RUM RAISIN MUFFINS
Both men and women enjoy these rum-flavored, raisin-filled goodies. I think they're best served warm with mugs of hot coffee or cappuccino.
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extract. Combine 1-1/2 cups flour, baking powder and baking soda; add to creamed mixture alternately with milk, beating just until combined. Toss raisins with remaining flour. Fold raisins and pecans into batter. , Fill paper-lined muffin cups two-thirds full. Bake at 375° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Immediately brush muffins with syrup. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
Nutrition Facts : Calories 279 calories, Fat 12g fat (5g saturated fat), Cholesterol 56mg cholesterol, Sodium 190mg sodium, Carbohydrate 40g carbohydrate (24g sugars, Fiber 1g fiber), Protein 4g protein.
RUM AND RAISIN MUFFINS
Tasty, gooey, grown-up muffins! The longer the raisins soak in the rum, the better!
Provided by Rowena Wilkes
Time 35m
Yield Makes Muffins
Number Of Ingredients 14
Steps:
- Put the raisins in a bowl or kilner jar, add the rum and leave to soak for at least 1-2 weeks (the longer the better!)
- Preheat the oven to 200C. Line a muffin tin with 12 paper cases.
- Sift together the flour, baking powder and salt into a large bowl. Stir in the sugar.
- Beat the eggs, milk and melted butter together in a separate bowl. Make a well in the centre of the dry ingredients. Pour in the beaten liquid ingredients and add the soaked raisins with the soaking rum. Stir gently until just combined, do not over-mix.
- Spoon the mixture into the prepared muffin cases and bake in the oven for about 20mins until well-risen, golden brown and firm to the touch.
- Leave the muffins to cool in the tin for 5 mins then transfer to a wire rack to cool completely.
- To make the icing, mix together the butter, icing sugar, rum and milk until smooth and creamy. Spoon equally on to the top of each muffin and sprinkle with the grated chocolate. Enjoy!
RUM RAISIN TRUFFLES
Provided by Ina Garten
Categories dessert
Time 1h10m
Yield 35 to 40 truffles
Number Of Ingredients 5
Steps:
- In a heat-proof bowl set over simmering water, heat the cream until hot to the touch but not boiling and turn off the heat. Add the butter and 12 ounces of the chocolate to the hot cream. Stir until the chocolate melts. Meanwhile, mince the raisins and combine them with the rum in a small bowl. Stir the raisins and rum mixture into the melted chocolate mixture, cover with plastic wrap and set aside at room temperature for 6 hours or overnight.
- The next day, using a very small (1 1/4-inch) ice cream scoop (you can also use 2 spoons), scoop balls of the mixture onto sheet pans lined with parchment paper. Refrigerate for at least 30 minutes.
- When the chocolate is cold, place 10 ounces of the remaining chocolate in a small glass bowl and heat it in a microwave on high for 20 seconds exactly. Stir the chocolate and continue to heat it in the microwave for 20 seconds at a time, stirring in between, until the chocolate is smooth and shiny. This will take 5 or 6 times, depending on your microwave. Add the remaining 4 ounces of chocolate and stir until smooth. The chocolate should be 85 degrees F to 90 degrees F on an instant-read thermometer. If it¿s too cool, heat it briefly in the microwave. You¿ll want it to be pourable.
- Using 2 spoons, pick up a chilled ball in one spoon and warm chocolate in the other and roll them around together until the chilled ball is completely coated in warm chocolate (don¿t drop the ball into the chocolate or the warm chocolate will cool off!). Place the coated truffle back on the parchment paper. Continue coating the balls until they¿re all covered with milk chocolate. Allow to sit at room temperature until the chocolate hardens. Serve at room temperature.
BOURBON (OR RUM) RAISINS
VelvetineNut asked me to post this--it's hardly a recipe and the quantities listed are estimates. The result is wonderful--plump juicy raisins that add incredible flavor to cakes, cookies, fudge, bread pudding, etc. And, there's a bonus--the resulting syrup is delicious. They keep forever and you can just keep adding raisins and/or liquor as needed. Prep time does not include the time you let the raisins soak.
Provided by Chef Kate
Categories Fruit
Time 5m
Yield 2 cups
Number Of Ingredients 2
Steps:
- Find a mason jar or other glass container with a tight-fitting lid.
- Place the raisins in the jar.
- Pour the bourbon (I use Maker's Mark)over the raisins--enough to cover them.
- Give them a shake and close up the jar.
- Let it sit in your cupboard for a few days (although after just a few hours the raisins will begin to plump), inverting the jar occasionally to make sure all the raisins are getting coated.
- Voila!
- For bourbon or dark rum, I suggest dark raisins.
- For white rum, I suggest golden raisins.
Nutrition Facts : Calories 843.6, Fat 0.7, SaturatedFat 0.1, Sodium 17.3, Carbohydrate 114.8, Fiber 5.4, Sugar 85.8, Protein 4.5
OATMEAL-RAISIN MUFFINS
From the Cafe Beaujolais in northern California, a wonderful and different muffin recipe. From "Morning Food" by Margaret S. Fox and John Bear.
Provided by Miss Annie
Categories Quick Breads
Time 1h
Yield 12 Muffins
Number Of Ingredients 11
Steps:
- Combine the oats and buttermilk and let stand 30 minutes.
- Sift together the flour, baking powder, salt, baking soda and cinnamon.
- Stir the eggs into the buttermilk mixture, then add sugar, butter, and flour mixture.
- Stir until just combined.
- The batter will be lumpy.
- Fold in the raisins.
- Spoon into a muffin tin about 2/3 full.
- Bake at 400º F for 15 to 20 minutes.
Nutrition Facts : Calories 160.6, Fat 7.3, SaturatedFat 4.1, Cholesterol 47.1, Sodium 228.9, Carbohydrate 20.9, Fiber 1.1, Sugar 9.4, Protein 3.6
YUMMY AND EASY RAISIN MUFFINS
Moist and super yummy Raisin Muffins. I made them from a basic muffin recipe then adding some ingredients of my own and tweaking the cooking time. Very easy to make! Chop the raisins finely--don't mash them! The banana makes the already moist muffins, well, more moist with just a hint of banana flavor. Not to mention that it gives a good look on the muffin top crust. It's important that you use an overripe banana. Enjoy!
Provided by Arashijing
Categories Dessert
Time 30m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven at 400 Fahrenheit.
- Mix the dry ingredients together: flour, baking powder, salt, and sugar.
- In a separate bowl, mix milk, oil, egg, banana, and raisins together. Mix very well.
- Pour mixture on dry ingredients. Mix only until the dry ingredients are moistened.
- Put the batter on muffin pan (with muffin liners!) carefully. Top with one raisin per muffin, if desired.
- Bake for 20 minutes or until light to medium brown.
Nutrition Facts : Calories 221.3, Fat 6, SaturatedFat 1, Cholesterol 20.5, Sodium 205, Carbohydrate 39.4, Fiber 1.2, Sugar 19.3, Protein 3.8
RUM-RAISIN MUFFINS
Rum-soaked raisins and currants dot these glaze-topped delicate muffins. Recipe was in "Sweet and savory Muffins" from a November 1985 issue of Bon Appetit magazine. Overnight soaking of raisins and currants is not included in prep time.
Provided by Leslie in Texas
Categories Quick Breads
Time 45m
Yield 16 muffins
Number Of Ingredients 15
Steps:
- Soak raisins and currants in rum to cover overnight, stirring occasionally.
- Preheat oven to 400 degrees.
- Generously grease 2 1/2-inch muffin cups or line with paper baking cups.
- Drain fruit, reserving rum.
- Mix flour, sugar,baking powder, baking soda,salt and nutmeg in large bowl.
- Cut in butter until coarse meal forms; mix in fruit.
- Whisk sour cream,egg,vanilla and 2 tablespoons reserved rum in medium bowl until smooth.
- Make well in center of dry ingredients, add sour cream mixture to well and stir into dry ingredients until just blended (batter will be lumpy).
- Spoon batter into prepared cups, filling each 3/4 full.
- Bake until muffins are golden brown and tester inserted in center comes out clean, about 20 minutes.
- Cool 5 minutes in pan.
- Meanwhile prepare glaze:.
- In small bowl, combine sugar, lemon juice and enough reserved rum (about 1 tablespoon) to make medium-thin glaze.
- Remove muffins from pan;spread glaze over top.
- Serve warm or room temperature.
Nutrition Facts : Calories 233.8, Fat 7.8, SaturatedFat 4.8, Cholesterol 31, Sodium 124.2, Carbohydrate 36.3, Fiber 1.1, Sugar 19, Protein 3.1
MOLASSES RAISIN MUFFINS
These healthy, moist, and delicious Molasses Raisin Muffins are a perfect way to start each morning.
Provided by Kathilee and Emma
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 40m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups.
- Beat together the yogurt, egg, molasses, raisins, wheat germ, oats, and butter in a large bowl until evenly mixed. Sift the flour, baking soda, cinnamon, ginger, cloves, and salt on top of the molasses mixture. Fold the flour mixture into the molasses until a batter has formed. Pour batter into muffin cups, filling to the top.
- Bake in preheated oven until a toothpick inserted into the middle of a muffin comes out clean, about 25 minutes.
Nutrition Facts : Calories 214.2 calories, Carbohydrate 37.5 g, Cholesterol 25.6 mg, Fat 5.2 g, Fiber 3.7 g, Protein 7.1 g, SaturatedFat 2.6 g, Sodium 289.4 mg, Sugar 15.2 g
BUTTER TART MUFFINS WITH RAISINS
Muffins as tasty as butter tarts without the calories. Rum or butterscotch flavorings make tasty variations.
Provided by HELEJEAN
Categories Bread Quick Bread Recipes Muffin Recipes
Yield 12
Number Of Ingredients 12
Steps:
- Place raisins, sugar, butter, slightly beaten eggs, milk, and vanilla in a large heavy-bottomed saucepan. Cook over medium heat, stirring frequently, until mixture is hot, slightly thickened, and just beginning to bubble. Cool slightly, uncovered, in the refrigerator.
- Stir flour with baking powder, baking soda, and salt in a large mixing bowl. Make a well in centre, and pour in warm raisin mixture; stir just until combined. Stir in nuts until evenly mixed. Spoon batter into greased muffin cups.
- Bake in center of oven at 350 degrees F (190 degrees C) until golden, about 15 to 17 minutes. Remove from oven, and immediately pour about 1 teaspoon syrup over each muffin. Cool muffins in pan for 10 minutes, then remove to a rack. Serve warm.
Nutrition Facts : Calories 295.7 calories, Carbohydrate 45.2 g, Cholesterol 52.1 mg, Fat 12.1 g, Fiber 1.4 g, Protein 4.4 g, SaturatedFat 5.6 g, Sodium 259 mg, Sugar 24 g
DANISH RUM RAISIN MUFFINS
From The Joy of Muffins - The International Muffin Cook Book. This is what the intro says for this recipe. Rum-flavored desserts became popular in Denmark because of the Danish colonies in the West Indies. Danish rum-raisin muffins are inspired by romfromage and rombudding, rum cream and rum pudding. They are delicious for tea. Serve them with raspberry jam or whipped cream for real Danish appeal.
Provided by lazyme
Categories Quick Breads
Time 35m
Yield 18 muffins
Number Of Ingredients 12
Steps:
- Soak overnight raisins and dark rum.
- Drain raisins, reserving rum.
- Mix dry ingredients in large bowl.
- Cut in butter until coarse meal forms.
- Mix in raisins.
- Whisk sour cream, egg, vanilla and two tablespoons rum until smooth.
- Make a well in center of dry ingredients and pour in cream and egg mixture.
- Fill muffin pans three-fourths full and bake until brown.
- Bake at 375 degrees 20 minutes.
Nutrition Facts : Calories 173.8, Fat 6.8, SaturatedFat 4, Cholesterol 27.1, Sodium 146.8, Carbohydrate 23.1, Fiber 0.7, Sugar 10.8, Protein 2.3
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