When it’s the weekend we like to do special breakfasts, but I don’t like to spend ages making them!
One of our favourite weekend breakfasts is raisin bread, it’s like a flat fruity scone.
Recipe is from big girl small kitchen, it’s American so uses cups, but I just use one of the kids small mugs.

2 cups plain flour
2 tbsp sugar
2 tsp baking powder
1/2 cup raisins
3/4 cup milk
1/4 cup vege oil
Pinch salt

For the top:
2 tbsp soft butter
1/4 cup cinnamon sugar (1/4 cup sugar with 1/4 tsp cinnamon)

Method:
Mix together dry ingredients, then add wet ingredients.
Mix until it is a stiff dough, if too soft add a touch more flour.
Spoon into a baking tray.
Spread the butter over the dough and sprinkle with the cinnamon sugar.

Cook at 170 degree C for 10-15 minutes.

Quick, easy and delicious!