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Butter Tart Muffins with Raisins
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Decadent muffins with rum or butterscotch flavors, reminiscent of butter tarts but without the guilt.
Ingredients:
  • 1.5 cups raisins
  • 0.75 cup white sugar
  • 0.5 cup butter, cut into pieces
  • 2 eggs
  • 0.5 cup milk
  • 1 teaspoon vanilla extract
  • 1.5 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • salt to taste
  • 0.5 cup chopped walnuts
  • 0.25 cup corn syrup
Instructions:
  • In a large heavy-bottomed saucepan, combine raisins, sugar, butter, eggs, milk, and vanilla. Cook over medium heat, stirring often, until the mixture is hot, slightly thickened, and on the brink of bubbling. Let it cool a bit in the refrigerator without covering it.
  • In a large mixing bowl, combine flour, baking powder, baking soda, and salt. Create a well in the center and pour in the warm raisin mixture. Gently mix until just combined, then fold in the nuts until evenly distributed. Spoon the batter into greased muffin cups.
  • Bake at 350 degrees F (190 degrees C) until golden, for 15 to 17 minutes. Drizzle 1 teaspoon syrup over each muffin right after removing from oven. Let muffins cool in the pan for 10 minutes before transferring to a rack. Serve warm.

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