This delightful recipe from Bonnie Deane of Niton Junction, Alta., finished first in our 1995 Great Canadian Muffin Bake-off and has become our most requested muffin recipe ever.
Butter tart muffins
93
PREP TIME
15 min
Makes
12 muffins
* PLUS Cooking time: 4 minutes, Baking Time: 15 minutes
Ingredients
- 1 1/2 cups raisins
- 3/4 cup granulated sugar
- 1/2 cup butter , cut into chunks
- 2 eggs , beaten
- 1/2 cup milk
- 1 tsp vanilla , rum or butterscotch flavouring
- 1 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- pinch of salt
- 1/2 cup walnuts , chopped
- 1/3 cup corn or maple syrup
Instructions
- 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.
- 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 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.
Nutrition (per serving)
- Calories
- 308,
- Protein
- 4.5 g,
- Carbohydrates
- 47.7 g,
- Fat
- 12.2 g,
FILED UNDER: appetizer bake muffins stovetop Vegetarian
