Nov 26, 2012 by lovelypantry
These muffins were destined to be baked. I’ve been wanting to make Rum & Raisins muffins for a while now. The time just didn’t seem to be right, until now. I was so determined to make these muffins that I made 2 batches before I actually got to the one you see here.
Determined.
Rum & Raisin Cinnamon Muffins
You see, the first batch I made was…well, lets just say I didn’t want to eat them. I realized afterwards that I had too many ingredients, or not enough moisture. Either way, it just was a disaster. I had a good laugh at myself. I don’t often throw anything away but I’m well aware that it can happen. I was a little bit annoyed though, as I don’t like to waste food/ingredients. I couldn’t save them. When I realized where I went wrong, I had renewed confidence and proceeded with a big grin.
And then as soon as I carefully placed the muffins into the oven – I saw a main ingredient on the counter. I forgot to fold in the raisins!!!!! Argh!!!!! Ok, now I was MAD! How could I have forgotten to add the raisins!!!???? I could have continued and called the muffins something else. But I really REALLY wanted raisins! So…I proceeded for the third time to make my muffins.
Has this ever happened to you? A bad baking day that turned out great?
Today’s #MuffinMonday recipe comes from King Arthur Flour – Simply Sinful Cinnamon Muffins. Of course, my own spin made it a tad bit risqué. I think I may have created a filling. Butter, sugar, cinnamon and Jamaican Appleton Rum. I’m going to call it Rum Butter. How’s that for festive?
Rum & Raisin Cinnamon Muffins for #MuffinMonday
A Cinnamon infused muffin with rum soaked raisins, and a rum butter centre
Ingredients
Ingredients
- Topping:
- 1/3 Cup Turbinado Sugar
- 1/4 Cup Rolled Oats
- 1/4 Cup Unbleached All-Purpose Flour
- 3 Tbsp Unsalted Butter, softened
- 1 Tsp Cinnamon
- Rum Butter:
- 3 Tbsp Unsalted Butter, melted
- 1/4 Cup Brown Sugar
- 2 Tsp Cinnamon
- 2 Tbsp Dark Rum
- Batter:
- 6 Tbsp Sunflower Oil
- 3/4 Cups Granulated Sugar
- 1 Cup 2% Milk
- 2 Large Eggs
- 2 Cups Unbleached All-Purpose Flour
- 1 Tbsp Baking Powder
- 1/2 Tsp Salt
- 1 Tsp Allspice
- 1 Tsp Cinnamon
- 1 Cup Raisins
- 1/4 Cup Dark Rum
Instructions
- In a small bowl, soak raisins in 1/4 Cup rum for about an hour
- Preheat oven to 400F
- Line 2 muffin pans with 15 paper liners
- Topping: In a small bowl, combine turbinado sugar, cinnamon, oats, flour and butter until crumbly. Set aside.
- Rum Butter: Combine melted butter, brown sugar, cinnamon and rum in a small bowl. Refrigerate until you are ready to add to the center of the batter
- In a medium bowl, sift flour, baking powder, salt, allspice and cinnamon. Combine with a whisk. Set aside
- In a large mixing bowl, beat oil and sugar. Add eggs and beat until smooth.
- Add some of the milk and mix to combine. Gradually add flour and milk, mixing between each addition until fully combined.
- Fold in the rum soaked raisins
- Into each liner, add 2 tablespoons batter. Scoop 2 teaspoons of the rum butter into the centre of the batter. Cover with the remaining batter.
- Sprinkle the batter with the topping, gently pressing down to keep the mixture in the batter
3.1
https://lovelypantry.com/2012/11/rum-raisin-cinnamon-muffins-for-muffinmonday/
Rum Butter in batter
The rum butter oozing out of the muffin. The aroma in my kitchen. Just lovely.
Fresh out of the oven
A sweet and crunchy topping, for your Monday morning delight.
Rum & Raisin Cinnamon Muffins
Moist muffins with a hint of rum.
Rum & Raisin Cinnamon Muffins
Happy Monday!
Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week.
Muffin Monday http://bakerstreet.tv/muffin-monday/
Muffin 101: http://bakerstreet.tv/muffin-monday/muffin-101/
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