth. Carefully fold the raisins and muscat and then the walnuts into the mixture. If the mixture looks too wet or sloppy, add a tablespoon or two more of flour.

Spoon mixture into the muffin tin or cake tins. Tap lightly to settle the mixture.

Place the tin/s in the oven and bake for 20 minutes for muffins,  35-4o minutes for the round cake tin or until the muffin/cakes are cooked and a skewer inserted in the centre comes out clean. I cannot be more  precise than this as the mixture has a lot of liquid and it’s difficult to judge exact cooking times.

Meanwhile, to make the syrup, put the sugar and water in a heavy based saucepan, stirring until dissolved. Then boil for 5 minutes without stirring or until the the syrup has reduced to stickiness but not toffee. Take off the heat and add the muscat.

Remove the muffins/cake from the oven and pierce all over with a skewer. Pour over the hot syrup.

Cool the muffins/cake in the tin/tins. Turn out carefully as the the cakes can be quite fragile with the infused syrup.

Serve with a scattering of raisins and walnuts in any left over syrup.


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