There are two reasons I’m smiling today. One: I just got back from a most relaxing weekend in Goa. And two, continuing the mood of the last few days, I welcomed myself home by making a boozy dessert (to counter the withdrawals!)
Laced with rum, speckles of raisins and soaked in maple, the alcohol helps accentuate the flavor combinations for a rich and mellow taste and deliciousness of this muffin cannot be contained. Who doesn’t want to start the week with this little rummy delight? A perfectly legit way to have alcohol on a Monday morning!
- 1¾ cups self raising flour
- 2 tablespoon caster sugar
- 1 teaspoon baking powder
- 1 cup raisins
- ½ cup brown rum
- 1 egg, lightly beaten
- ¾ cup milk
- ⅓ cup of butter, melted
- Soak the raisins in rum 4 to 5 hours before you’re baking
- Preheat the oven to 200°C / 400F
- Prepare 12 regular muffin tins by brushing the bases with oil.
- Sift the flour and baking powder in a bowl. Mix in the sugar, then make a well in the middle.
- In another bowl mix the egg, milk, and butter. Stir in the raisins with any rum that is left from soaking them
- Add the liquid ingredients to the dry ones and gently fold it in. Do not over mix.
- Spoon into muffin tins, filling each one about two-thirds.
- Bake for 15-20 minutes or until a toothpick comes out clean.
Muffin Monday: Round Up
10 gorgeous bakers are joining me in the kitchen today. Please hop over to their blogs to check out their delicious variations.