Rum and Raisin Muffins
The idea for these muffins came from (other than Mum's penchant for
a drinkie) a quite bare pantry on muffin making morning. Deep in the dark
recesses of Christmas baking leftovers she found some raisins and the
only thing she thought could brighten them up was some rum. Well it worked
and these are a favourite of the teenage daughter... like mother like
daughter perhaps. Luckily alcohol burns off during cooking and leaves
only the flavour.
- 1 3/4 cups self raising flour
- 2 tblsn caster sugar
- 1 tsp baking powder
- 1 cup raisins
- 1/2 cup brown rum
- 1 egg, lightly beaten
- 3/4 cup milk
- 1/3 cup of butter, melted
- A few hours before leave the raisins to soak in the rum.
- Preheat the oven to 200°C . Prepare 12 regular muffin tins by
brushing the bases with oil.
- Sift the flour and baking powder in a bowl. Mix in the sugar, then
make a well in the middle.
- In another bowl mix the egg, milk, and butter. Stir in the raisins
with any rum that is left from soaking them.
- Add the liquid ingredients to the dry ones and fold lightly with a
fork. Do not over mix.. it just has to be wet mostly through.
- Spoon into muffin tins, filling each one about two-thirds.
- Bake for approximately 15-20 minutes or until just starting to brown
and a skewer or toothpick comes out clean.
- Place muffins on a wire rack to cool.