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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Rum-soaked raisins and currants dot these glaze-topped delicate muffins. Recipe was in Sweet and savory Muffins from a November 1985 issue of Bon Appetit magazine. Overnight soaking of raisins and currants is not included in prep time. Ingredients:
1/2 cup golden raisin |
1/2 cup dried currant |
1/2 cup dark rum |
2 cups all-purpose flour |
3/4 cup sugar |
1 1/2 teaspoons baking powder |
1/2 teaspoon baking soda |
1/4 teaspoon salt |
1/4 teaspoon grated nutmeg |
6 tablespoons unsalted butter, room temperature (3/4 stick) |
1 cup sour cream |
1 egg, room temperature |
3/4 teaspoon vanilla |
1/3 cup powdered sugar |
3 drops fresh lemon juice |
Directions:
1. Soak raisins and currants in rum to cover overnight, stirring occasionally.
2. Preheat oven to 400 degrees.
3. Generously grease 2 1/2-inch muffin cups or line with paper baking cups.
4. Drain fruit, reserving rum.
5. Mix flour, sugar,baking powder, baking soda,salt and nutmeg in large bowl.
6. Cut in butter until coarse meal forms; mix in fruit.
7. Whisk sour cream,egg,vanilla and 2 tablespoons reserved rum in medium bowl until smooth.
8. Make well in center of dry ingredients, add sour cream mixture to well and stir into dry ingredients until just blended (batter will be lumpy).
9. Spoon batter into prepared cups, filling each 3/4 full.
10. Bake until muffins are golden brown and tester inserted in center comes out clean, about 20 minutes.
11. Cool 5 minutes in pan.
12. Meanwhile prepare glaze:.
13. In small bowl, combine sugar, lemon juice and enough reserved rum (about 1 tablespoon) to make medium-thin glaze.
14. Remove muffins from pan;spread glaze over top.
15. Serve warm or room temperature.
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