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.
Alcohol and baked goods: a sinful yet genius marriage.
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.
—
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.
Source: http://foodjetaimee.blogspot.com/2011/08/muffin-monday-iii.html
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