Buttertartmuffins Recipes

BUTTER TART MUFFINS

Steps:

• Place raisins, sugar, butter, eggs, milk, and vanilla in a large heavy-bottomed saucepan. Cook over medium heat, stirring frequently until mixture is hot, slightly thickened, and just beginning to bubble, about 4 to 5 minutes. Cool slightly, uncovered, in the refrigerator, while continuing with recipe.
• Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or coat with cooking spray.
• Stir flour with baking powder, soda, and salt in a large mixing bowl. Make a well in center and pour in warm raisin mixture, stirring just until combined. Stir in nuts until evenly mixed. Spoon batter into muffin cups.
• Bake at 375 degrees F (190 degrees C) in center of oven until golden and a cake tester inserted into center of a muffin comes out clean, about 15 to 17 minutes. Remove from oven and immediately pour about 1 teaspoon syrup over each muffin. Cool muffins in cups for 10 minutes, then remove to a rack. Serve warm.

AWARD-WINNING BUTTER TARTS

Steps:

• Prepare muffin pans by rolling out pie dough and cutting 4-inch (approx) circles; fit dough circles into muffin cups; set aside in fridge until ready to fill.
• In a small bowl, place raisins and cover with hot tap water; let stand on the counter for 30 minutes.
• In a large bowl, using a wooden spoon, mix together the soft butter, brown sugar, salt and corn syrup; stir well until sugar is dissolved and butter is creamed.
• Add egg and vanilla and mix well.
• Drain raisins.
• Retrieve tart shells and divide raisins equally into all shells; then divide butter mixture into all tarts.
• Bake at 400F for 15-20 minutes; filling will be lightly browned but still bubbling.
• Canadians fall into two camps about butter tarts and are quite loyal to their favourite type: runny or firm.
• I like runny-- the type that dribbles when you bite into one; if you like firm, bake them for the full 20 minutes, even adding another minute or two if you wish.
• Let cooked butter tarts cool in pans for 10 minutes after removing from oven; then remove and place on racks until completely cool.

BUTTER TART MUFFINS

Steps:

• Place raisins, sugar, corn syrup, butter, milk and extract in a medium sized saucepan set over medium heat. Cook, stirring almost constantly, until mixture is hot, slightly thickened and just beginning to bubble, from 4 to 5 minutes in total. Cool almost to room temperature before proceeding.
• When the boiled mixture has cooled, whisk the two eggs into it'
• Sift together flour, baking powder, baking soda and salt in a large bowl until well mixed. Make a well in center of flour mixture and pour in the boiled raisin mixture, stirring just until combined. Stir in the nuts until evenly mixed. Do not over mix.
• Preheat oven to 350 degrees F. Grease 12 muffin cups, coat with cooking spray or use paper liners.
• Spoon batter into muffin cups. Bake in center of oven until golden and a cake tester inserted into center of muffin comes out clean, about 20 minutes.
• Remove from oven and immediately brush tops with corn syrup or maple syrup. Cool muffins in cups for 10 minutes.
• Remove muffins to a rack.
• Yields 12 muffins.

BUTTER TART MUFFINS

Steps:

• Place sugar, butter, eggs, milk and vanilla in a heavy-bottom saucepan over medium heat and cook, stirring constantly, until slightly thickened and beginning to bubble. Remove from heat, strain if necessary (to remove any bits of cooked egg). Stir in raisins and let cool, uncovered, in the refrigerator for 10 minutes.
• Preheat oven to 350°F. and grease or line 6 muffin cups.
• In a medium bowl, whisk together the flour, baking powder and baking soda. Add flour mixture to raisin/butter mixture and mix until all the flour is absorbed. Divide batter between 6 prepared muffin cups. (They do not rise much at all, so you'll want to fill/over-fill the cup up.) Bake for 22-25 minutes or until golden and a cake tester comes out clean. Remove from oven and spoon a kitchen teaspoon of maple syrup over each muffin. (I like to spoon another bit of maple syrup over the muffins just before serving, as well).

BUTTER TARTS

Steps:

• Preheat oven to 325 degrees F (170 degrees C).
• Cream the butter, sugar and eggs well. Add remaining ingredients and mix thoroughly.
• Pour batter into tart shells, no more than half full. Bake for 20 - 25 minutes. Watch carefully!!--they'll burn quickly. Filling will keep in the refrigerator for 2 weeks or so. Liquid coffee creamer can be used for cream. Use any good pie pastry for shells.

CANADIAN BUTTER TARTS

Steps:

• Fill a cup with ice and water. Sift the flour and salt into a bowl. Cut in the shortening to make pea-size pieces. Add the tablespoons of ice water from the cup until dough holds together. Form the dough into a ball. The dough is now complete. Put it into a plastic bag or wrap it up and refrigerate for at least 15 minutes.
• Roll the dough between two sheets of waxed paper. Cut the shells using a large glass or your smallest pot. You should have about 12 shells when finished. Put these shells into a greased muffin or tart pan.
• Preheat oven to 350 degrees F (175 degrees C)
• Put walnuts and coconut on baking pan and roast for 5-10 minutes, until brown. Remove from oven and set temperature to 450 degrees F (230 degrees C).
• Fill the bottom of each tart shell with about 10 raisins each.
• Whisk together sugar, egg, butter, vanilla and hot water. Add coconut and walnuts. Pour mixture into tart shells, filling 2/3 full and no more.
• Bake in 450 degrees F (230 degrees C) oven for 10-12 minutes or until golden brown. Let cool before attempting to remove. Makes 12 tarts.