Danish Rum Raisin Muffins Food

RUM RAISIN MUFFINS

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.

RUM AND RAISIN MUFFINS

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!

DANISH RUM RAISIN MUFFINS

Steps:

• 1. Soak the raisins in the dark rum overnight.
• 2. Drain raisins, reserving rum.
• 3. Mix dry ingredients in large bowl.
• 4. Cut in butter until coarse meal forms.
• 5. Mix in raisins.
• 6. Whisk sour cream, egg, vanilla and two tablespoons rum until smooth. (Reserved rum from soaking raisins).
• 7. Make a well in center of dry ingredients and pour in cream and egg mixture.
• 8. Fill muffin pans three-fourths full and bake until brown. The batter will be quite thick.
• 9. Bake at 375 degrees 20 minutes.

RUM RAISIN KUGEL MUFFINS

Steps:

• Preheat oven to 375°F
• Bring a large pot of water to a boil
• Season with salt and boil the egg noodles just a little bit shy of al dente, about 7 minutes
• In a small pot, combine rum and raisins
• Cook over medium-high heat until rum begins to evaporate and the raisins pulp, about 5 minutes
• Remove from heat and let cool
• In a large mixing bowl, combine sour cream, cottage cheese, cream cheese, eggs, egg yolks and sugar
• Whisk until combined then season with salt, cinnamon, nutmeg, lemon zest and rum raisin extract
• When the noodles have finished cooking, drain and add them into the bowl with the cream mixture
• Mix to coat
• Toss in the toasted pine nuts
• Butter or spray a 12-cup muffin tin generously to create a nonstick surface
• Scoop the kugel mixture into the muffin tin, making sure to really pack the noodles into the individual cups
• Put into the oven and bake for 35-40 minutes or until set and brown on top

DANISH RUM RAISIN MUFFINS

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.

RUM RAISIN MUFFINS

Steps:

• Preheat oven to 400°F and line a muffin tin with papers (or grease with nonstick spray).
• Combine raisins and rum and let sit for at least 30 minutes, or overnight.
• Sift together flours, salt, baking powder, and baking soda and set aside.
• In a large bowl, cream together butter and brown sugar until fluffy, then beat in eggs.
• Stir flour mixture into the sugar mixture until just moistened.
• Gently stir in the milk, then stir in raisins and excess rum.
• Divide batter among 12 muffin cups.
• Bake at 400°F for 15 minutes. Serve immediately.

RUM RAISIN CINNAMON SWIRL MUFFINS

Steps:

• In a small sauce pan add rum and raisins and bring to a simmer. Allow the raisins to soak up the rum for about 5 minutes. Take off the heat and let cool.
• Preheat oven to 350 degrees. Grease muffin tin with spray.
• In a small bowl mix dry ingredients oat flour, whole wheat flour, all purpose flour, baking powder, baking soda, 1/2 teaspoon cinnamon and salt. Set aside.
• In another large bowl add wet ingredients. Egg, maple syrup, Greek yogurt, apple sauce, avocado oil, cooled raisins with rum, and almond milk. Mix well.
• Slowly mix in dry ingredients in with the wet being careful not to over mix.
• In a small bowl mix together brown sugar with remaining cinnamon. Set aside.
• Add small spoonful of muffin mixture to bottom of muffin tin. Put an 1/8 teaspoon of brown sugar mixture on top, then layer with another small spoonful of muffin batter on top. Swirl with knife. Repeat with all muffins.
• With fingers sprinkle any remaining brown sugar cinnamon mixture over the top of muffins.
• Place in oven and bake for 17-18 minutes or until tooth pick comes out clean.

RUM-RAISIN MUFFINS

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.