Walnut, raisin, black pepper and red wine muffins
Servings 12 muffin
Ingredients
- 125 g plain flour
- 125 g of whole wheat flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground black pepper
- A pinch salt
- 100 g raw cane sugar + a few tablespoons for dusting the muffins
- 125 ml red wine
- 125 ml white yoghurt
- 100 ml extra virgin olive oil
- 1 egg
- 4 handfuls shelled and chopped walnuts
- 2 handfuls raisins, soaked in water and squeezed
Instructions
- Preheat oven to 200°C.
- Sift the flours, baking powder, baking soda, salt and pepper in a large bowl, then add the brown sugar.
- In another bowl, pour all the liquid ingredients: red wine, yogurt, extra virgin olive oil and yogurt. Whisk all the ingredients until homogeneous.
- Pour the liquid ingredients into the bowl with the dry ingredients and stir gently, cleaning up the edges without overworking the dough, just to dissolve any lumps of flour.
- Add the chopped walnuts and raisins and stir to mix.
- Scoop the batter into 12 muffin moulds lined with paper cups. Fill the moulds up to three quarters of their capacity and sprinkle with a pinch of cane sugar to get the muffins crispy and glazed on the surface.
- Bake the muffins for about 20 minutes until they are puffed, golden and springy.
- Cool on a wire rack of before eating.
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