Danish Rum Raisin Muffins |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 8 |
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From The Joy of Muffins - The International Muffin Cook Book. This is what the intro says for this recipe. Rum-flavored desserts became popular in Denmark because of the Danish colonies in the West Indies. Danish rum-raisin muffins are inspired by romfromage and rombudding, rum cream and rum pudding. They are delicious for tea. Serve them with raspberry jam or whipped cream for real Danish appeal. Ingredients:
1 cup raisins |
1/2 cup dark rum |
2 cups all-purpose flour |
1/2 cup sugar |
1 1/2 teaspoons baking powder |
1/2 teaspoon baking soda |
1/4 teaspoon salt |
1/4 teaspoon nutmeg |
6 tablespoons butter (3/4 stick) |
1 cup sour cream |
1 egg |
3/4 teaspoon vanilla |
Directions:
1. Soak overnight raisins and dark rum.
2. Drain raisins, reserving rum.
3. Mix dry ingredients in large bowl.
4. Cut in butter until coarse meal forms.
5. Mix in raisins.
6. Whisk sour cream, egg, vanilla and two tablespoons rum until smooth.
7. Make a well in center of dry ingredients and pour in cream and egg mixture.
8. Fill muffin pans three-fourths full and bake until brown.
9. Bake at 375 degrees 20 minutes.
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