Recipe For Cooking Butter Tart Muffins

Toaster Oven Muffins :: Sweet Muffins

Butter Tart Muffins

Source: Chatelaine Magazine - January 2001

1 1/2 C. raisins
3/4 C. sugar
1/2 C. butter
2 eggs, lightly beaten
1/2 C. milk
1 tea. vanilla, rum or butterscotch extract or flavoring
1 1/2 C. flour
2 tea. baking powder
1 tea. baking soda
Pin. of salt
1/2 C. walnuts, chopped
1/4 C. corn syrup or maple syrup

Place raisins, sugar, butter, eggs, milk and extract or flavoring in a lrg. saucepan set over med. heat. Cook, stirring almost constantly, until mixture is hot, slightly thickened and just beginning to bubble, from 4 to 5 min.

Cool slightly, uncovered, in the refrigerator while continuing with recipe.

Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin C., coat with cooking spray or use paper liners.

Using a fork, stir flour with baking powder, baking soda and salt in a lrg. bowl until well mixed. Make a well in center of flour mixture and pour in warm raisin mixture, stirring just until combined. Stir in walnuts until evenly mixed. Spoon batter into muffin C. Bake in center of oven until golden and a cake tester inserted into center of muffin comes out clean, from 15 to 17 min.

Remove from oven and immediately pour about 1 tea. corn syrup over top of each muffin. Cool muffins in C. for 10 min.

Remove muffins to a rack.

Makes approximately 12 muffins.

Great warm. Store muffins in a sealed bag at room temperature for up to 2 days. For longer storage, refrigerate or preferably freeze, wrapped in foil.

Nutrients per muffin, 4.5 g protein, 12. 2 g fat, 47.7 g carb., 1.4 mg iron, 55 mg calcium, 246 mg sodium, 1.5 g fiber, 306 calories