danish rum raisin muffins
From The Joy of Muffins - The International Muffin Cook Book. This is what the intro says for this recipe. Rum-flavored desserts became popular in Denmark because of the Danish colonies in the West Indies. Danish rum-raisin muffins are inspired by romfromage and rombudding, rum cream and rum pudding. They are delicious for tea. Serve them with raspberry jam or whipped cream for real Danish appeal.
prep time
15 Min
cook time
20 Min
method
Bake
yield
14 muffins
Ingredients
- 1 cup raisins
- 1/2 cup dark rum
- 2 cups all purpose flour
- 1/2 cup sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon nutmeg
- 6 tablespoons butter (3/4 stick)
- 1 cup sour cream
- 1 - egg
- 3/4 teaspoon vanilla
How To Make danish rum raisin muffins
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Step 1Soak the raisins in the dark rum overnight.
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Step 2Drain raisins, reserving rum.
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Step 3Mix dry ingredients in large bowl.
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Step 4Cut in butter until coarse meal forms.
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Step 5Mix in raisins.
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Step 6Whisk sour cream, egg, vanilla and two tablespoons rum until smooth. (Reserved rum from soaking raisins).
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Step 7Make a well in center of dry ingredients and pour in cream and egg mixture.
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Step 8Fill muffin pans three-fourths full and bake until brown. The batter will be quite thick.
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Step 9Bake at 375 degrees 20 minutes.
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