Buttertart Muffins 1983 Recipes

BUTTER TART MUFFINS

Steps:

• Place raisins, sugar, corn syrup, butter, milk and extract in a medium sized saucepan set over medium heat. Cook, stirring almost constantly, until mixture is hot, slightly thickened and just beginning to bubble, from 4 to 5 minutes in total. Cool almost to room temperature before proceeding.
• When the boiled mixture has cooled, whisk the two eggs into it'
• Sift together flour, baking powder, baking soda and salt in a large bowl until well mixed. Make a well in center of flour mixture and pour in the boiled raisin mixture, stirring just until combined. Stir in the nuts until evenly mixed. Do not over mix.
• Preheat oven to 350 degrees F. Grease 12 muffin cups, coat with cooking spray or use paper liners.
• Spoon batter into muffin cups. Bake in center of oven until golden and a cake tester inserted into center of muffin comes out clean, about 20 minutes.
• Remove from oven and immediately brush tops with corn syrup or maple syrup. Cool muffins in cups for 10 minutes.
• Remove muffins to a rack.
• Yields 12 muffins.

BUTTER TART MUFFINS

Steps:

• Place raisins, sugar, butter, eggs, milk, and vanilla in a large heavy-bottomed saucepan. Cook over medium heat, stirring frequently until mixture is hot, slightly thickened, and just beginning to bubble, about 4 to 5 minutes. Cool slightly, uncovered, in the refrigerator, while continuing with recipe.
• Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or coat with cooking spray.
• Stir flour with baking powder, soda, and salt in a large mixing bowl. Make a well in center and pour in warm raisin mixture, stirring just until combined. Stir in nuts until evenly mixed. Spoon batter into muffin cups.
• Bake at 375 degrees F (190 degrees C) in center of oven until golden and a cake tester inserted into center of a muffin comes out clean, about 15 to 17 minutes. Remove from oven and immediately pour about 1 teaspoon syrup over each muffin. Cool muffins in cups for 10 minutes, then remove to a rack. Serve warm.

BUTTERTART MUFFINS

Steps:

• Place raisins, sugar, butter, eggs, milk, and vanilla in a large heavy-bottomed saucepan.
• Cook over medium heat, stirring frequently until mixture is hot, slightly thickened, and just beginning to bubble, about 4 to 5 minutes.
• Cool slightly, uncovered, in the refrigerator, while continuing with recipe.
• Preheat oven to 375 degrees F (190 degrees C).
• Grease 12 muffin cups or coat with cooking spray.
• Stir flour with baking powder, soda, and salt in a large mixing bowl.
• Make a well in center and pour in warm raisin mixture, stirring just until combined.
• Stir in nuts until evenly mixed.
• Spoon batter into muffin cups.
• Bake at 375 degrees F (190 degrees C) in center of oven until golden and a cake tester inserted into center of a muffin comes out clean, about 15 to 17 minutes.
• Remove from oven and immediately pour about 1 teaspoon syrup over each muffin.
• Cool muffins in cups for 10 minutes, then remove to a rack.
• Serve warm.

BUTTERTART MUFFINS 1983

Steps:

• In a saucepan over med.
• heat Stir in the raisins, butter,, sugar,, eggs, milk, and vanilla.
• Stir over the heat for 5 minutes.
• Just until thick, and just coming to a boil.
• Remove from heat and add in dry ingredients.
• Add in nuts.
• Just until blended.
• Pour into 12 muffin cups.
• Bake 18 minutes at 350 degrees.
• Remove when done and drop 1 tsp of Lyles Golden Syrup over the top of each while still hot.
• Let cool in pan.
• Remove from pan.
• Thanks Andy.

BUTTER TART MUFFINS

Steps:

• In a medium saucepan, cook raisins, sugar, butter, eggs, milk and rum flavoring, stirring frequently, until it is slightly thickened and just beginning to bubble.
• Cool slightly, uncovered.
• In a large mixing bowl, stir tog the dry ingredients.
• Make a well in the centre and pour in warm raisin mixture, stirring just until combined.
• Spoon muffin mixture into 12 greased muffins cups.
• Sprinkle walnuts over top of each muffin.
• Bake at 375°F for 17 minutes or until centre tests done.
• Remove from oven and immediately pour 1 tsp syrup over each muffin.
• Cool about 10 minutes before removing them to cool on rack.
• Serve warm or at room temperature.

BUTTER TART MUFFINS WITH MAPLE SYRUP

Steps:

• Place sugar, butter, eggs, milk and vanilla in a heavy-bottom saucepan over medium heat and cook, stirring constantly, until slightly thickened and beginning to bubble. Remove from heat, and strain if necessary. Stir in raisins and let cool, uncovered in refrigerator for 10 minutes.
• Preheat oven to 350°F.
• Combine flour, baking powder and baking soda. Add reserved raisin mixture and mix well.
• Fill into lightly greased large muffin tins. Bake for 15 minutes or until golden and cake tester comes out clean. Remove from oven and brush tops with maple syrup.
• Makes 6 Texas-sized muffins.

BUTTER MUFFIN MIX

Steps:

• In a large bowl, combine the flour, sugar, baking powder and salt. Cut in butter until the mixture resembles coarse crumbs. Store in an airtight container in the refrigerator for up to 3 months. Yield: 3 batches (about 7 cups mix). , To prepare Apricot Muffins: Contents of muffin mix may settle during storage. When preparing recipe, spoon mix into measuring cup. In a large bowl, combine 2-1/3 cups muffin mix and sugar. Combine the egg, milk and extract; stir into dry ingredients just until moistened. Fold in apricots and almonds. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 425° for 10-13 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: 1 dozen., To prepare Beef and Onion Muffins: Contents of muffin mix may settle during storage. When preparing recipe, spoon mix into measuring cup. Place 2-1/3 cups muffin mix in a bowl. Combine egg and milk; stir into mix just until moistened. Fold in beef and onions. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 425° for 10-13 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. , ,