Tuesday, 10 May 2016

Rum-soaked Sultana Muffins

I had some sultanas that I wanted to use up.  They are those nice, juicy dried fruits, known in the USA as golden raisins I think.  I love to make them nice and plump before use, so soak them in something to do that. So I cam up with the idea of rum-soaked sultana muffins.  

As ever these muffins are very easy to make and are very rewarding, in that they always turn out so well.  I soaked, as I said, my sultanas in rum and then discarded the excess liquid, but you could always add that into the muffin mix, and reduce the milk by the same amount.  I didn't do that I as didn't want to flavour the muffins too much. 

I also sprinkled some preserving sugar on top of mine before baking.  That is the sugar with the largest granules that I can find.  It just helps to give a nice crunchy top to the muffin.

The mixture will make 12 muffins, if using normal sized muffin cases, where you fill to two thirds full.  I used larger cases and filled much fuller, so I got nine large muffins.

I am very pleased with the results of the bake, a lovely light and tasty muffin the the juicy sultanas.  What could be nicer.
Rum-soaked Sultana Muffins
                               Rum Soaked Sultana Muffins - Video
Ingredients:
  • 240g plain flour
  • 120g sultanas
  • 60 ml rum
  • 113g unsalted butter,
  • 200g granulated sugar
  • 2 medium eggs
  • 1tsp baking powder
  • 2 tsp vanilla extract
  • 120ml milk
  • preserving sugar to sprinkle over the top(optional)
  • 2 tbsp plain flour to toss the sultanas
Method:
  1. Soak the sultanas in the rum, for at least 15 minutes.
  2. Preheat the oven to 190C/170C Fan/375F
  3. Line a muffin tin with paper cases, or grease the tin.
  4. Cream the butter and granulated sugar together.
  5. Add the eggs, vanilla extract and milk and beat to combine.
  6. In a separate bowl mix the flour and baking powder together.
  7. Add the flour mixture into the wet mixture and stir gently until just combined.
  8. Drain the rum from the sultanas.
  9. Toss the sultanas in the extra flour until just coated.
  10. Stir the sultanas into the muffin batter.
  11. Divide the batter equally between your muffin cases, (2/3 full to get 12).
  12. Bake in the oven for 30 minutes, until a skewer poked into the centre comes out clean.
Remove from the oven and cool on a wire rack before eating.


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