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Recipe Detail Page
Butter Tart Muffins
Autumn 2007
These muffins are very dense and really do taste like butter tarts. They are also not supposed to look rounded and perfect like a regular muffin, so when putting them in the pan leave them looking messy.
Makes 6 Texas-sized muffins
¾ cup (175 mL) granulated sugar
½ cup (125 mL) butter, cut into pieces
2 eggs, slightly beaten
½ cup (125 mL) milk
1 tsp (5 mL) vanilla
1½ cups (375 mL) raisins
1½ cups (375 mL) flour
2 tsp (10 mL) baking powder
1 tsp (5 mL) baking soda
Topping
2 tbsp (25 mL) maple syrup
1. 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. Stir in raisins and let cool, uncovered, in the refrigerator for 10 minutes.
2. Preheat oven to 350°F (180°C).
3. Combine flour, baking powder and baking soda. Add reserved raisin mixture and mix well. Fill into lightly greased large muffin tins. 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.
Makes 6 Texas-sized muffins
