Rum and Raisin Muffins

Preparation time: 10 minutes; Baking time: 25-30 minutes; Makes: 12 medium; 9 large

Ingredients

• 1 cup raisins 
• 3 tablespoons rum 
• 1 tablespoon maple syrup
• 250g (2 cups, 9oz) all-purpose (plain) flour
• 2 teaspoons baking powder
• ¼ teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon nutmeg powder
• 150g (¾ packed) cup  dark brown sugar
• 2 large eggs
• 80ml (1/3 cup, 6 tablespoons oil)-you can use melted butter
• 1 scant cup buttermilk 
• finely grated rind (zest) of 1 lemon 

Instructions

1.  Soak the raisins in rum and maple syrup for at least 1 hour or overnight. Line a 12 cup muffin pan with muffin cases. Preheat the oven to 360ºF (180ºC) convection; 375ºF (190ºC), regular, ten minutes before using.
2. Sift or whisk the flour, baking powder, baking soda, salt, and nutmeg into a bowl. Stir in the sugar. Make a well in the centre.
3. In a separate bowl, whisk together the eggs, oil, buttermilk and at the lemon zest. Pour the egg mixture into the well and stir gently until to combine (do not over mix). Gently fold in the raisins. Spoon the mixture evenly into the muffin cases and bake in the oven for 25-30 minutes or until golden and a toothpick inserted in the centre comes out clean. Set aside 5 minutes then transfer on to the cooling rack.
4. For cup measures: spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. I use a 240ml American cup.

Points to Note:

• Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperature depending on your oven. I baked the muffins at 360°F (180°C) convection for 25 minutes.
• ***Scant cup means: slightly more than ¾ but less than a full cup.
• Last Updated: December 18, 2018

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