|Raisin and Rum Muffin|
This is it!
My very first entry to Baker Street's Muffin Monday. Also, this is my first time to bake muffins from scratch. I'm was so excited!
So to begin with, I prepared all the things and ingredients first then I started to follow each step by the dot. I didn't have a self-raising flour so I used a substitute:
1 cup self-raising flour = 1 cup all purpose flour, 1 1/2 teaspoon baking powder, 1/8 teaspoon salt (from Yummy So-Easy Treats)
I did some math to come up with the 1 3/4 cups self rising flour that the recipe is calling for. See my mess?
According to the recipe, use melted butter and so I did. Unfortunately, I created a disaster! My egg is cold and my milk is cold as well. The result? The butter solidified when I mixed them together! I almost laughed at myself for overlooking this simple principle. Since that was the last egg in the fridge, I just trusted that it will work anyway. *wink*
I decided to use muffin cups for this.
I actually am using a convection oven so even before 15 minutes came, my muffins are done.
And here is another error:
Are they suppose to look like this? I think they did not rise the way they should be. Did they? If they didn't, could the disastrous butter be the culprit? I really don't know...
To address my 'sweet concern', I dusted the muffins with powdered sugar.
I shared some of these goodies to my neighbors and they loved it! Bokk liked it too! I'm really beginning to love baking. Monday's will never be the same again!
Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week.
RAISIN and RUM MUFFIN
1 3/4 cups self raising flour
2 Tbsp caster sugar
1 tsp baking powder
1 cup raisins
1/2 cup brown rum
1 egg, lightly beaten
3/4 cup milk
1/3 cup of butter, melted
- A few hours before leave the raisins to soak in the rum.
- Preheat the oven to 200°C. 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 fold lightly with a fork. Do not over mix. It just has to be wet mostly through.
- Spoon into muffin tins, filling each one about two-thirds.
- Bake for approximately 15-20 minutes or until just starting to brown and a skewer or toothpick comes out clean.
- Place muffins on a wire rack to cool