Muffin Monday III

Confession: On the topic of raisins, I am fairly uninterested. I don’t dislike them, I just don’t get excited about them. The idea of a raisin, at least, makes me feel like taking a nap.
The reality is that I do quite like

them, I just have this inexplicable, knee-jerk ambivalence whenever they come to mind. But because I have an out-of-control sweet tooth that leaves no stone unturned – thankfully or not? – I always wind up trying them in something anyway, and nine times out of ten, I love them.

When I received this week’s assignment for Rum & Raisin Muffins, I went through the usual aforementioned motions and emotions. I shrugged my shoulders and got to baking.
What I was not expecting was to love these muffins. Inside and out. Unconditionally. Wholly. Truly. They are by far my favourites in the three weeks I’ve been participating in Muffin Monday. I am in mad, muffin love. And once again, these were so simple to make!

They were the most fragrant and moist muffins, with raisins that were juicy and bursting with the Amaretto they were soaked in.

Alcohol and baked goods: a sinful yet genius marriage.

Amaretto and Raisin Muffins

adapted from Rum and Raisin Muffins on www.mymuffinrecipes.com 

Ingredients
1 3/4 cups self raising flour
2 Tbs. caster sugar (also known as quick dissolving sugar)
1 tsp baking powder
1 cup raisins
1/2 cup Amaretto (or brown rum, if you have it)
1 egg, lightly beaten
3/4 cup milk
1/3 cup of butter, melted
1 tsp.  cinnamon 

Method
1. Leave the raisins to soak in the Amaretto 2-3 hours before baking.

2. Preheat the oven to 390°F . Prepare muffin tins by brushing the bases with oil.
3. Sift the flour and baking powder in a bowl. Mix in the sugar, then make a well in the middle.
4. In another bowl mix the egg, milk, butter, and cinnamon. Stir in the raisins with any Amaretto that is left from soaking them.
5. Add the liquid ingredients to the dry ones and fold lightly with a fork. Do not over-mix: It just has to be wet mostly through.  
6.Spoon the batter into muffin tins, filling each one about two-thirds full.  
7. Bake for approximately 15-20 minutes or until just starting to brown and a skewer or toothpick comes out clean. 
8. Place muffins on a wire rack to cool.
Yield
6 jumbo/12 medium muffins.


 
If you want to try the addition of a cream cheese glaze, here’s how I did it:

Glaze
3-4 oz. room temperature cream cheese
1 cup powdered sugar
1/4 cup unsalted, room temperature butter
1/2 tsp vanilla extract

Combine all glaze ingredients in a medium bowl and beat with an electric mixer until smooth. Spread on room temperature muffins and serve. You can keep the glaze in the fridge until you’re ready to serve them.

I bet these would be great with a smidgen of orange or lemon zest in the glaze, too. Next time?

Source: http://foodjetaimee.blogspot.com/2011/08/muffin-monday-iii.html

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