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1
[Preparation] Bring the butter and egg to room temperature.
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2
Warm the milk to body temperature.
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3
Sift the cake flour and baking powder together.
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4
[Preparation] Soak the raisins in hot water to soften.
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5
After several minutes, drain well and pat dry with a paper towel.
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6
Put the butter in a bowl and cream with a whisk.
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7
Add the sugar to Step 3 in 3 batches and whisk until fluffy.
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8
Add the beaten eggs little by little to Step 4 and continue to whisk constantly (if you add the egg at once, it will separate!).
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9
Add vanilla oil and stir.
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10
Add 1/3 of Step 1 to 5.
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11
Add 1/2 of the warmed milk and whisk.
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12
Add another 1/3 of the dry ingredients and whisk.
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13
Add the rest of the milk and whisk well.
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14
Change to a rubber spatula and add the rest of the dry ingredients.
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15
Fold in roughly, leaving some floury texture.
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16
Add the raisins prepared in Step 2 and fold in until evenly combined.
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17
Stop when no longer floury.
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18
Line the muffin moulds with paper cups.
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19
Spoon 60 g each of the batter into the paper cups.
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20
Give 3-5 sharp taps to let excess air out.
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21
Bake in an oven preheated to 170 degrees C for about 20 to 25 minutes until a skewer inserted comes out clean.
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22
(My best baking time is 24 minutes)
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23
Cool slightly on a cooling rack and wrap with plastic wrap while still warm.
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24
[Best eating time] You could eat these fresh out of the oven.
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25
I like them after resting for about 3 days.
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26
(You could reheat in a microwave for about 20 seconds!)
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27
[Storing] Wrap with plastic wrap, and store at room temperature.
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28
[Variations] Use rum raisins.
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29
(After Step 2, soak in rum and leave for at least a day)
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30
[Variations] After Step 11, brush the surface with rum while still hot.
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31
[How to serve] Spread cream cheese or butter on the just-baked raisin muffins.
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32
It's my happiest moment.
