Yesterday morning I woke Eric up with these lovely spicy breakfast muffins. I learned to have muffins for breakfast while living in the States. My host mother use to make delicious ones for us in the weekend. They were quite sweet and pastry-like, flavoured with blueberries, poppy seeds or sugar and cinnamon. My muffins contain less sugar and have massive flavours from the spices and lemon zest which get well-balanced out with the sweetness from the raisins. I have also used whole wheat flour for some extra texture. They are delicious served warm with cream cheese or honey.

Makes 12 muffins

50g butter
125g all-purpose flour
125g whole wheat flour
125g brown sugar
2 tsp baking powder
1 tsp cinnamon
1 tsp ground ginger
½ tsp allspice
½ tsp nutmeg
½ tsp ground cloves
Zest from half a lemon
300 ml low-fat yoghurt
90g raisins

Preheat the oven to 175°C.
Melt the butter and set aside to cool.
In a bowl, add flour, sugar, baking powder, spices and lemon zest. Combine with a wooden spoon. Add the melted butter and the yoghurt, stir well to combine. Fold in the raisins.
Prepare a muffin tray with muffin cups. Divide the mixture over the cups. Bake in the oven for 15-20 minutes until golden and an inserted skewer comes out clean.