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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 12 |
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Both men and women enjoy these rum-flavored, raisin-filled goodies. I think they're best served warm with mugs of hot coffee or cappuccino. Ingredients:
1/2 cup butter, softened |
3/4 cup sugar |
2 eggs |
1 teaspoon rum extract |
1-1/2 cups plus 1 tablespoon king arthur unbleached all-purpose flour, divided |
2 teaspoons baking powder |
1/2 teaspoon baking soda |
1/3 cup 2% milk |
1 cup raisins |
1/2 cup chopped pecans |
1/4 cup maple syrup |
Directions:
1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extract. Combine 1-1/2 cups flour, baking powder and baking soda; add to creamed mixture alternately with milk, beating just until combined. Toss raisins with remaining flour. Fold raisins and pecans into batter.
2. Fill paper-lined muffin cups two-thirds full. Bake at 375° for 15-20 minutes or until a toothpick inserted near the center comes out clean. Immediately brush muffins with syrup. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Yield: 1 dozen.
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