Monday, March 15, 2010

Rum and raisin muffins

Rum and raisin muffins / Muffins de passas ao rum

I told you a while ago that my relationship with raisins had began to change – and I think there’s no turning back. Maybe that has got to do with the fact that they are drenched in booze... :)

These muffins turned out really tender and the rum flavor wasn’t overpowering; they are not too sweet, so add a bit more sugar if you feel like it.

First the cookies, now the muffins – next, ice cream. :)

Rum and raisin muffins / Muffins de passas ao rum

Rum and raisin muffins
from The Joy of Muffins

1 cup (155g) dark raisins
½ cup (120ml) white rum
2 cups (280g) all purpose flour
½ cup (100g) caster sugar
1 ½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
¼ teaspoon freshly ground nutmeg
6 tablespoons (84g) unsalted butter, cold but not too firm, chopped
1 cup (260g) plain yogurt
1 egg
¾ teaspoon vanilla extract
icing sugar, to serve

Soak the raisins in the rum overnight.
Preheat the oven to 190°C/375°F; line 18 muffin pans with paper cases.
Drain raisins, reserving rum. Whisk flour, sugar, baking powder, baking soda, salt and nutmeg in a large bowl. Cut in butter until coarse meal forms – I rubbed it in the dry ingredients using my fingertips. Mix in raisins.
In a small bowl or jar, whisk yogurt, egg, vanilla and 2 tablespoons of rum until smooth. Make a well in the center of dry ingredients and pour in mixture. Mix with a fork just until incorporated. Fill muffin pans ¾ full and bake until golden, about 20 minutes.
Let cool and sprinkle with icing sugar.

Makes 18 – I halved the recipe above, used 1/3 cup (80ml) capacity muffins pans and got 7 muffins


~~louise~~ said...

ooooooo......they look good Patricia. A refreshing change from all the Guinness baking I've been seeing all week. (not that I object to Guinness:)

Thanks for sharing...

Katie said...

These look wonderfully fluffy. Rum and raisin is my dads favourite ice cream - I'll have to try baking him a batch of these

Fran said...

These look wonderful, so soft. I'm still not a fan of raisins, but maybe that will change in the future :)

Anonymous said...

I don't like raisins. But if I can replace them by cranberry... Yum!

(My English isn`t preety good, I now. But I`m learning. ;))

VegeCooking Club said...

Rum and raisin is such a perfect combo. I love that the muffins seem to be the correct portion size as well instead of the gargantuan ones I have been seeing lately.

Joy said...

Honey, congratulations on being nominated on Saveur's best food blogs!!! So happy to see you on there when I was voting. :)

Sonia ~ Nasi Lemak Lover said...

Hi, This is my 1st time here, love your blog, simple and a lot of baking, will be back often to check what you baking.

Xiaolu @ 6 Bittersweets said...

Lovely muffins and styling, Patricia! I just want to pop one right in my mouth.

mitzimi @ said...

We had just polished off the last of a batch of rum raisin rolls when I came across your recipe. I was thinking of making another batch, but now I can't wait to try your muffins instead!

Abby said...

Rum and raisins - a classic combination! So pretty.

Patricia Scarpin said...

Louise, thank you!
I have yet to try baking with Guinness!

Katie, thank you! I hope your dad likes them!

Fran, thank you! These might convert you. ;)

Zaytoon, your English is fine! Thank you for stopping by! Oh, and I love cranberries, too, yum!

Dawn, tks for stopping by! These are not too big, indeed - and one can always have seconds. ;)

Joy, dearie, thank you!

Sonia, thank you for visiting and commenting! Hope to see you around again!

Xiaolu, thank you! Have as many as you want, darling!

Mitzimi, thank you for stopping by!

Abby, thank you, sweetie!

jue said...

hey patricia, I gonna bake this as a cake...tagged u in my blog

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