These flavorful moist muffins don't crumble when you bite into them. So you may want to take them into the living room for munching while opening gifts.
In a saucepan, combine the first six ingredients. Bring to a boil over medium heat, stirring occasionally. Remove from the heat; cool to room temperature.
In a bowl, combine the flour, baking soda and salt. Add raisin mixture; mix well. Stir in walnuts. Fill greased or paper-line miniature muffin cups two-thirds full.
Bake at 350° for 12-16 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
For glaze, combine the confectioners' sugar, vanilla and enough milk to achieve desired consistency. Drizzle over cooled muffins.
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