Rum Raisin Muffins are an easy to prepare breakfast treat! Brown sugar muffins filled with rum-soaked raisins! Recipe yields 1 dozen.
- 1½ cups raisins
- 3 Tablespoons rum white, dark or coconut
- 2 cups all purpose flour
- 1 Tablespoon baking powder
- ½ teaspoon ground cinnamon
- ⅛ teaspoon salt
- ½ cup dark brown sugar* * a HEAPING, packed ½ cup
- 2 large eggs
- 1 cup milk* * a SCANT cup of milk
- 6 Tablespoons vegetable or sunflower oil can sub. melted/cooled butter
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Place raisins in small bowl; stir in rum. Let raisins sit for 1 hour, stirring occasionally. Do NOT drain, once done.
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Preheat oven to 400°F, Grease or insert paper muffin liners into a 12 cup muffin tin.
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Sift flour, baking powder, cinnamon and salt into a large mixing bowl. Add brown sugar; stir well, to combine these dry ingredients. Set aside.
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Place two eggs in separate bowl; whisk lightly. Add oil and milk; whisk until these "wet ingredients" are combined. Hollow out a "well" in the middle of the bowl of dry ingredients; pour in these wet ingredients. Add rum-soaked raisins (and any liquid from their bowl). Stir gently until all ingredients are combined. Be careful to not overmix the batter... only stir until ingredients have been incorporated into a slightly thick batter.
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Evenly divide batter into 12 prepared muffin cups. Fill each cup between 1/2 to 2/3 full. Bake at 400°F for 18-20 minutes. Test to see if done at the 18 minute mark, by inserting a toothpick into the top of a muffin. If it comes out clean, they're done. They will have risen considerably, and be nicely browned. Remove pan from oven. Let muffins cool (still in pan) for 5 minutes, then transfer to wire rack to finish cooling. Enjoy!
Caloric calculation made utilizing vegetable oil in recipe.