From Cakes to Cookies: Three Easy Dessert Recipes that Generously Use Raisins

Raisins bring a delicious sweetness to desserts that is hard to resist. Try these three sweet treats if you're a fan of this dried fruit.

You might just be considered an anomaly for having a liking for raisins. They often get a bad rap and are so frequently picked out of dishes. However, raisins make for a great snack because, despite their shriveled appearance, they are packed with fiber, antioxidants, vitamins, and minerals. And most home cooks will have a stash of raisins somewhere in their kitchen, ready to be added to granola, cakes, breads, and even turned into condiments. Raisins can be rehydrated if you soak them long enough in brandy or rum and use them in your baked goods. So, here is a list of three desserts where you can generously use raisins:

Raisin Bread

Ingredients:

• 1 cup of milk
• 2 ½ tbsp of oil
• 3 cups of refined or whole wheat flour
• 1 tbsp of milk powder
• ½ cinnamon powder
• 1 ½ dry yeast
• 3-4 tbsp of sugar (you can adjust the quantity to your liking)
• 1 tsp salt
• ½ cup raisins

Instructions:

• If you have a bread maker, then all you have to do is place all the wet and dry ingredients in it and wait for it to work its magic.
• But if you are making bread dough by hand, you start by activating the yeast in a tablespoon of warm milk for about 5 minutes.
• In a mixing bowl, combine the activated yeast mixture, salt, the remaining sugar, and oil.
• In another bowl, combine the flour, milk powder, and cinnamon. You can sift them to break up any lumps.
• Gradually add the dry ingredients to the wet mixture and stir until a sticky dough comes together.
• Now, turn the dough onto a generously floured surface and knead until it's smooth and bouncy.
• Place it in a greased bowl, cover with a damp cloth, and put it away in a warm spot (you can also use your microwave) to rest and rise for about an hour.
• After the dough is proofed, punch out the air and place it in a loaf tin lined with parchment paper.
• Another round of proofing for about half an hour is required. Till then, preheat your oven to 350F.
• Bake the loaf for about 20-30 minutes, or until you see the top getting a lovely golden crust.
• After the bread is cool, release it from the pan. Enjoy it with a cup of tea.

Banana Raisin Muffins

Ingredients:

• 2 cups flour
• 3 tsp baking powder
• 1⁄2 tsp salt
• 3⁄4 cup sugar
• 1 overripe banana (mash it
• 3⁄4 cup raisins (you can also finely chop them)
• 1 cup milk
• 1 egg
• 1⁄4 cup vegetable oil
• 1 tsp cinnamon powder

Instructions:

• Preheat your oven to 375F and line your muffin tin with paper liners.Skip this if you have a silicone mold. Greasing it is sufficient.
• Mix all your dry ingredients together in a bowl.
• Take another bowl and cream the banana, oil, sugar, milk, and egg.
• You know the drill when it comes to mixing the dry goods with the wet mixture - go slow and steady.
• Refrain from overmixing, though there won’t be many lumps.
• Add your raisins then transfer the muffin batter to the tin. Don’t fill the mold all the way.
• Bake the muffins for 20 minutes. You can do a toothpick test to check whether they are cooked all the way through.
• Allow the muffins to cool before you consume them.

Eggless Oatmeal Raisin Cookies

Ingredients:

• 1 cup softened butter
• 1 cup brown sugar
• 10 tbsp granulated sugar
• 2 tbsp ground flaxseed mixed with water
• 1 tbsp vanilla extract
• 1 1/2 cups flour
• 1/2 tsp salt
• 1 tsp baking soda
• 1 tsp cinnamon powder
• 1/2 tsp nutmeg powder
• 1 1/2 cups raisins
• 3 cups rolled oats (instant oats are not recommended for this recipe)

Instructions:

• Preheat your oven to 375F and then line your baking tray with parchment paper. These ingredients are enough for two batches.
• Beat the butter till it's creamy, and then add both types of sugars. Continue beating the butter till the sugar completely dissolves.
• Now comes the flaxseed egg and the vanilla extract.
• Mix all the flour, baking soda and spices in a different bowl. Pour in your wet mixture in this.Then add the rolled oats.
• Chill the cookie dough in the fridge before you scoop it out. This will help the cookie get a chewy texture.
• You can use up all the dough in one go or freeze it for another occasion.
• Bake the cookies in the oven for about 10-15 minutes. To evenly cook them, rotate the baking pan by 180 degrees.
• The cookies will seem a little soft and undone, but will be perfect once they cool down.