Joannes Butter Tart Muffins Food

BUTTER TART MUFFINS

Steps:

• Place sugar, butter, eggs, milk and vanilla in a heavy-bottom saucepan over medium heat and cook, stirring constantly, until slightly thickened and beginning to bubble. Remove from heat, strain if necessary (to remove any bits of cooked egg). Stir in raisins and let cool, uncovered, in the refrigerator for 10 minutes.
• Preheat oven to 350°F. and grease or line 6 muffin cups.
• In a medium bowl, whisk together the flour, baking powder and baking soda. Add flour mixture to raisin/butter mixture and mix until all the flour is absorbed. Divide batter between 6 prepared muffin cups. (They do not rise much at all, so you'll want to fill/over-fill the cup up.) Bake for 22-25 minutes or until golden and a cake tester comes out clean. Remove from oven and spoon a kitchen teaspoon of maple syrup over each muffin. (I like to spoon another bit of maple syrup over the muffins just before serving, as well).

BUTTER TART MUFFINS

Steps:

• Place raisins, sugar, butter, 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, about 4 to 5 minutes. Cool slightly, uncovered, in the refrigerator, while continuing with recipe.
• Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or coat with cooking spray.
• Stir flour with baking powder, soda, and salt in a large mixing bowl. Make a well in center and pour in warm raisin mixture, stirring just until combined. Stir in nuts until evenly mixed. Spoon batter into muffin cups.
• Bake at 375 degrees F (190 degrees C) in center of oven until golden and a cake tester inserted into center of a muffin comes out clean, about 15 to 17 minutes. Remove from oven and immediately pour about 1 teaspoon syrup over each muffin. Cool muffins in cups for 10 minutes, then remove to a rack. Serve warm.

JOANNE'S BUTTER TART MUFFINS

Steps:

• Place raisins, sugar, butter, 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, about 4 to 5 minutes. Cool slightly, uncovered, in the refrigerator, while continuing with recipe.
• Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups.
• Stir flour with baking powder, soda, and salt in a large mixing bowl. Make a well in center and pour in warm raisin mixture, stirring just until combined. Stir in nuts until evenly mixed. Spoon batter into muffin cups.
• Bake at 375 degrees F (190 degrees C) in center of oven until golden and a cake tester inserted into center of a muffin comes out clean, about 15 to 17 minutes.
• Remove from oven and immediately pour about 1 teaspoon syrup over each muffin. Cool muffins in cups for 10 minutes, then remove to a rack.
• Serve warm.

NUTTY, FRUITY, FESTIVE MUFFIN TARTS

Steps:

• First make the pastry. Sift the flour into a large bowl, add the butter and, using your fingertips, rub it into the flour so the mixture resembles breadcrumbs. Measure 150ml/¼ pint cold water into a jug. Stir the ground almonds and sugar into the flour mixture, then add the egg yolk and a little of the water, stirring with a knife. Gradually work in the rest of the water, stirring until you have a soft pastry ball. Wrap it in cling film and chill for 20-30 minutes.
• Meanwhile, make the filling. Preheat the oven to fan 180C/conventional 200C/gas 6. Tip the ground almonds, sugar, currants, sultanas, almonds and spices into a large bowl and stir. Melt the butter (use the microwave for speed) and add to the dry ingredients with the beaten eggs and the lemon and orange zest and juice. Mix together really well.
• Roll out the pastry on a lightly floured surface (working with half at a time is easiest) to about 5mm thickness. Cut out about 24 rounds using a 10cm round cutter. Use each round to line a muffin tin (use two trays, or bake in batches). Spoon the filling into each pastry-lined tart, so it is just shy of the top of the pastry.
• Bake for 20-25 minutes until pale golden, then turn each tart out on to a wire rack and dust with icing sugar. Lovely served warm or cold.

BUTTER TART MUFFINS WITH MAPLE SYRUP

Steps:

• Place sugar, butter, eggs, milk and vanilla in a heavy-bottom saucepan over medium heat and cook, stirring constantly, until slightly thickened and beginning to bubble. Remove from heat, and strain if necessary. Stir in raisins and let cool, uncovered in refrigerator for 10 minutes.
• Preheat oven to 350°F.
• Combine flour, baking powder and baking soda. Add reserved raisin mixture and mix well.
• Fill into lightly greased large muffin tins. Bake for 15 minutes or until golden and cake tester comes out clean. Remove from oven and brush tops with maple syrup.
• Makes 6 Texas-sized muffins.

BUTTER TART MUFFINS

Steps:

• In a medium saucepan, cook raisins, sugar, butter, eggs, milk and rum flavoring, stirring frequently, until it is slightly thickened and just beginning to bubble.
• Cool slightly, uncovered.
• In a large mixing bowl, stir tog the dry ingredients.
• Make a well in the centre and pour in warm raisin mixture, stirring just until combined.
• Spoon muffin mixture into 12 greased muffins cups.
• Sprinkle walnuts over top of each muffin.
• Bake at 375°F for 17 minutes or until centre tests done.
• Remove from oven and immediately pour 1 tsp syrup over each muffin.
• Cool about 10 minutes before removing them to cool on rack.
• Serve warm or at room temperature.

BUTTERTART MUFFINS 1983

Steps:

• In a saucepan over med.
• heat Stir in the raisins, butter,, sugar,, eggs, milk, and vanilla.
• Stir over the heat for 5 minutes.
• Just until thick, and just coming to a boil.
• Remove from heat and add in dry ingredients.
• Add in nuts.
• Just until blended.
• Pour into 12 muffin cups.
• Bake 18 minutes at 350 degrees.
• Remove when done and drop 1 tsp of Lyles Golden Syrup over the top of each while still hot.
• Let cool in pan.
• Remove from pan.
• Thanks Andy.

BUTTERTART MUFFINS

Steps:

• Place raisins, sugar, butter, 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, about 4 to 5 minutes.
• Cool slightly, uncovered, in the refrigerator, while continuing with recipe.
• Preheat oven to 375 degrees F (190 degrees C).
• Grease 12 muffin cups or coat with cooking spray.
• Stir flour with baking powder, soda, and salt in a large mixing bowl.
• Make a well in center and pour in warm raisin mixture, stirring just until combined.
• Stir in nuts until evenly mixed.
• Spoon batter into muffin cups.
• Bake at 375 degrees F (190 degrees C) in center of oven until golden and a cake tester inserted into center of a muffin comes out clean, about 15 to 17 minutes.
• Remove from oven and immediately pour about 1 teaspoon syrup over each muffin.
• Cool muffins in cups for 10 minutes, then remove to a rack.
• Serve warm.

AWARD-WINNING BUTTER TARTS

Steps:

• Prepare muffin pans by rolling out pie dough and cutting 4-inch (approx) circles; fit dough circles into muffin cups; set aside in fridge until ready to fill.
• In a small bowl, place raisins and cover with hot tap water; let stand on the counter for 30 minutes.
• In a large bowl, using a wooden spoon, mix together the soft butter, brown sugar, salt and corn syrup; stir well until sugar is dissolved and butter is creamed.
• Add egg and vanilla and mix well.
• Drain raisins.
• Retrieve tart shells and divide raisins equally into all shells; then divide butter mixture into all tarts.
• Bake at 400F for 15-20 minutes; filling will be lightly browned but still bubbling.
• Canadians fall into two camps about butter tarts and are quite loyal to their favourite type: runny or firm.
• I like runny-- the type that dribbles when you bite into one; if you like firm, bake them for the full 20 minutes, even adding another minute or two if you wish.
• Let cooked butter tarts cool in pans for 10 minutes after removing from oven; then remove and place on racks until completely cool.