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Danish Rum-Raisin Muffins

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Ingredients
  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
  Salt 1⁄4 Teaspoon
  Nutmeg 1⁄4 Teaspoon
  Butter 6 Tablespoon
  Sour cream 1 Cup (16 tbs)
  Egg 1
  Vanilla 3⁄4 Teaspoon
Directions

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

Recipe Summary

Cuisine: 
European
Course: 
Dessert
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Servings: 
18

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