Rum And Raisin Muffins Recipes

DANISH RUM RAISIN MUFFINS

Steps:

• 1. Soak overnight raisins and dark rum.
• 2. Drain raisins, reserving rum.
• 3. Mix dry ingredients in large bowl. Cut in butter until coarse meal forms.
• 4. 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.
• 5. Fill muffin pans three-fourths full and bake until brown. Bake at 375 degrees 20 minutes.

RUM RAISIN-PINEAPPLE MUFFINS RECIPE - (4.7/5)

Steps:

• Preheat the oven to 400 degrees F. Grease a muffin tin. Soak the raisins in 1/2 cup hot water and 3 tablespoons rum until plumped. In a large bowl, combine the flour, baking powder, baking soda and salt. In a medium bowl, whisk together the brown sugar and egg. Whisk in the orange juice, melted butter, and vanilla. Form a well in the dry ingredients and gradually stir in the wet mixture. Fold in the chopped pineapple and the drained raisins. Spoon the batter into the muffin tin and bake about 15 to 18 minutes, or until the muffins are golden and a toothpick inserted in the middle comes out clean. Remove from the oven and turn the muffins out of the tin. Serve warm.

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.

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.

OATMEAL RAISIN & APPLE MUFFINS

Steps:

• Preheat oven to 375 degrees F.
• Soak the raisins for 15 minutes in the rum before mixing into batter. This will plump, refresh and add extra flavor to your raisins. Set aside.
• To a small mixing bowl add the beaten egg, buttermilk, brown sugar and melted shortening; stir well to combine.
• To a larger mixing bowl, combine the remaining ingredients. Make a well in the center of the dry ingredients; pour in the buttermilk mixture. Give a good stir. Add the raisins and apple to the batter and continue to stir just until the dry ingredients are moistened. (DO NOT OVER BEAT - IT SHOULD ONLY TAKE ABOUT 20 or 30 STROKES BY HAND.)
• Spoon the batter into 12 paper-lined muffin cups; fill 2/3 of the way.
• Bake for 17 to 20 minutes, or until lightly browned around the edges.