Muffins that taste like Butter Tarts!, Mmmm Yum!
While on Twitter the other day someone posted about a recipe for Butter Tart Muffins and it was on a LCBO website, after searching for a while I found the recipe here on this blog by Jen
Having always liking butter tarts and seeing how easy this would be to make, I had to give it a go.
Butter Tart Muffins
ingredients
3/4 cup granulated sugar
1/2 cup butter, cut into pieces (or live dangerously and use 2/3 cup)
2 eggs, slightly beaten
1/2 cup milk
1 tsp. vanilla
1-1/2 cups raisins
1-1/2 cups flour
2 tsp. baking powder
1 tsp. baking soda
Topping:
2 Tbsp. maple syrup
method
Place sugar, butter, eggs, milk and vanilla in a heavy-bottom saucepan over medium heat and cook, stirring constantly, until slightly thickened and beginning to bubble. Remove from heat, strain if necessary (to remove any bits of cooked egg). Stir in raisins and let cool, uncovered, in the refrigerator for 10 minutes.
Preheat oven to 350°F.
Combine flour, baking powder and baking soda. Add reserved raisin mixture and mix well. Fill into lightly greased large muffin tins. (They are not supposed to look rounded and perfect, so when putting them in the pan, leave them looking messy. They do not rise at all, so you’ll want to fill the cup up.) Bake for 15 minutes or until golden and a cake tester comes out clean. Remove from oven and brush tops of muffins with maple syrup. (I like to just spoon it over each muffin).
Makes 6 Texas-sized muffins or 8 to 9 regular sized ones.
LCBO Food and Drink Autumn 2007
As you can see for the directions I just copied and pasted from the other blog and the credit is all to the LCBO website. (The pictures are my own )
These are my comments on the recipe.
I found the recipe very easy to make and it did not take a lot of effort or time to prepare it., I had everything in my pantry so no special ingredients were needed, though maybe not everyone will have raisins in the kitchen.
I used a 10 inch cast iron skillet for the first part of the recipe.
Since I did not have the Texas sized Muffin pan, I used my regular sized pan that holds 12 muffins and I used paper liners to save a bit on the cleanup.
I baked the muffins longer than the 15 minutes suggested in the recipe, I had them in for about 25 minutes.
Some in my family do not like things too sweet, so I only brushed the syrup on half of the muffins, and I used table syrup rather than maple.
The result
These muffins are very tasty and yes they do taste like butter tarts, Next time I may cut down on the raisins using maybe 1 cup rather than 1.5 cups.
Bacon
