Rum Raisin Muffins Recipe

5 1 1
Rum Raisin Muffins Recipe
Rum Raisin Muffins Recipe photo by Taste of Home
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Rum Raisin Muffins Recipe

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5 1 1
Publisher Photo
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.
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min.
MAKES:
12 servings
TOTAL TIME:
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 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.
Originally published as Rum Raisin Muffins in Country Woman Christmas Annual 2007, p29

Nutritional Facts

1 each: 279 calories, 12g fat (5g saturated fat), 56mg cholesterol, 190mg sodium, 40g carbohydrate (24g sugars, 1g fiber), 4g protein.

  • 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
  1. 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.
  2. 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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MY REVIEW
SKS2 User ID: 4424767 140675
Reviewed Oct. 24, 2013

"Light and easy to make. These will be a favorite."

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