Pirate Raisin Muffins Arrrrrr |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 12 |
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This is the recipe I came up with ( as best I can remember it ) at One World Bakery in Chandler Arizona. It was published in the Arizona Republic. The spiced rum flavor is pornographic. Ingredients:
1 cup rolled oats |
3/4 cup buttermilk |
1/2 cup milk |
1/2 cup whole wheat flour |
1 cup cake flour |
1 tsp baking powder |
1 tsp baking soda |
1/2 tsp salt |
1/4 tsp cinnamon |
1/4 tsp cardamom |
1/4 tsp allspice |
1/4 tsp nutmeg |
2 eggs |
1/3 cup brown sugar |
2 tbsp dark molasses |
6 tbsp melted butter |
1/4 tsp vanilla extract |
1/4 cup of dark rum for the recipe and 2 swigs for you, arrrr |
1/4 cup rum soaked raisins |
1/4 cup rum soaked white raisins |
1/4 cup rum soaked diced apricots (other dried fruits work) |
Directions:
1. Soak dried fruit and raisins for 3-4 hours in a bowl of light rum.
2. Combine the oats, milk and buttermilk and let stand 20 minutes.
3. Sift together the flour, baking powder, salt, baking soda and spices.
4. Stir the eggs into the oats mixture, then add the vanilla, sugar, butter, molasses, rum and flour mix a 1/4 of the mix at a time.
5. Stir until combined.
6. The batter will be lumpy.
7. Fold in the raisins and dried fruit.
8. Spoon into a greased muffin tin about 2/3 full.
9. Bake at 400 F for 15 to 20 minutes.
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