Rum Raisin Muffins Recipes

RUM-RAISIN MUFFINS

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.

DANISH RUM RAISIN MUFFINS

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.

DANISH RUM RAISIN MUFFINS

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.