Henry, like his Dad, adores sultana cake.
Every week he gets to pick something for his morning tea snackbox at school and this week his pick was sultana cake (again.)
As the Best Recipes one I've been using has a LOT of butter and sugar and eggs in it, I whisked up these muffins instead this week, using wholemeal flour for fibre and cutting the fats and sugar.
Going down a treat, I have to say.
Lunchbox Sultana Muffins
125g butter, softened
½ cup raw sugar
2 free range eggs
2 cups wholemeal self-raising flour
1 cup milk
1 cup sultanas
Cream your butter and sugar. Beat in the eggs. Beat in one cup of flour then half a cup of milk. Then the other cup of flour and then the rest of the milk. Stir through the sultanas. Makes 18 morning-tea sized muffins (or 12 large). Bake at 180°C for approx 20 mins or until firm and golden.
Notes: You could easily make these dairy-free if needed: there's an argument that 'good oils' (sunflower oil, nut oils) are better for children (and us) than butter anyway. However, I'm not convinced that the amount of butter (125g across 18 muffins for instance) is harmful enough to substitute oil which I do not love baking with. You could always replace the cup of milk with a cup of apple or orange juice. With two eggs and self-raising flour these little golden gems will always rise. (And vanish for afternoon as well as morning tea.)