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Rating: 5/5 (1 vote cast)

Meal Type: Breakfast
Total Time:
Cook Method: Oven
Cuisine: Cuban
     Serving Size: 1 - Change
Nutritional Facts
Servings Per Recipe: 1

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Butter Tart Muffins

Recipe Tags: Muffin Recipes

Date Added: January 28, 2013


1 1/2 Cups Raisins soaked for an hour in:
3/4 Cup Sugar (5.5 oz)
1/2 Cup Butter cut into chunks
2 Unit Eggs beaten
1/2 Cup Milk (evaporated is best)
1 Teaspoon Vanilla rum or butterscotch flavoring
1 1/2 Cups All-Purpose Flour
2 Teaspoons Baking Powder double acting
1 Teaspoon Baking Soda heaping
1 Pinch Salt
1/2 Cup Walnut chopped or pecans
1/4 Cup Corn or maple syrup
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1. Place raisins, sugar, butter, eggs, milk and vanilla in a large heavy-bottomed saucepan.

2. Place over medium heat and cook, stirring frequently, until mixture is hot, slightly thickened and just beginning to bubble, about 4 to 5 minutes.

3. Cool slightly, uncovered, in the refrigerator, while continuing with recipe.

4. Preheat oven to 375F (190C). Grease 12 muffin cups or coat with cooking spray.

5. Stir flour with baking powder, baking soda and salt in a large mixing bowl.

6. Make a well in center and pour in warm raisin mixture, stirring just until combined.

7. Stir in nuts until evenly mixed. Spoon batter into muffin cups.

8. Bake in center of oven until golden and a cake tester inserted into center of a muffin comes out clean, about 15 to 17 minutes.

9. Remove from oven and immediately pour about 1 teaspoon syrup overtop of each muffin.

10. Cool muffins in cups for 10 minutes, then remove to a rack.

11. Serve warm. Store muffins in a sealed bag at room temperature for up to 2 days.

12. For longer storage, refrigerate or preferably freeze.

13. Nutrients per muffin 4.5 g protein, 12.2 g fat, 47.

14. 7 g carbohydrates, 1.6 mg iron, 58 mg calcium, 308 calories.

15. These were a first prize winner in a recipe contest.

16. Recipe by Bonnie Deane (Alberta) Preparation time: 15 minutes Cooking time: 4 minutes Baking time: 15 minutes Makes: 12 muffins.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Milk, Tree Nuts, Butter, Gluten, Corn, Walnuts, Natural Sweeteners, Fructose Malabsorption allergies.
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