BUTTER TART MUFFINS

• 1 1/2 cups raisins
• 3/4 cup granulated sugar
• 1/2 cup butter
• 2 eggs, lightly beaten
• 1/2 cup milk
• 1 tsp vanilla, rum or butterscotch extract
• 1 1/2 cups all-purpose flour
• 2 tsp baking powder
• 1 tsp baking soda
• Pinch of salt
• 1/2 cup walnuts, chopped
• 1/4 cup corn syrup or maple syrup

Place raisins, sugar, butter, eggs, milk and vanilla in a large saucepan. Place over medium heat and cook, stirring almost constantly, until mixture is hot, slightly thickened and just beginning to bubble, from 4 to 5 minutes. Cool slightly, uncovered, in the refrigerator while continuing with recipe.

Preheat oven to 375F (190C). Grease 12 muffin cups or coat with cooking spray. Using a fork, 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, stirring just until combined. Stir in walnuts until evenly mixed.

Spoon batter into muffin cups. Bake in centre of 375F (190C) oven until golden and a cake tester inserted into centre of a muffin comes out clean, from 15 to 17 minutes. Remove from oven and immediately pour about 1 teaspoon (5 mL) corn syrup overtop of each muffin. Cool muffins in cups for 10 minutes. Then remove to a rack. Great warm. Store muffins in a sealed bag at room temperature for up to 2 days. For longer storage, refrigerate or preferably freeze, wrapped in foil.