Source: Chatelaine Magazine - January 2001
1 1/2 cups raisins
3/4 cup granulated sugar
1/2 cup butter
2 eggs, lightly beaten
1/2 cup milk
1 teaspoon vanilla, rum or butterscotch extract
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
Pinch of salt
1/2 cup walnuts, chopped
1/4 cup corn syrup or maple syrup
Place raisins, sugar, butter, eggs, milk and extract in a large saucepan set over medium heat. Cook, stirring almost constantly, until mixture is hot, slightly thickened and just beginning to bubble, from 4 to 5 minutes.
Cool slightly, uncovered, in the refrigerator while continuing with recipe.
Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups, coat with cooking spray or use paper liners.
Using a fork, stir flour with baking powder, baking soda and salt in a large 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 cups. Bake in center of oven until golden and a cake tester inserted into center of muffin comes out clean, from 15 to 17 minutes.
Remove from oven and immediately pour about 1 teaspoon corn syrup over top of each muffin. Cool muffins in cups for 10 minutes.
Remove muffins to a rack.
Yields 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