This easy to make and very delicious recipe won the 1995 Great Canadian Muffin Bake-off. It makes a delicious slightly dense muffin. 308 calories per muffin, 4.5 grams protein, 12.2 g fat, 47.7 g carbohydrates, 1.6 mg iron, 58 mg calcium.

Source: Chatelaine Magazine April 1998

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Name: Butter Tart Muffins
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 12
Cuisine: not set
Ingredients: 1 1/2 Cups Raisins; 3/4 Cup Granulated sugar; 1/2 Cup Butter cut into small chunks; 2 Large Eggs beaten; 1/2 Cup Milk; 1 tsp Vanilla Can substitute rum or butterscotch flavouring; 1 1/2 Cups All purpose flour; 2 tsp Baking powder; 1 tsp Baking soda; Pinch Salt; 1/2 Cup Walnuts Chopped (Optional); 1/4 Cup Maple Syrup Can use corn syrup

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INGREDIENTS

1 1/2 Cups Raisins
3/4 Cup Granulated sugar
1/2 Cup Butter ; cut into small chunks
2 Large Eggs ; beaten
1/2 Cup Milk
1 tsp Vanilla ; Can substitute rum or butterscotch flavouring
1 1/2 Cups All purpose flour
2 tsp Baking powder
1 tsp Baking soda
Pinch Salt
1/2 Cup Walnuts ; Chopped (Optional)
1/4 Cup Maple Syrup ; Can use corn syrup

Servings

INSTRUCTIONS

1. Place raisins, sugar, butter, eggs, milk and vanilla in a large heavy-bottomed saucepan. Place over medium heat and cook, stirring frequently, until mixture is hot, slightly thickened and just beginning to bubble (approx 4 - 5 minutes). Cool slightly, uncovered in the refrigerator, while continuing with recipe.

2. Preheat oven to 375 F.

3. Grease 12 muffin cups or coat with cooking spray.

4. In a large mixing bowl stir together flour, baking powder, baking soda and salt. Make well in the centre of dry mix and pour in the warm raisin mixture stirring just until combined. If using nuts, stir them in until evenly mixed.

5. Spoon batter into muffin cups. Bake in the centre of preheated 375 F oven until golden and a cake tester inserted into the centre of muffin comes out clean. (15-17 minutes).

6. Remove from oven and immediately pour about 1 teaspoon of maple syrup over the top of each muffin. Cool in cups for 10 minutes then turn out onto a rack.

Muffins are wonderful served warm. Store in a seal bag at room temperature for up to 2 days or freeze.

NOTES

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Butter Tart Muffins

1 1/2 Cups Raisins
3/4 Cup Granulated sugar
1/2 Cup Butter cut into small chunks
2 Large Eggs beaten
1/2 Cup Milk
1 tsp Vanilla Can substitute rum or butterscotch flavouring
1 1/2 Cups All purpose flour
2 tsp Baking powder
1 tsp Baking soda
Pinch Salt
1/2 Cup Walnuts Chopped (Optional)
1/4 Cup Maple Syrup Can use corn syrup

1.  Place raisins, sugar, butter, eggs, milk and vanilla in a large heavy-bottomed saucepan.  Place over medium heat and cook, stirring frequently, until mixture is hot, slightly thickened and just beginning to bubble (approx 4 - 5 minutes).  Cool slightly, uncovered in the refrigerator, while continuing with recipe.

2.  Preheat oven to 375 F.

3.  Grease 12 muffin cups or coat with cooking spray.

4.  In a large mixing bowl stir together flour, baking powder, baking soda and salt.  Make well in the centre of dry mix and pour in the warm raisin mixture stirring just until combined.  If using nuts, stir them in until evenly mixed.

5.  Spoon batter into muffin cups.  Bake in the centre of preheated 375 F oven until golden and a cake tester inserted into the centre of muffin comes out clean. (15-17 minutes).

6.  Remove from oven and immediately pour about 1 teaspoon of maple syrup over the top of each muffin.  Cool in cups for 10 minutes then turn out onto a rack.

Muffins are wonderful served warm.  Store in a seal bag at room temperature for up to 2 days or freeze.

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Nutrition

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Serving Size: 1 Serving (123g)
Recipe Makes: 12 Servings

Calories: 415
Calories from Fat: 275 (66%)

Amt Per Serving		% DV

	Total Fat 30.6g	41 %
	Saturated Fat 16.8g	84 %
	Monounsaturated Fat 8.1g
	Polyunsanturated Fat 3.1g
Cholesterol 138.7mg		43 %
Sodium 216.6mg		7 %
Potassium 281.4mg		7 %
Total Carbohydrate 31.4g		9 %
	Dietary Fiber 1.5g	6 %
	Sugars, other 29.9g
Protein 6.8g		10 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 415

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