Rum And 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.

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.

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:

• 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.

YUMMY AND EASY RAISIN MUFFINS

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.

DANISH RUM RAISIN MUFFINS

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.

OATMEAL RAISIN & APPLE MUFFINS

Steps:

• Preheat oven to 375 degrees F.
• Soak the raisins for 15 minutes in the rum before mixing into batter. This will plump, refresh and add extra flavor to your raisins. Set aside.
• To a small mixing bowl add the beaten egg, buttermilk, brown sugar and melted shortening; stir well to combine.
• To a larger mixing bowl, combine the remaining ingredients. Make a well in the center of the dry ingredients; pour in the buttermilk mixture. Give a good stir. Add the raisins and apple to the batter and continue to stir just until the dry ingredients are moistened. (DO NOT OVER BEAT - IT SHOULD ONLY TAKE ABOUT 20 or 30 STROKES BY HAND.)
• Spoon the batter into 12 paper-lined muffin cups; fill 2/3 of the way.
• Bake for 17 to 20 minutes, or until lightly browned around the edges.