Rum and raisin muffins

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
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