Rum Raisin Muffins Recipes

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RUM AND RAISIN MUFFINS



Rum and Raisin muffins image

Tasty, gooey, grown-up muffins! The longer the raisins soak in the rum, the better!

Provided by Rowena Wilkes

Time 35m

Yield Makes Muffins

Number Of Ingredients 14

200g raisins
3 tbsp rum
280g plain flour
1 tbsp baking powder
pinch of salt
115g soft dark brown sugar
2 eggs
200ml milk
85g butter, melted and cooled
50g softened butter
95g icing sugar
1 1/5 tsp rum
1 tsp milk
dark chocolate, grated

Steps:

  • Put the raisins in a bowl or kilner jar, add the rum and leave to soak for at least 1-2 weeks (the longer the better!)
  • Preheat the oven to 200C. Line a muffin tin with 12 paper cases.
  • Sift together the flour, baking powder and salt into a large bowl. Stir in the sugar.
  • Beat the eggs, milk and melted butter together in a separate bowl. Make a well in the centre of the dry ingredients. Pour in the beaten liquid ingredients and add the soaked raisins with the soaking rum. Stir gently until just combined, do not over-mix.
  • Spoon the mixture into the prepared muffin cases and bake in the oven for about 20mins until well-risen, golden brown and firm to the touch.
  • Leave the muffins to cool in the tin for 5 mins then transfer to a wire rack to cool completely.
  • To make the icing, mix together the butter, icing sugar, rum and milk until smooth and creamy. Spoon equally on to the top of each muffin and sprinkle with the grated chocolate. Enjoy!

RUM RAISIN MUFFINS



Rum Raisin Muffins image

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.

Provided by Taste of Home

Time 35m

Yield 1 dozen.

Number Of Ingredients 11

1/2 cup butter, softened
3/4 cup sugar
2 eggs
1 teaspoon rum extract
1-1/2 cups plus 1 tablespoon 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

Steps:

  • 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. , Fill paper-lined muffin cups two-thirds full. Bake at 375° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Immediately brush muffins with syrup. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

Nutrition Facts : Calories 279 calories, Fat 12g fat (5g saturated fat), Cholesterol 56mg cholesterol, Sodium 190mg sodium, Carbohydrate 40g carbohydrate (24g sugars, Fiber 1g fiber), Protein 4g protein.

RUM-RAISIN MUFFINS



Rum-Raisin Muffins image

Rum-soaked raisins and currants dot these glaze-topped delicate muffins. Recipe was in "Sweet and savory Muffins" from a November 1985 issue of Bon Appetit magazine. Overnight soaking of raisins and currants is not included in prep time.

Provided by Leslie in Texas

Categories     Quick Breads

Time 45m

Yield 16 muffins

Number Of Ingredients 15

1/2 cup golden raisin
1/2 cup dried currant
1/2 cup dark rum
2 cups all-purpose flour
3/4 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon grated nutmeg
6 tablespoons unsalted butter, room temperature (3/4 stick)
1 cup sour cream
1 egg, room temperature
3/4 teaspoon vanilla
1/3 cup powdered sugar
3 drops fresh lemon juice

Steps:

  • Soak raisins and currants in rum to cover overnight, stirring occasionally.
  • Preheat oven to 400 degrees.
  • Generously grease 2 1/2-inch muffin cups or line with paper baking cups.
  • Drain fruit, reserving rum.
  • Mix flour, sugar,baking powder, baking soda,salt and nutmeg in large bowl.
  • Cut in butter until coarse meal forms; mix in fruit.
  • Whisk sour cream,egg,vanilla and 2 tablespoons reserved rum in medium bowl until smooth.
  • Make well in center of dry ingredients, add sour cream mixture to well and stir into dry ingredients until just blended (batter will be lumpy).
  • Spoon batter into prepared cups, filling each 3/4 full.
  • Bake until muffins are golden brown and tester inserted in center comes out clean, about 20 minutes.
  • Cool 5 minutes in pan.
  • Meanwhile prepare glaze:.
  • In small bowl, combine sugar, lemon juice and enough reserved rum (about 1 tablespoon) to make medium-thin glaze.
  • Remove muffins from pan;spread glaze over top.
  • Serve warm or room temperature.

Nutrition Facts : Calories 233.8, Fat 7.8, SaturatedFat 4.8, Cholesterol 31, Sodium 124.2, Carbohydrate 36.3, Fiber 1.1, Sugar 19, Protein 3.1

DANISH RUM RAISIN MUFFINS



Danish Rum Raisin Muffins image

From The Joy of Muffins - The International Muffin Cook Book. This is what the intro says for this recipe. Rum-flavored desserts became popular in Denmark because of the Danish colonies in the West Indies. Danish rum-raisin muffins are inspired by romfromage and rombudding, rum cream and rum pudding. They are delicious for tea. Serve them with raspberry jam or whipped cream for real Danish appeal.

Provided by lazyme

Categories     Quick Breads

Time 35m

Yield 18 muffins

Number Of Ingredients 12

1 cup raisins
1/2 cup dark rum
2 cups all-purpose flour
1/2 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon nutmeg
6 tablespoons butter (3/4 stick)
1 cup sour cream
1 egg
3/4 teaspoon vanilla

Steps:

  • Soak overnight raisins and dark rum.
  • 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.

Nutrition Facts : Calories 173.8, Fat 6.8, SaturatedFat 4, Cholesterol 27.1, Sodium 146.8, Carbohydrate 23.1, Fiber 0.7, Sugar 10.8, Protein 2.3

RUM RAISIN-PINEAPPLE MUFFINS RECIPE - (4.7/5)



Rum Raisin-Pineapple Muffins Recipe - (4.7/5) image

Provided by Coppermouse

Number Of Ingredients 13

3/4 cup raisins
3 tablespoons dark rum or bourbon
1/2 cup hot water
2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup light brown sugar
1 large egg
1/4 cup orange juice
4 tablespoons butter, melted
1 teaspoon vanilla extract
1 cup chopped pineapple chunks

Steps:

  • Preheat the oven to 400 degrees F. Grease a muffin tin. Soak the raisins in 1/2 cup hot water and 3 tablespoons rum until plumped. In a large bowl, combine the flour, baking powder, baking soda and salt. In a medium bowl, whisk together the brown sugar and egg. Whisk in the orange juice, melted butter, and vanilla. Form a well in the dry ingredients and gradually stir in the wet mixture. Fold in the chopped pineapple and the drained raisins. Spoon the batter into the muffin tin and bake about 15 to 18 minutes, or until the muffins are golden and a toothpick inserted in the middle comes out clean. Remove from the oven and turn the muffins out of the tin. Serve warm.

RUM RAISIN MUFFINS



Rum Raisin Muffins image

Yield 10-12 Muffins

Number Of Ingredients 21

DRY INGREDIENTS
1 1/2 cups whole wheat flour
3/4 cup unbleached flour
1/2 cup light brown sugar
1 3/4 teaspoons baking soda
1/2 teaspoon baking powder
1 teaspoon ground nutmeg
1/4 teaspoon ground cardamom
1/4 teaspoon sea salt
WET INGREDIENTS
1 cup vanilla yogurt
3/4 cup water
1/2 cup applesauce
1/4 cup canola oil
1 large egg
2 1/2 teaspoons rum extract
1 1/2 teaspoons grated lemon peels
1 teaspoon vanilla extract
GOODIES
1 cup
golden raisins

Steps:

  • 1. Preheat the oven to 375°F. 2. Sift the dry ingredients together in a large bowl. 3. Whisk the wet ingredients in a medium bowl or blend in a food processor. Add the goodies and stir to combine. 4. Pour the wet mixture into the dry ingredients. Stir just until mixed. Do not overstir. 5. Spoon the batter into a greased or papered muffin tin. Fill each cup nearly to the top. 6. Bake for 15 to 20 minutes. 7. Cool the muffins at least 10 minutes before removing from the tin.

Nutrition Facts : Nutritional Facts Serves

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