We made these in the morning, and then spent this afternoon at Whitburn, marvelling at the stripy lighthouse and the beautiful pebbles on the beach.
Makes an enormous amount (26 small cupcakes, or presumably about 13 large muffins). You'll need:
180g raisins
375g self-raising flour
220g sugar
rind of a lemon, finely grated
90g butter, melted
180g creme fraiche or sour cream
125ml milk
2 eggs
Stick your oven on at 180 degrees C, and line a cupcake pan with some paper cases.
Mix the flour, raisins, sugar and lemon rind in a bowl. Add the melted butter. In a large jug beat the milk, creme fraiche and eggs together, and then tip in. It'll look like an unholy mess - give it all a swish about, until all the flour has mixed in properly. It'll still look lumpy (that's the raisins for you), but will smell amazing.
Decant the mixture into your paper cases, trying not to drop it all over the floor. Bung in the oven for about 20 minutes, until they've started to go golden brown.
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