1 1/2 c Raisins
3/4 c Granulated sugar
1/2 c Butter; cut into chunks
2 Eggs; beaten
1/2 c Milk
1 ts Vanilla; rum or butterscotch
-flavoring
1 1/2 c All-purpose flour
2 ts Baking powder
1 ts Baking soda
1 pn Salt
1/2 c Walnuts; chopped
1/4 c Corn or maple syrup
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, about 4 to 5 minutes. Cool slightly, uncovered, in the
refrigerator, while continuing with recipe.
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.
Spoon batter into muffin cups. Bake in centre of oven until golden and a
cake tester inserted into centre of a muffin comes out clean, about 15 to
17 minutes. Remove from oven and immediately pour about 1 teaspoon syrup
overtop of each muffin. Cool muffins in cups for 10 minutes, then remove to
a rack. Serve warm. Store muffins in a sealed bag at room temperature for
up to 2 days. For longer storage, refrigerate or preferably freeze.
Nutrients per muffin 4.5 g protein, 12.2 g fat, 47.7 g carbohydrates, 1.6
mg iron, 58 mg calcium,
308 calories.
These were a first prize winner in a recipe contest.
Yields
1 Servings