Mmmm good Monday already! For this edition I bring you Butter tart Mini Muffins! These are so good you will have to give them away to stop eating them. For realz.
I have been on a buttertart binge (well not binge but my butt was paying the price) because the local tartery (Rachel's Tarts) makes the most delish deep butertart with a homemade super flakey crust. But at 160 calories a tart I coudn't keep up the habit. So when I was at one of our local farmers market and a woman had butter tart muffins I thought hey! this might be the answer. Alas, her muffins were just too much. Mostly too much sugar. But I thought hey, if I tone down the sugar and make them in a mini muffin tin we just might have something.
That was weeks and weeks ago. The muffins were baked on Friday. I ate little else for two days. Thank goodness they are gone! But ow I have another gift I can make for Christmas Presents. I found the recipe through a google search and it was perfect. You can find it here at Chatelaine.com. But, I like to give the recipe text for linkaphobes.
- 1-1/2 cups ( 375 mL) raisins
- 3/4 cup ( 175 mL) granulated sugar
- 1/2 cup ( 125 mL) butter, cut into chunks
- 2 eggs, beaten
- 1/2 cup ( 125 mL) milk
- 1 tsp ( 5 mL) vanilla, rum or butterscotch flavouring
- 1-1/2 cups ( 375 mL) all-purpose flour
- 2 tsp ( 10 mL) baking powder
- 1 tsp ( 5 mL) baking soda
- 1 pinch of salt
- 1/2 cup ( 125 mL) walnuts, chopped
- 1/3 cup ( 75 mL) corn or maple 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, from 4 to 5 minutes. Cool slightly, uncovered, in the refrigerator, while continuing with recipe.
2. Preheat oven to 375F (190C). Grease 12 muffin cups or coat with cooking spray. Stir flour with baking powder, baking soda and salt in a large mixing bowl. Make a well in centre and pour in warm raisin mixture, stirring just until combined. Stir in nuts until evenly mixed.
3. Spoon batter into muffin cups. Bake in centre of preheated 375F (190C) oven until golden and a cake tester inserted into centre of muffin comes out clean, from 15 to 17 minutes. Remove from oven and immediately pour about 1 teaspoon (5 mL) syrup over top of each muffin. Cool in cups for 10 minutes, then turn out onto a rack. Muffins are wonderful served warm. Store in a sealed bag at room temperature for up to 2 days or freeze.
* If you make mini muffins like I did, cook for 8 minutes and just drizzle a smidgeon of corn syrup on the top.