- 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
- 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.
Originally published as Rum Raisin Muffins in Country Woman Christmas Annual 2007, p29
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