Wednesday, December 16, 2009
Rum and Raisin Muffins
I made these muffins for a friend who landed in hospital. Never mind that I forgot that he needs to fast before his surgery. Hopefully he enjoyed them once he came out from surgery.
I adapted the recipe from Kuali. The muffins were quite light with most of their flavour coming from the raisins.
110 grams raisins
50 mililiters rum
~~ -- Dry ingredients -- ~~
250 grams plain flour ; or cake flour
1 tablespoon Baking powder
1/4 teaspoon Fine salt
~~ -- Wet Ingredients -- ~~
1 Egg ; lightly beaten
145 mililiters UHT milk ; at room temperature
90 grams soft brown sugar
60 grams butter ; melted at room temperature
1/4 teaspoon vanilla essence
1 teaspoon instant coffee powder
Combine raisins and rum in a small bowl. Cover and stand for 30 minutes until raisins puff up. Drain, set aside.
Sift flour into a large mixing bowl. Whisk well.
In a separate bowl, whisk the wet ingredients until well combined.
Preheat oven at 220°C. Add the wet ingredients to the dry. Fold gently until all dry ingredients are barely moistened. Fold in the raisins to the point that they are evenly incorporated, no more.
Spoon batter into a greased (or paper-lined) muffin pan. Put tray in middle of oven and turn down temperature to 200°C for about 20 minutes or until cooked, when a wooden skewer inserted through comes out clean. Stand muffins in the pan for five to 10 minutes.