Preparation Time

15 mins

Cooking Time

25 mins


3 to 4




  • 110g butter, softened
  • 100g caster sugar
  • 2 eggs
  • 175g treacle
  • 120g wholemeal flour
  • 125g plain flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon bicarbonate of soda
  • 120ml buttermilk
  • 80g sultanas or raisins


1- Preheat the oven to 180 C / Gas 4. Line a 12 muffin hole tray with paper cases, or generously grease and flour the tin.

2- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each one. Stir in the treacle. Combine the wholemeal flour, plain flour, cinnamon, ginger, bicarbonate of soda and buttermilk; stir into the treacle mixture. Mix just until blended. Fold in raisins. Spoon the mixture into the prepared muffin tray.

3- Bake for 20 to 25 minutes, or until the top of the muffins spring back when lightly pressed. Cool for about 10 minutes in the tray before removing to a wire cooling rack.