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Rum Raisin Muffins Recipe

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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.

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14 Servings
Prep: 20 min. Bake: 15 min.

Ingredients

1/2 cup butter, softened
3/4 cup sugar
2 eggs
1 teaspoon rum extract
1-1/2 cups plus 1 tablespoon all-purpose flour, divided
2 teaspoons baking powder
1/2 teaspoon baking soda
1/3 cup milk
1 cup raisins
1/2 cup chopped pecans
1/4 cup maple syrup

Directions

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, 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 comes out clean. Immediately brush muffins with syrup. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Yield: 14 muffins.

Rum Raisin Muffins published in Country Woman Christmas Annual 2007, p29

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