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Ingredients
- 1 1/2 c. Raisins
- 3/4 c. Granulated sugar
- 1/2 c. Butter, cut into chunks
- 2 x Large eggs, beaten
- 1/2 c. Lowfat milk
- 1 tsp Vanilla, rum or possibly butterscotch flavoring
- 1 1/2 c. All-purpose flour
- 2 tsp Baking pwdr
- 1 tsp Baking soda
- 1 pch Salt
- 1/2 c. Walnuts, minced
- 1/4 c. Corn or possibly maple syrup
Directions
- Place raisins, sugar, butter, Large eggs, lowfat milk and vanilla in a large heavy-bottomed saucepan. Place over medium heat and cook, stirring frequently, till mix is warm, slightly thickened and just beginning to bubble, about 4 to 5 min. Cold slightly, uncovered, in the refrigerator, while continuing with recipe.
- Preheat oven to 375F (190C). Grease 12 muffin c. or possibly coat with cooking spray. Stir flour with baking pwdr, baking soda and salt in a large mixing bowl. Make a well in centre and pour in hot raisin mix, stirring just till combined. Stir in nuts till proportionately mixed.
- Spoon batter into muffin c.. Bake in centre of oven till golden brown and a cake tester inserted into centre of a muffin comes out clean, about 15 to 17 min. Remove from oven and immediately pour about 1 tsp. syrup overtop of each muffin. Cold muffins in c. for 10 min, then remove to a rack. Serve hot. Store muffins in a sealed bag at room temperature for up to 2 days. For longer storage, chill or possibly preferably freeze.
- These were a first prize winner in a recipe contest.
- (Alberta)
- Preparation Time: 15 min
- Cooking Time: 4 min
- Baking Time: 15minutes
- Makes: 12 muffins
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