Rum Raisin Muffins

I love muffins.  I love them because you can eat them for breakfast with a piece of fruit, pack them for lunch, and of course have them for a snack with tea in the afternoon or evening.  But the reason I like them most is because they are a measured portion.  No guessing – if a muffin is 2 grams of fat, you don’t have to wonder if you’ve cut the right size piece, like you do with a loaf of bread that asks you to slice 16 servings.  How big is 1/16th of a loaf.  Did you make the slice too small?  Maybe you need to cut a little more to even it out.  I know someone, who will remain nameless, who could “even out” half a chocolate cake without ever really cutting a slice.

I make muffins almost once a week.  Rum raisin muffins are some of the best muffins I make.  They are especially good warm – but they also keep well.  You can reheat them easily in the microwave for about 40 seconds at half heat.  The original recipe was from Cooking Light.

Rum Raisin Muffins

1 cup raisins
3 Tablespoons rum
1 cup buttermilk (I never seem to have buttermilk when I need it.  I used ¾ cup non-fat  sour cream mixed with ¼ cup non-fat milk)
1/3 cup oat bran (or wheat bran)
2 Tablespoons applesauce
1 Tablespoon canola oil
1 large egg white
1 ½ teaspoons vanilla extract
1 cup all purpose white flour
2/3 cup whole wheat pastry flour
1/3 cup sugar
1 ¼ teaspoon baking powder
1 teaspoon ground cinnamon
¾ teaspoon baking soda
¼ teaspoon salt
Additional cinnamon and sugar for sprinkling
Cooking spray

Preheat oven to 425 degrees.  Spray 12 muffin cups with cooking spray.

Combine raisins and rum in a small bowl and let soak for 10 minutes.  In a medium sized bowl, whisk together buttermilk, bran, applesauce, oil, egg white and vanilla (It took a little extra whisking to make the sour cream smooth).  In a large bowl, whisk together flours, sugar, baking powder, cinnamon, baking soda, and salt.

Stir raisins and rum into buttermilk mixture. Stir the buttermilk mixture into the flour mixture just until the dry ingredients are moistened – there is no flour on the bottom or sides of the bowl.  Do not over mix.  Using a large spoon, divide the batter among the 12 muffing cups – they will be nearly full.  Lightly sprinkle the tops of the muffins with cinnamon and sugar mix. (The recipe says to mix 1 teaspoon sugar and 1/8 teaspoon cinnamon for sprinkling, but I wasn’t that precise.  I have a shaker canister with mixed cinnamon and sugar for handy sprinkling on all sorts of things, so I used that.

Bake the muffins for 12 to 16 minutes or until golden brown and springy to the touch.  Cool on a rack for 5 minutes and remove from pan.  Serve warm in possible.  Makes 12 muffins at about 2 grams of fat/muffin.

rum-raisin-muffins

HINT: Muffins are often not made in a mixer because you don’t want to over-beat the batter, or they will not rise well.  You mix them lightly by hand, using a spoon or spatula to incorporate the flour with the moist ingredients.  Hmmm – another reason to love muffins: I don’t have to clean the big mixer bowl and beaters.

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2 Responses to “Rum Raisin Muffins”


  1. 1 mimi9 December 29, 2008 at 7:47 pm

    Hi Karen,
    I found your blog by following the “possibly related posts” that WordPress now adds for us. I’m glad I found you. This is a great blog!

    I often run out of buttermilk too and I have found that nonfat plain yogurt (diluted with a little milk… or not) works really well in baked goods too. Since it is cultured just like buttermilk, you’ll get some of that good leavening that buttermilk tends to give baked goods.

    Take care,
    Mimi


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ABOUT KAREN

I have lost 200 pounds. I did not do it through surgery – I don’t like knives and needles – or by joining a club, vigorous exercise, or rigorous dieting. I did it by gourmet cooking. To be precise, by cooking low fat, really delicious food. I love to cook as much as I love to eat. Food magazines are some of my favorite reading. I would feel deprived if I couldn’t have the sensuous experience of good food crossing my lips. This blog is about my perpetual feast, my passionate love of food, with recipes, photos, and occasional advice and principles that I have learned along the way.

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