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Boiled Raisin Muffins

Boiled Raisin Muffins


These muffins have a truly delicious flavour, not unlike old fashioned gingerbread. My wife remembers her mother making this recipe regularly when she was young. Mom would bake the batter in a jelly roll pan, which results in a slab-type cake rather than the individual muffins.

Boiled Raisin Muffins Recipe

INGREDIENTS:

  • 1 cup (140 gm) raisins
  • 3/4 cup (180 ml) boiling water
  • 1 tsp (5 ml) cinnamon
  • 1 tsp (5 ml) instant coffee
  • 1/2 tsp (3 ml) vanilla extract

    •  

  • 1/2 cup (115 gm) butter or margarine
  • 1 cup (240 gm) white sugar
  • 2 large eggs
  • 1½ cups (190 gm) white flour
  • 1 tsp (5 ml) baking soda
  • 1/2 tsp (3 ml) baking powder
  • 1/2 tsp (3 ml) salt

    • METHOD:

    Pour the boiling water over the raisins and stir well.

    Add the cinnamon, coffee and vanilla, stir and allow to cool.

    Preheat oven to 375°F or 190°C.

    Sift together the flour, baking soda, baking powder and salt and set aside.

    Cream the butter and the sugar together until smooth, then gradually beat in the eggs.

    Add the dry ingredients, mixing well.

    Finally add the raisin spice mixture and its liquid. Mix to combine.

    Spoon into lined muffin tins and bake in the middle of the oven for about 25 minutes, until a toothpick inserted in the muffin comes out clean and the top is firm.

    Makes 12 large muffins.

     

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