Danish Rum-Raisin Muffins
|Raisins||1 Cup (16 tbs)|
|Dark rum||1⁄2 Cup (8 tbs)|
|All purpose flour||2 Cup (32 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Baking powder||1 1⁄2 Teaspoon|
|Baking soda||1⁄2 Teaspoon|
|Sour cream||1 Cup (16 tbs)|
Drain raisins, reserving rum.
Mix dry ingredients in large bowl.
Cut in butter until coarse meal forms.
Mix in raisins.
Whisk sour cream, egg, vanilla and two tablespoons rum until smooth.
Make a well in center of dry ingredients and pour in cream and egg mixture.
Fill muffin pans three-fourths full and bake until brown.
Bake at 375 degrees 20 minutes