Ingredients Jump to Instructions ↓

  1. 1/2 cup raisins

  2. 2 tablespoons orange juice

  3. 1 3/4 cups all-purpose flour

  4. 2/3 cup granulated sugar

  5. 1 tablespoon baking powder

  6. 1 teaspoon ground cinnamon

  7. 1 teaspoon allspice

  8. 1/2 teaspoon salt

  9. 1/4 teaspoon clove

  10. 1/2 cup candied peel

  11. 1/2 cup chopped dried apricot

  12. 1 egg

  13. 1 cup low-fat milk

  14. 1/4 cup vegetable oil

  15. 2 tablespoons butter , melted

  16. 1 teaspoon vanilla

  17. 1 1/4 cups sifted icing sugar

  18. 4 teaspoons orange juice

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350°F Place raisins in a small bowl. Pour juice overtop. Microwave, covered, until hot, 1 minute Set aside. Lightly coat or spray a 12-cup muffin tin or 9x5 inch loaf pan with oil. In a large bowl, using a fork, stir flour with sugar, baking powder, cinnamon, allspice, salt and cloves. Stir in raisin mixture, candied peel and apricots.

  2. In a medium-size bowl, whisk egg. Whisk in milk, oil, butter and vanilla. Pour over flour mixture. Stir just until mixed. Batter will be lumpy. Divide between muffin cups or scrape into loaf pan and smooth top.

  3. Bake in centre of preheated oven until a cake tester inserted into centre of muffins or loaf comes out clean, 20 to 25 minute for muffins, 1 hour for loaf. Remove pan to a cooling rack. After 5 minutes, remove from pan and cool completely on rack. Store muffins or loaf in an airtight container and store at room temperature up to 3 days or freeze up to 2 months.

  4. Glaze:.

  5. Stir sifted icing sugar with orange juice until smooth. Drizzle over cooled muffins in a criss-cross pattern to mimic hot cross buns or spoon over loaf, if you wish.


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