Prep 8 mins
Cook 18 mins
this muffin is dads favourite, I received this from my neice Kim, who also forgot to put in the butter the first time, and it still came out great, that is when we asked for the recipe in fact. Year 1983.
- 1 1⁄2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1 1⁄2 cups golden raisins, seedless
- 3⁄4 cup granulated sugar
- 1⁄2 cup butter
- 1⁄2 cup whole milk
- 1⁄2 cup chopped fine walnuts
- 2 beaten eggs
- 1 teaspoon vanilla extract
- 12 teaspoons lyles golden syrup, for dizzling after baking
- In a saucepan over med.
- heat Stir in the raisins, butter,, sugar,, eggs, milk, and vanilla.
- Stir over the heat for 5 minutes.
- Just until thick, and just coming to a boil.
- Remove from heat and add in dry ingredients.
- Add in nuts.
- Just until blended.
- Pour into 12 muffin cups.
- Bake 18 minutes at 350 degrees.
- Remove when done and drop 1 tsp of Lyles Golden Syrup over the top of each while still hot.
- Let cool in pan.
- Remove from pan.
- Thanks Andy.
I tried this recipe this morning, I was hesitant at first but did it anyway, the egg cooked so I took the gobs out not sure how to avoid this the next time. They are good though. Will make them again for sure
Excellent muffins. They do taste like butter tarts. The golden raisins are a must in these muffins. I used ground pecans. I used a large ice cream scoop and got 12 nice sized muffins that baked up in 16 minutes. Thanks for sharing this recipe it has fast become our family favorite.
I have made these twice now as I love the flavor of them but I do think that I will adjust something next time to add more moisture to the batter as I find it very thick and definitely not pourable. The second time I made them I made sure I followed the recipe to a T so not sure what I may be doing wrong. Perhaps adding 1 cup of whole milk instead?