For 10 muffins
50 g raisins
a splash of dark rum
2 eggs
150 g sugar
1 tbsp vanilla extract or 8 g vanilla sugar
150 ml full-fat yoghurt
100 ml sunflower oil
250 g self-raising flour
½ tsp cinnamon
4 tbsp Lotus Biscoff biscuits (crumbled)
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1
Put the raisins in a small bowl and leave them to soak in the rum overnight.
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2
Preheat the oven to 185°C.
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3
Beat the eggs in a bowl. Mix in the sugar and vanilla extract. Add the yoghurt and sunflower oil. Continue stirring until the oil has been completely absorbed by the mixture.
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4
Drain the raisins and add them to the mixture.
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5
Fold the flour and mixed spice into the mixture, but do not stir for too long. It does not matter if there are still a few lumps in the mixture; if you stir for too long the muffins will be heavy.
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6
Place the batter into muffin or cupcake moulds and sprinkle with the Biscoff crumble.
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7
Bake the muffins in the oven for 20 to 30 minutes. Leave to cool on a wire rack before serving.