Rum Raisin Muffins
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This recipe makes 12 servings
Nutritional Info |
|
|---|---|
| Per muffin: about | - |
| cal | 211 |
| pro | 4 g |
| total fat | 6 g |
| sat. fat | 1 g |
| carb | 36 g |
| fibre | 1 g |
| chol | 32 mg |
| sodium | 238 mg |
| % RDI: | - |
| calcium | 5 |
| iron | 9 |
| vit A | 1 |
| folate | 15 |
Mix the dry ingredients the night before and bake these holiday muffins fresh for Christmas morning or a holiday brunch. To replace the rum, use 1 tsp (5 mL) vanilla in 1/4 cup (50 mL) water.
Ingredients
- 1/3 cup golden raisins
- 1/3 cup dark raisins
- 1/4 cup rum
- 1-1/4 cups all-purpose flour
- 1/2 cup whole wheat flour
- 3/4 cup packed brown sugar
- 1 tsp baking powder
- 3/4 tsp baking soda
- 1 tsp ground nutmeg
- 1/2 tsp salt
- 1 cup buttermilk
- 1/4 cup vegetable oil
- 2 eggs
- 1 tsp rum extract
- Topping:
- 1 tbsp granulated sugar
- 1 pinch ground nutmeg
Preparation
Line 12 muffin cups with paper liners or grease; set aside.
In microwaveable bowl, mix golden and dark raisins with rum. Microwave at high for 1 minute or until hot. Let cool.
Meanwhile, in large bowl, whisk together all-purpose and whole wheat flours, brown sugar, baking powder, baking soda, nutmeg and salt.
In separate bowl, whisk together buttermilk, oil, eggs and rum extract; pour over dry ingredients. Add raisin mixture and any remaining liquid; stir just until dry ingredients are moistened. Spoon into prepared cups.
Topping: Mix sugar with nutmeg; sprinkle in centre of each cup. Bake in centre of 375°F (190°C) oven until tester inserted in centre comes out clean, 20 to 25 minutes. Let cool in pan on rack for 5 minutes. Transfer to racks; let cool completely. (Make-ahead: Store in airtight container for up to 2 days or wrap individually in plastic wrap and freeze in airtight container for up to 2 weeks.)
In microwaveable bowl, mix golden and dark raisins with rum. Microwave at high for 1 minute or until hot. Let cool.
Meanwhile, in large bowl, whisk together all-purpose and whole wheat flours, brown sugar, baking powder, baking soda, nutmeg and salt.
In separate bowl, whisk together buttermilk, oil, eggs and rum extract; pour over dry ingredients. Add raisin mixture and any remaining liquid; stir just until dry ingredients are moistened. Spoon into prepared cups.
Topping: Mix sugar with nutmeg; sprinkle in centre of each cup. Bake in centre of 375°F (190°C) oven until tester inserted in centre comes out clean, 20 to 25 minutes. Let cool in pan on rack for 5 minutes. Transfer to racks; let cool completely. (Make-ahead: Store in airtight container for up to 2 days or wrap individually in plastic wrap and freeze in airtight container for up to 2 weeks.)
Source : Holiday Celebrations: 2007
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