Rum Raisin Muffins

Just when I thought muffin mania had climaxed last week with snickers filled muffins, An goes and finds one with raisins and rum!  I knew it was a hit with the other bakers when I began seeing comments on twitter asking who was excited about this weeks muffins!

After examining the recipe, I assumed it was not of 'American' derivation based on the metric temps and caster sugar in the ingredients. Also, the sugar seemed kind of sparse in relation to the flour, in keeping with the preference for less sweetness across the pond. Yes, you get some sugar contribution from the rum and raisins, but I still began thinking of ways to make it more sweet tooth friendly.

A little rum flavored glaze was an obvious and simple choice, but the rum also reminded me of a favorite Butter Nut Rum Pound Cake I used to make in my bakery. These cakes were poured with a butter rum syrup when they came out of the oven, so I figured why not try it with some muffins? It worked out nice, and added a depth of rum flavor and some moistness to the muffins. If you like a little 'crust' on your muffins, however, pouring them with butter rum syrup may not be the choice for you. But, if you're in it for the rum, it's definitely the bomb :)

As expected, the muffins as given were delicious, but not real sweet. Ideal for an 'afternoon tea', but we like it sweeter for breakfast :).  A little glaze made them suitable for a Southern sweet tooth, and pouring them with butter rum syrup gave them a great rum kick!  Enjoy.

L-R: Plain, Glazed, Rum Syrup Soaked

Be sure to check out Baker Street and see what variations the other bakers came up with!

Ingredients:
1 3/4 cups self rising flour
2 TBS caster sugar (extra fine granulated)
1 tsp baking powder
1 cup raisins
1/2 cup brown rum
1 egg, lightly beaten
3/4 cup milk
1/3 cup of butter, melted

Instructions:
Add raisins to rum in a bowl and allow to soak several hours.
Preheat the oven to 390°F
Prepare 12 regular muffin tins by brushing the bases with oil.
Sift the flour and baking powder in a bowl. Mix in the sugar, then make a well in the middle.
In another bowl mix the egg, milk, and butter. Stir in the raisins and rum that is left.
Add the liquid ingredients to the dry ones and fold lightly with a fork. Do not over mix.
Spoon into muffin tins, filling each one about two-thirds.
Bake for approximately 15-20 minutes or until just starting to brown  and a skewer or toothpick comes out clean.
Place muffins on a wire rack to cool


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.