Butter tart muffins
Source of Recipe
First published in Chatelaine's 01/1995 issue
List of Ingredients
1-1/2 cups ( 375 mL) raisins
3/4 cup ( 175 mL) granulated sugar
1/2 cup ( 125 mL) butter, cut into chunks
2 eggs, beaten
1/2 cup ( 125 mL) milk
1 tsp ( 5 mL) vanilla, rum or butterscotch flavouring
1-1/2 cups ( 375 mL) all-purpose flour
2 tsp ( 10 mL) baking powder
1 tsp ( 5 mL) baking soda
1 pinch of salt
1/2 cup ( 125 mL) walnuts, chopped
1/3 cup ( 75 mL) corn or maple syrup
Recipe
1. Place raisins, sugar, butter, eggs, milk and vanilla in a large heavy-bottomed saucepan. Place over medium heat and cook, stirring frequently, until mixture is hot, slightly thickened and just beginning to bubble, from 4 to 5 minutes. Cool slightly, uncovered, in the refrigerator, while continuing with recipe.
2. Preheat oven to 375F (190C). Grease 12 muffin cups or coat with cooking spray. Stir flour with baking powder, baking soda and salt in a large mixing bowl. Make a well in centre and pour in warm raisin mixture, stirring just until combined. Stir in nuts until evenly mixed.
3. Spoon batter into muffin cups. Bake in centre of preheated 375F (190C) oven until golden and a cake tester inserted into centre of muffin comes out clean, from 15 to 17 minutes. Remove from oven and immediately pour about 1 teaspoon (5 mL) syrup over top of each muffin. Cool in cups for 10 minutes, then turn out onto a rack. Muffins are wonderful served warm. Store in a sealed bag at room temperature for up to 2 days or freeze
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