From
Margie
Prep Time
30 minutes
Cook Time
20-25 minutes
Servings
12
Ingredients
2 tbs ( 28 g) rum or water
1 cup (149 g) golden raisins
2 1/2 cups (300 g) King Arthur Flour (I use gluten free.)
1 tbs (12 g) baking powder
1/3 cup (66 g) granulated sugar
1/2 tsp salt
1/2 tsp cinnamon
12 tsp nutmeg
1/4 tsp allspice
1/2 cup (85 g) candied citron or other mixed dried fruit
1 1/2 cups milk
2 large eggs
8 tbs unsalted butter, melted
Frosting: 1 1/4 c (142 g) confectioners sugar, 2 tbs butter, 1/2 tsp vanilla extract, 1/2 tsp almond extract, 2 tbs milk or cream, 1/8 tsp salt
Directions
Preheat oven to 400 F, lightly grease 12 muffin cups or line with greased papers.
In small bowl, place raisins and dried fruit. Pour rum (or water) over. Heat in microwave for 30 seconds. Set aside while mixing other ingredients.
Weigh or measure the flour into a large bowl. Whisk together the flour with baking powder, sugar, salt, and spices.
Make a well in the center of flour mixture. Add soaked raisins/fruit.
In a separate bowl, beat milk and eggs. Stir in the melted butter. Add all at one time to the flour mixture.
Stir until evenly combined. Scoop into the muffin cups, around 1/4 cup for each muffin.
Bake for 20-25 minutes, until toothpick inserted into a muffin comes out clean.
After baking, cool on wire rack. Make frosting. Pipe a cross on the top of each muffin.
Store up to 2 days in an airtight container.