About this recipe:These delicious muffins capture the flavour of butterscotch and are studded with juicy raisins. If you can find rum or butterscotch extract, these are both delicious added in place of the vanilla extract.
220g sultanas or raisins
150g caster sugar
110g butter, cut into pieces
2 eggs, beaten
1 teaspoon vanilla extract
200g plain flour
2 teaspoons baking powder
1 teaspoon bicarbonate of soda
1 pinch salt
salt to taste
60g chopped walnuts
4 tablespoons golden syrup
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Preheat the oven to 190 C / Gas 5 and grease a muffin tin, or line with paper cases.
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 fridge.
Stir flour with baking powder, bicarbonate of 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 prepared muffin tin.
Bake in centre of oven until golden, about 15 to 17 minutes. Remove from oven, and immediately pour about 1 teaspoon of golden syrup over each muffin. Cool muffins in tin for 10 minutes, then remove to a rack. Serve warm.
These muffins looked rather sloppy at mixing stage but baked off nicely. I found the oven temp of 190 too hot and they were over browning before set, so I would drop the oven temp down to about 175 in future. They have turned out moist and very fruity - just how we like them! Did not bother with the syrup and nut topping, sweet enough without. I will probably make these again and add
Cinnamon or mixed spices, and lemon or orange zest to create a sort of hot cross muffin! - 29 Aug 2013