Quick, easy, low mess, and definitely no icing.
Those were the requirements when my seven year old asked me if we could bake something. I just wasn’t in the mood to deal with anything that took too much brain power or too much cleaning up.
He looked through the big old recipe book that is stuffed with random pieces of stained paper filled with handwritten recipes and made a few suggestions…
“No… not that… we don’t have the right ingredients for that…”
He stooped and grabbed a piece of paper that had fallen to the floor and said “How about this one? Golden syrup muffins? They sound good.”
And they did sounds good, and easy, and low mess, and they didn’t need icing… so we made them.
The golden syrup in these muffins makes them sweet, moist, sort of caramel-ey, and just delicious. It’s a great combination with the sultanas!
They are egg free and they keep well in a sealed container and also freeze well.
If you can’t buy golden syrup you could substitute with light treacle, honey, or even maple syrup. These will all change the flavours slightly, but shouldn’t change the consistency or sweetness of the muffins too much.
- 80 gm softened butter or 1/3 cup of oil
- 1/4 cup brown sugar
- 1/2 cup golden syrup
- 1 1/2 cup plain flour
- 1 1/2 tsp baking soda
- 1 cup hot water
- 1 cup sultanas or other dried fruit.
- Preheat your oven to 180 Celcius and line a large muffing tin with cake cases.
- In a large bowl cream the butter and brown sugar until light and fluffy. Add the golden syrup and mix well.
- Combine the flour and bicarb and add it to the mixture alternating with the hot water.
- Lastly stir through the sultanas or dried fruit.
- Fill the muffin cases almost to the top and bake for 30-40 mins or until they are golden on top and a test skewer comes out cleanly.
Please note: this recipe uses Australian measurements and cooking temperatures, if you need to convert measurements or temperatures this website is useful.
Do you like to bake with your kids?
Here are a few other easy recipes to try: