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      Rum Raisin Muffins/Bell Pepper Muffins

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      Rum Raisin Muffins



      • 1/2 cup golden raisins

      • 1/2 cup dried currants

      • 1/2 dark rum or 2 Tbsp rum extract + 1/4 cup water

      • 2 cups flour

      • 3/4 cup sugar

      • 1 1/2 tsp baking powder

      • 1/2 tsp baking soda

      • 1/4 tsp salt

      • 1/4 tsp ground nutmeg

      • 6 Tbsp butter, softened

      • 1 cup sour cream

      • 1 egg, room temp

      • 3/4 tsp vanilla


      Glaze



      • 1/3 cup powdered sugar

      • several drops fresh lemon juice


      In small bowl, cover raisins and currants in rum and soak overnight, stirring occasionally.


      Preheat over to 400 degrees. Spray muffin cups with nonstick cooking spray. Drain fruit, reserving rum.


      Mix flour, sugar baking powder, soda, salt and nutmeg in large bowl. Cut in butter until coarse meal forms; mix in fruit.


      In
      small bowl, whisk sour cream, egg, vanilla and 2 Tbsp reserved rum
      until smooth. Stir into flour mixture just until moistened.


      Fill muffin cups 3/4 full. Bake for 15-20 minutes.


      To
      make a thin glaze, combine powdered sugar and lemon juice together with
      about 1 Tbsp of reserved rum; drizzle over slightly cooled muffins.


      Bell Pepper Muffins


      • 1/2 cup butter

      • 1/3 cup green onion, chopped

      • 1/3 cup red bell pepper, finely chopped

      • 1/4 cup green bell pepper, finely chopped

      • 2/3 cup sour cream

      • 2 eggs

      • 1 1 /2 cups flour

      • 2 Tbsp sugar

      • 2 tsp baking powder

      • 3/4 tsp salt

      • 1/2 tsp baking soda

      • 1/2 tsp dried basil

      • 1/4 tsp dried tarragon


      Preheat oven to 400 degrees. Spray muffin cups with nonstick cooking spray.

      Melt butter in skillet with onion and peppers. Cook until tender, about 7 minutes, stirring often. Cool to lukewarm.

      Whisk sour cream and eggs in medium bowl; stir in cooled onion mixture.

      Combine
      flour, sugar, baking powder, salt, baking soda and herbs in large bowl;
      make well in center. Add sour cream mixture, stirring just until
      blended.

      Fill muffin cups 3/4 full. Bake for 15-20 minutes.




















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