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Rum Raisin Muffins

Rum Raisin Muffins
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.
12 ServingsPrep: 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 2% 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, 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 near the center comes
  • out clean. Immediately brush muffins with syrup. Cool for 5 minutes
  • before removing from pans to wire racks. Serve warm. Yield: 1 dozen.
© Taste of Home 2011 Tasteofhome Logo

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Rum Raisin Muffins (continued)

Nutrition Facts: 1 muffin equals 279 calories, 12 g fat (5 g saturated fat), 56 mg cholesterol, 190 mg sodium, 40 g carbohydrate, 1 g fiber, 4 g protein.
© Taste of Home 2011 Tasteofhome Logo