Butter Tart Muffins
Butter Tart Muffins
ingredients
3/4 cup granulated sugar
1/2 cup butter, cut into pieces (or live dangerously and use 2/3 cup)
2 eggs, slightly beaten
1/2 cup milk
1 tsp. vanilla
1-1/2 cups raisins
1-1/2 cups flour
2 tsp. baking powder
1 tsp. baking soda
Topping:
2 Tbsp. maple syrup
method
Place sugar, butter, eggs, milk and vanilla in a heavy-bottom saucepan over medium heat and cook, stirring constantly, until slightly thickened and beginning to bubble. Remove from heat, strain if necessary (to remove any bits of cooked egg). Stir in raisins and let cool, uncovered, in the refrigerator for 10 minutes.
Preheat oven to 350°F.
Combine flour, baking powder and baking soda. Add reserved raisin mixture and mix well. Fill into lightly greased large muffin tins. (They are not supposed to look rounded and perfect, so when putting them in the pan, leave them looking messy. They do not rise at all, so you'll want to fill the cup up.) Bake for 15 minutes or until golden and a cake tester comes out clean. Remove from oven and brush tops of muffins with maple syrup. (I like to just spoon it over each muffin).
Makes 6 Texas-sized muffins or 8 to 9 regular sized ones.
LCBO Food and Drink Autumn 2007
http://www.fortysomething.ca/2008/11/butter_tart_muffins_1.php