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.
Total TimePrep: 20 min. Bake: 15 min.
- 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 in the center comes out clean. Immediately brush muffins with syrup. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
Nutrition Facts1 each: 279 calories, 12g fat (5g saturated fat), 56mg cholesterol, 190mg sodium, 40g carbohydrate (24g sugars, 1g fiber), 4g protein.
Originally published as Butter Tart Muffins in Country Woman Christmas 2007