Heirloom Raisin Muffins is a traditional American recipe for a classic polka dot breakfast muffin made from boiled raisins in a sponge batter base. The full recipe is presented here and I hope you enjoy this classic American version of: Heirloom Raisin Muffins.
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Ingredients:
100g (1 cup) raisins
250ml (1 cup) water
100g butter or margarine
50g sugar
2 large eggs
210g unbleached flour, sifted
1 tsp baking powder
Method:
Combine the raisins and water in a saucepan. Bring the mixture to a boil, reduce to a simmer, cover and cook for 20 minutes. At this time drain the raisins, reserving the cooking liquid.
Cream together the butter and sugar in a bowl until light and fluffy. Add the eggs, one at a time, beating thoroughly to combine after each addition. Make the reserved raisin liquid up to 250ml (1 cup) with water then sift together the flour and baking powder in a bowl and add this alternately with the raisin liquid to the creamed mixture.
Stir in the raisins then immediately spoon the batter into greased muffin pan cups, filling each one no more than 2/3 full.
Transfer to an oven pre-heated to 200C (400F, Gas Mark 6) and bake for about 18 minutes, or until the muffins are well risen and golden brown in colour.
