Butter Tart Muffins

Muffins as tasty as butter tarts without the calories. Rum or butterscotch flavorings make tasty variations.

Butter Tart Muffins


  • 1 1/2 cups raisins
  • 3/4 cup white sugar
  • 1/2 cup butter, cut into pieces
  • 2 eggs
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • salt to taste
  • 1/2 cup chopped walnuts
  • 1/4 cup corn syrup


1 Place raisins, sugar, butter, slightly beaten eggs, milk, and vanilla in a large heavy-bottomed saucepan. Cook over medium heat, stirring frequently, until mixture is hot, slightly thickened, and just beginning to bubble. Cool slightly, uncovered, in the refrigerator.

2 Stir flour with baking powder, baking soda, and salt in a large mixing bowl. Make a well in centre, and pour in warm raisin mixture; stir just until combined. Stir in nuts until evenly mixed. Spoon batter into greased muffin cups.

3 Bake in center of oven at 350 degrees F (190 degrees C) until golden, about 15 to 17 minutes. Remove from oven, and immediately pour about 1 teaspoon syrup over each muffin. Cool muffins in pan for 10 minutes, then remove to a rack. Serve warm.


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