Rum And Raisin Muffins Recipes

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RUM-RAISIN MUFFINS



Rum-Raisin Muffins image

Rum-soaked raisins and currants dot these glaze-topped delicate muffins. Recipe was in "Sweet and savory Muffins" from a November 1985 issue of Bon Appetit magazine. Overnight soaking of raisins and currants is not included in prep time.

Provided by Leslie in Texas

Categories     Quick Breads

Time 45m

Yield 16 muffins

Number Of Ingredients 15

1/2 cup golden raisin
1/2 cup dried currant
1/2 cup dark rum
2 cups all-purpose flour
3/4 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon grated nutmeg
6 tablespoons unsalted butter, room temperature (3/4 stick)
1 cup sour cream
1 egg, room temperature
3/4 teaspoon vanilla
1/3 cup powdered sugar
3 drops fresh lemon juice

Steps:

  • Soak raisins and currants in rum to cover overnight, stirring occasionally.
  • Preheat oven to 400 degrees.
  • Generously grease 2 1/2-inch muffin cups or line with paper baking cups.
  • Drain fruit, reserving rum.
  • Mix flour, sugar,baking powder, baking soda,salt and nutmeg in large bowl.
  • Cut in butter until coarse meal forms; mix in fruit.
  • Whisk sour cream,egg,vanilla and 2 tablespoons reserved rum in medium bowl until smooth.
  • Make well in center of dry ingredients, add sour cream mixture to well and stir into dry ingredients until just blended (batter will be lumpy).
  • Spoon batter into prepared cups, filling each 3/4 full.
  • Bake until muffins are golden brown and tester inserted in center comes out clean, about 20 minutes.
  • Cool 5 minutes in pan.
  • Meanwhile prepare glaze:.
  • In small bowl, combine sugar, lemon juice and enough reserved rum (about 1 tablespoon) to make medium-thin glaze.
  • Remove muffins from pan;spread glaze over top.
  • Serve warm or room temperature.

Nutrition Facts : Calories 233.8, Fat 7.8, SaturatedFat 4.8, Cholesterol 31, Sodium 124.2, Carbohydrate 36.3, Fiber 1.1, Sugar 19, Protein 3.1

DANISH RUM RAISIN MUFFINS



Danish Rum Raisin Muffins image

From The Joy of Muffins - The International Muffin Cook Book. This is what the intro says for this recipe. Rum-flavored desserts became popular in Denmark because of the Danish colonies in the West Indies. Danish rum-raisin muffins are inspired by romfromage and rombudding, rum cream and rum pudding. They are delicious for tea....

Provided by Vicki Butts (lazyme)

Categories     Muffins

Time 35m

Number Of Ingredients 12

1 c raisins
1/2 c dark rum
2 c all purpose flour
1/2 c sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 tsp nutmeg
6 Tbsp butter (3/4 stick)
1 c sour cream
1 egg
3/4 tsp vanilla

Steps:

  • 1. Soak the raisins in the dark rum overnight.
  • 2. Drain raisins, reserving rum.
  • 3. Mix dry ingredients in large bowl.
  • 4. Cut in butter until coarse meal forms.
  • 5. Mix in raisins.
  • 6. Whisk sour cream, egg, vanilla and two tablespoons rum until smooth. (Reserved rum from soaking raisins).
  • 7. Make a well in center of dry ingredients and pour in cream and egg mixture.
  • 8. Fill muffin pans three-fourths full and bake until brown. The batter will be quite thick.
  • 9. Bake at 375 degrees 20 minutes.

DANISH RUM RAISIN MUFFINS



Danish Rum Raisin Muffins image

From The Joy of Muffins - The International Muffin Cook Book. This is what the intro says for this recipe. Rum-flavored desserts became popular in Denmark because of the Danish colonies in the West Indies. Danish rum-raisin muffins are inspired by romfromage and rombudding, rum cream and rum pudding. They are delicious for tea. Serve them with raspberry jam or whipped cream for real Danish appeal.

Provided by lazyme

Categories     Quick Breads

Time 35m

Yield 18 muffins

Number Of Ingredients 12

1 cup raisins
1/2 cup dark rum
2 cups all-purpose flour
1/2 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon nutmeg
6 tablespoons butter (3/4 stick)
1 cup sour cream
1 egg
3/4 teaspoon vanilla

Steps:

  • Soak overnight raisins and dark rum.
  • Drain raisins, reserving rum.
  • Mix dry ingredients in large bowl.
  • Cut in butter until coarse meal forms.
  • Mix in raisins.
  • Whisk sour cream, egg, vanilla and two tablespoons rum until smooth.
  • Make a well in center of dry ingredients and pour in cream and egg mixture.
  • Fill muffin pans three-fourths full and bake until brown.
  • Bake at 375 degrees 20 minutes.

Nutrition Facts : Calories 173.8, Fat 6.8, SaturatedFat 4, Cholesterol 27.1, Sodium 146.8, Carbohydrate 23.1, Fiber 0.7, Sugar 10.8, Protein 2.3

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