I have called these muffins 'wholesome' because they use Wholemeal flour (with all the goodness of the grain) in addition to the usual plain flour. The recipe also calls for oats, and does not include an excessive amount of butter or sugar. They are relatively savoury but are livened up by the sweetness of cinnamon and make a great mid-morning snack for slow release energy.
The recipe yields 12 muffins, but I recommend dividing this by two to give 6 (or 5 large) muffins. The benefits of making a half batch are
a) For one full work-week you will only require 5 muffins, not 12.
b) The muffins would be past their best after 5 days, so there's little point making the large batch (unless you plan on freezing them).
c) Free's up space in the fridge, which, in my houshold at least, is at a premium.
This is a very easy recipe, and not very messy either. I only used 2 bowls, 1 spoon and 1 baking tray. Simply mix the wet ingredients together (gently - the trick with muffins is to always mix little and gently), add the raisins and bake for 20 minutes. Could it be simpler?
Tip: Bake these on Sunday night, ready for the week ahead.



I recommend Leiths books wholeheartedly. Many find them dull as they are not very colourful and contain few photos, however they are a godsend in the kitchen. Each 'Bible' contains all those basic recipes that any good cook needs under their belt like Mac n' Cheese, Fish Pie and a decent Chocolate Fudge Cake (yes, it's essential).