Allison also had a post for Raisin Rum Muffins. She happened across a muffin recipe that didn’t call for milk and being as she didn’t have any in the house – she decided to make this recipe. Oh. my. goodness. Well, I was moved. Moved to make these muffins that this sweet young lady brought to my attention. This morning when I got up, I knew I had to make these and try them. I was not disappointed. I was fearful because they seemed to have an edge and felt “heavy” to me when I took them out of the pan but my fears went right away after I broke into one. It was tender and delicious and you could really taste the rum flavor! If you like rum, you will like these muffins!
Rum Raisin Muffins
as seen on The Neon Celery Kitchen
1 cup raisins
1 cup boiling water
1/4 cup dark rum
2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
2/3 cup sugar
1 egg, beaten
1/2 cup butter, melted
Pour boiling water over raisins. Add rum and let sit about 30 minutes. Preheat oven to 400 degrees. Stir together flour and next three ingredients. Stir in the raisin mixture, liquid included, egg, and butter, just until moistened. Fill paper-lined muffin cups full, and bake approximately 20 minutes. Makes a dozen muffins.
I just want to mention that I baked these at 350 degrees for only the 20 minutes she instructed and because I didn’t have a full cup of regular raisins I added some golden raisins to the cup to fill it up. If you visit Allison and feel so moved, I am betting she would love a comment from you to know you were there! ;o)
P.S. Allison, I would gladly go stand in line for a bottle of dark rum just for you. ;o)
P.S.S. The rest of you? You really should read her post to see why I would stand in line for her!