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Butter Tart Muffins

Butter Tart Muffins

HELEJEAN

HELEJEAN

Muffins as tasty as butter tarts without the calories. Rum or butterscotch flavorings make tasty variations.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 296 kcal
  • 15%
  • Fat:
  • 12.1 g
  • 19%
  • Carbs:
  • 45.2g
  • 15%
  • Protein:
  • 4.4 g
  • 9%
  • Cholesterol:
  • 56 mg
  • 19%
  • Sodium:
  • 259 mg
  • 10%

Based on a 2,000 calorie diet

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Directions

  1. Place raisins, sugar, butter, slightly beaten eggs, milk, and vanilla in a large heavy-bottomed saucepan. Cook over medium heat, stirring frequently, until mixture is hot, slightly thickened, and just beginning to bubble. Cool slightly, uncovered, in the refrigerator.
  2. 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; stir just until combined. Stir in nuts until evenly mixed. Spoon batter into greased muffin cups.
  3. Bake in center of oven at 350 degrees F (190 degrees C) until golden, about 15 to 17 minutes. Remove from oven, and immediately pour about 1 teaspoon syrup over each muffin. Cool muffins in pan for 10 minutes, then remove to a rack. Serve warm.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Megmakes3
8

Megmakes3

9/23/2003

These muffins are fabulous! My whole family loved them and they have become part of my regular muffin baking. Very easy and yes they really so taste like butter tarts. I have made them with and without the nuts. Try them, you won't be disappointed.

WileyP
6

WileyP

2/19/2010

Thanks, HeleJean - Great Muffins! I just made these this morning for an art class my sister gives up here in the canyon. I followed the recipe step-by-step, making only those adjustments I normally do for baking at our 8,000-foot elevation. Oh, and I did use paper liners in the muffin pan rather than grease it. Everything went very well. The batter was very light and fluffy and there was just enough of it to fill the cups to the top. They puffed up slightly during baking, but did not for a mushroom-type top. I don't think they really need the corn syrup on top, but, though it makes things a tad sticky, it was good. I might try maple syrup instead sometime in the future.

SWINGCRAZED
5

SWINGCRAZED

1/30/2006

Very tasty and easy! They really do taste like butter tarts and they work fine without the nuts or raisins. You don't need nearly that much corn syrup on the top.

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