Butter Tart Muffins Recipe

• 1 1/2 c. Raisins
• 3/4 c. Granulated sugar
• 1/2 c. Butter, cut into chunks
• 2 x Large eggs, beaten
• 1/2 c. Lowfat milk
• 1 tsp Vanilla, rum or possibly butterscotch flavoring
• 1 1/2 c. All-purpose flour
• 2 tsp Baking pwdr
• 1 tsp Baking soda
• 1 pch Salt
• 1/2 c. Walnuts, minced
• 1/4 c. Corn or possibly maple syrup

1. Place raisins, sugar, butter, Large eggs, lowfat milk and vanilla in a large heavy-bottomed saucepan.
2. Place over medium heat and cook, stirring frequently, till mix is warm, slightly thickened and just beginning to bubble, about 4 to 5 min.
3. Cold slightly, uncovered, in the refrigerator, while continuing with recipe.
4. Preheat oven to 375F (190C).
5. Grease 12 muffin c. or possibly coat with cooking spray.
6. Stir flour with baking pwdr, baking soda and salt in a large mixing bowl.
7. Make a well in centre and pour in hot raisin mix, stirring just till combined.
8. Stir in nuts till proportionately mixed.
9. Spoon batter into muffin c.. Bake in centre of oven till golden brown and a cake tester inserted into centre of a muffin comes out clean, about 15 to 17 min.
10. Remove from oven and immediately pour about 1 tsp.
11. syrup overtop of each muffin.
12. Cold muffins in c. for 10 min, then remove to a rack.
13. Serve hot.
14. Store muffins in a sealed bag at room temperature for up to 2 days.
15. For longer storage, chill or possibly preferably freeze.
16. These were a first prize winner in a recipe contest.
17. (Alberta)
18. Preparation Time: 15 min
19. Cooking Time: 4 min
20. Baking Time: 15minutes
21. Makes: 12 muffins

raisins, sugar, butter, eggs, milk, vanilla, allpurpose, baking pwdr, baking soda, salt, walnuts, maple syrup

Taken from cookeatshare.com/recipes/butter-tart-muffins-95570 (may not work)