DANISH RUM RAISIN MUFFINS
From The Joy of Muffins - The International Muffin Cook Book. This is what the intro says for this recipe. Rum-flavored desserts became popular in Denmark because of the Danish colonies in the West Indies. Danish rum-raisin muffins are inspired by romfromage and rombudding, rum cream and rum pudding. They are delicious for tea....
Provided by Vicki Butts (lazyme)
Categories Muffins
Time 35m
Number Of Ingredients 12
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.
DANISH RUM RAISIN MUFFINS
From The Joy of Muffins - The International Muffin Cook Book. This is what the intro says for this recipe. Rum-flavored desserts became popular in Denmark because of the Danish colonies in the West Indies. Danish rum-raisin muffins are inspired by romfromage and rombudding, rum cream and rum pudding. They are delicious for tea....
Provided by Vicki Butts (lazyme)
Categories Muffins
Time 35m
Number Of Ingredients 12
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.
YUMMY AND EASY RAISIN MUFFINS
Moist and super yummy Raisin Muffins. I made them from a basic muffin recipe then adding some ingredients of my own and tweaking the cooking time. Very easy to make! Chop the raisins finely--don't mash them! The banana makes the already moist muffins, well, more moist with just a hint of banana flavor. Not to mention that it gives a good look on the muffin top crust. It's important that you use an overripe banana. Enjoy!
Provided by Arashijing
Categories Dessert
Time 30m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven at 400 Fahrenheit.
- Mix the dry ingredients together: flour, baking powder, salt, and sugar.
- In a separate bowl, mix milk, oil, egg, banana, and raisins together. Mix very well.
- Pour mixture on dry ingredients. Mix only until the dry ingredients are moistened.
- Put the batter on muffin pan (with muffin liners!) carefully. Top with one raisin per muffin, if desired.
- Bake for 20 minutes or until light to medium brown.
Nutrition Facts : Calories 221.3, Fat 6, SaturatedFat 1, Cholesterol 20.5, Sodium 205, Carbohydrate 39.4, Fiber 1.2, Sugar 19.3, Protein 3.8
DANISH RUM RAISIN MUFFINS
From The Joy of Muffins - The International Muffin Cook Book. This is what the intro says for this recipe. Rum-flavored desserts became popular in Denmark because of the Danish colonies in the West Indies. Danish rum-raisin muffins are inspired by romfromage and rombudding, rum cream and rum pudding. They are delicious for tea. Serve them with raspberry jam or whipped cream for real Danish appeal.
Provided by lazyme
Categories Quick Breads
Time 35m
Yield 18 muffins
Number Of Ingredients 12
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.
Nutrition Facts : Calories 173.8, Fat 6.8, SaturatedFat 4, Cholesterol 27.1, Sodium 146.8, Carbohydrate 23.1, Fiber 0.7, Sugar 10.8, Protein 2.3
RUM-RAISIN MUFFINS
Rum-soaked raisins and currants dot these glaze-topped delicate muffins. Recipe was in "Sweet and savory Muffins" from a November 1985 issue of Bon Appetit magazine. Overnight soaking of raisins and currants is not included in prep time.
Provided by Leslie in Texas
Categories Quick Breads
Time 45m
Yield 16 muffins
Number Of Ingredients 15
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.
Nutrition Facts : Calories 233.8, Fat 7.8, SaturatedFat 4.8, Cholesterol 31, Sodium 124.2, Carbohydrate 36.3, Fiber 1.1, Sugar 19, Protein 3.1
OATMEAL RAISIN & APPLE MUFFINS
A very simple and delicious answer to the breakfast 'Ho-Hums". Packed with flavor from the cinnamon, cloves, nutmeg, and rum-raisins; these moist muffins are loaded with a powerful nutritional punch that will give you plenty of energy on those chilly fall and winter mornings. Brew yourself a pot of coffee and ENJOY!
Provided by Feast Your Eyes
Categories Quick Breads
Time 37m
Yield 12 muffins
Number Of Ingredients 15
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.
Nutrition Facts : Calories 204.1, Fat 7, SaturatedFat 1.8, Cholesterol 18.6, Sodium 314.5, Carbohydrate 31.6, Fiber 1.7, Sugar 16.7, Protein 3.9
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