Rum-Raisin Muffins

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 45mins
YIELD: 16 muffins
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Soak raisins and currants in rum to cover overnight, stirring occasionally.
  • Preheat oven to 400 degrees.
  • Generously grease 2 1/2-inch muffin cups or line with paper baking cups.
  • Drain fruit, reserving rum.
  • Mix flour, sugar,baking powder, baking soda,salt and nutmeg in large bowl.
  • Cut in butter until coarse meal forms; mix in fruit.
  • Whisk sour cream,egg,vanilla and 2 tablespoons reserved rum in medium bowl until smooth.
  • Make well in center of dry ingredients, add sour cream mixture to well and stir into dry ingredients until just blended (batter will be lumpy).
  • Spoon batter into prepared cups, filling each 3/4 full.
  • Bake until muffins are golden brown and tester inserted in center comes out clean, about 20 minutes.
  • Cool 5 minutes in pan.
  • Meanwhile prepare glaze:.
  • In small bowl, combine sugar, lemon juice and enough reserved rum (about 1 tablespoon) to make medium-thin glaze.
  • Remove muffins from pan;spread glaze over top.
  • Serve warm or room temperature.
Advertisement