Pettite Two a Pret

Happy Eater 🙂

Around Easter in Bulgaria, we usually prepare a sweet type of bread with raisins, but as is a bit time-consuming I usually prepare something smaller and faster- muffins. It is almost the same taste –I guess the raisins and the lemons give the raisins similar taste.

I want to try to prepare to original but maybe next year 🙂

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Servings: 10-12

Time to Prepare: 15 min

Time to Bake: 30 min

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How to:

1. Soak the raisins in the milk for 1 to 2 hours before starting to prepare the muffins. You can use dry, as well, but soaking it will give the muffins more sweetness, and the raisins will taste better.
2. In a medium bowl whisk the eggs and after add the honey mixing well. You can use a hand mixer or blender if you want.
3. In a small bowl, place the baking soda and sodium bicarbonate and add the lemon juice. This will activate the soda and better incorporate it into the batter.
4. Add the soda mixture to the egg mixture and again mix well.
5. Add the oil and mix well.
6. Add the rolled oats and mix well.
7. Add the milk with the soaked raisins lemon zest and chopped walnuts and mix well.
8. Leave for about 10 minutes so the oats can soak any liquid.
9. Fill out a cupcake form -oiled in advance. If you don’t have cupcake forms you can use a one-round cake form or small cake baking tray.
10. Place in a preheated oven for about 25-30 minutes on a 150-degree.
11. Take out and leave to cool.
12. Serve as it is plain or with cream and jam.
13. Enjoy 🙂