While a "bread muffin" doesn't sound very exciting, these muffins are surprisingly delicious and very unique. The caraway seeds give the muffins a minty fresh taste which is equally surprising and pleasing. The thick muffin batter will make you think you have picked a dud recipe, yet it somehow works and you'll be wanting to make more!
Ingredients 2 1/4 cups plain flour
1/2 cup sugar plus extra for sprinkling if desired
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon bicarb soda
1 teaspoon caraway seeds
1 cup buttermilk
1/4 cup melted butter
1/4 cup olive oil
3/4 cup sultanas
Heat the oven to 200 degrees celsius
In a large bowl combine the flour, sugar, baking powder, salt, bicarb soda, and caraway seeds
In another bowl, beat the egg, then add buttermilk, melted butter, olive oil and mix together.
Add the wet ingredients to the large bowl of dry ingredients and combine. The resulting muffin mix will more closely resemble bread dough than muffin butter.
Fold the sultanas through the muffin mix.
Spoon mixture into 12 muffin cases. Fill the muffin cases 3/4 full as best you can.
Sprinkle muffins with sugar if you desire. The pictures in this recipe show the muffins without a sprinkling of sugar.
Bake the muffins for 15 minutes or until an inserted toothpick comes out clean.
Allow to cool for 5 minutes then transfer to a wire rack to finish cooling.
Hint: to prevent the sultanas on the top of the muffins from burning, soak them in water before folding them into the muffin mix.