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.
Alcohol and baked goods: a sinful yet genius marriage.
adapted from Rum and Raisin Muffins on www.mymuffinrecipes.com
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
1. Leave the raisins to soak in the Amaretto 2-3 hours before baking.
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 jumbo/12 medium muffins.
If you want to try the addition of a cream cheese glaze, here’s how I did it:
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.