Apple Spice Muffins
|Raisins||1 Cup (16 tbs)|
|Diced apples||1 1⁄2 Cup (24 tbs) (Use Granny Smith Variety)|
|Dark rum||4 Cup (64 tbs), heated|
|All purpose flour||3 Cup (48 tbs)|
|Baking powder||4 Teaspoon|
|Ground cinnamon||1 Tablespoon|
|Ground nutmeg||1 Teaspoon|
|Ground cloves||3⁄4 Teaspoon|
|Milk||1 1⁄3 Cup (21.33 tbs)|
|Vanilla extract||2 Teaspoon|
|Sugar||1 1⁄3 Cup (21.33 tbs)|
|Unsalted butter||9 Tablespoon (1/2 Cup Or 1 Stick Plus 1 Tablespoon Butter, At Room Temperature)|
|Vegetable shortening||5 Tablespoon|
|Streusel topping||1 Cup (16 tbs)|
Preheat the oven to 375°F.
Grease the 24 cups or line them with paper cups.
Soak the raisins and apples in the rum.
In a medium bowl, stir the flour, baking powder, and spices together.
In a small bowl, combine the milk and vanilla.
In a large bowl, cream the sugar, butter, shortening, and salt together on medium speed for 2 minutes.
On low speed, add the eggs one at a time, mixing after each addition.
Scrape the sides of the bowl down and continue to mix on medium speed for 2 minutes.
With the mixer on low speed, alternately add the flour and milk mixtures to the creamed ingredients by thirds.
Scrape down the sides of the bowl and mix for 1 minute on low speed.
Scrape the bowl again, then mix the batter on medium speed for an additional 2 minutes.
Fold in the fruit and rum.
Fill the muffin tins three-fourths full and sprinkle liberally with the streusel topping.
Bake for 18 to 25 minutes, or until the muffins are golden brown and a toothpick comes out clean when inserted in the center.
Let cool in the pan for 5 minutes before turning the muffins out onto wire racks to cool.