Rum Raisin Pineapple Muffins Recipe 475

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.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a muffin pan, or use paper liners.
• In a large bowl, combine sugar, margarine, egg, sour cream and rum extract. Beat together until smooth. In a medium bowl, mix together flour, baking powder, baking soda and salt. Blend into egg mixture. Stir in pineapple and coconut. Divide batter into 12 muffin cups.
• Bake in preheated oven for 20 to 25 minutes, or until the tops spring back when lightly tapped.

Steps:

• 1. Soak overnight raisins and dark rum.
• 2. Drain raisins, reserving rum.
• 3. Mix dry ingredients in large bowl. Cut in butter until coarse meal forms.
• 4. 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.
• 5. Fill muffin pans three-fourths full and bake until brown. Bake at 375 degrees 20 minutes.

Steps:

• Preheat oven to 375 degrees.
• In large bowl combine dry ingredients: Flour, Sugar, Baking Powder, ground cinnamon and ground ginger.
• Stir in carrots, raisins and nuts.
• In a seperate bowl, combine wet ingredients: undrained pineapple, eggs, butter and vanilla.
• Stir into dry ingredients until just blended.
• DO NOT OVERBLEND, please. (: (it's for your own good, really).
• Spoon into greased 2 1/2 inch muffin cups.
• Bake in 375 degree oven for 20-25 minutes, or until toothpick inserted into center is clean when removed.
• Remove from pan and cool on wire rack.

Steps:

• Preheat the oven to 400 degrees F. Grease a muffin tin. Soak the raisins in 1/2 cup hot water and 3 tablespoons rum until plumped. In a large bowl, combine the flour, baking powder, baking soda and salt. In a medium bowl, whisk together the brown sugar and egg. Whisk in the orange juice, melted butter, and vanilla. Form a well in the dry ingredients and gradually stir in the wet mixture. Fold in the chopped pineapple and the drained raisins. Spoon the batter into the muffin tin and bake about 15 to 18 minutes, or until the muffins are golden and a toothpick inserted in the middle comes out clean. Remove from the oven and turn the muffins out of the tin. Serve warm.

Steps:

• Measure sugar, egg, butter and sour cream into bowl and beat.
• Stir flour,baking powder,baking soda and salt together.
• Add cream mixture to dry ingredients and stir until moist.
• Stir in pineapple to mix.
• Fill greased muffin trays and bake 375F degrees for 15-20 minutes.

Steps:

• Mix top seven ingredients well by hand. Blend in dry ingredients. Pour into paper muffin cups and bake at 350° for approx. 25 min.

Steps:

• In a bowl, beat cream cheese, sugar and extracts until smooth; stir in egg. Combine the flour, baking soda and salt; add to the creamed mixture alternately with sour cream just until moistened. Fold in pineapple and coconut., Fill greased or paper-line muffin cups three-fourths full. Sprinkle with almonds. Bake at 350° for 25 minutes or until muffins test done. Cool for 10 minutes before removing from pans to wire racks.

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.