Tuesday, May 25, 2010

Muffin #61: Carribean Pineapple & Raisin Muffins

Today, I made the Carribean Pineapple & Raisin Muffins from the 100 Muffin Cookbook. However, the recipe is originally called "Rum & Raisin". We do not keep Rum (or other hard liquors) in our house, so I decided to be creative and used Pineapple juice instead. This gave them a Carribean twist and made me reminisce about my recent trip to the Virgin Islands with my hubby :-) The 8x10 picture behind the muffins is an actual picture I took at Secret Harbour Beach in St. Thomas. It was truly beyond breathtaking. God's Creation is truly amazing!
I topped these muffins with a little cinnamon sugar as well. Feel free to use the Rum instead of pineapple juice if you like. Remember there are no steadfast rules when making a muffin your own. You could even use grapefruit or mango juice.
Have a beautiful day and tell everyone you know how deeply God loves them! You are prayed for my friends!

Tomorrow we will be trying out a Savory Muffin recipe perfect for a quick breakfast: Crispy Bacon Muffins

Psalm 105:1-3 (the Message)

"Hallelujah! Thank God! Pray to him by name!
Tell everyone you meet what he has done!
Sing him songs, belt out hymns,
translate his wonders into music!
Honor his holy name with Hallelujahs,
you who seek God. Live a happy life!"

Carribean Pineapple & Raisin Muffins

oil or melted butter, for greasing (if using)
1 1/2 cups golden raisins
3 tbsp rum (I used Pineapple Juice)
2 cups all-purpose flour
1 tbsp baking powder
1/8 tsp salt
heaping 1/2 cup dark brown sugar
2 large eggs
1 cup milk
6 tbsp canola oil
cinnamon sugar for the top of the muffins

Put the raisins in a bowl, add the rum or pineapple juice, and let soak for 1 hour.

Preheat the oven to 400 degrees Farenheit. Grease a 12 cup muffin pan or line with 12 muffin paper liners.

To make the muffins, sift together the flour, salt, and baking powder in a large bowl. Stir in the dark brown sugar.

Lightly beat the eggs in a large bowl, then beat in the milk, and oil. Make a well in the center of the dry ingredients and pour in the beaten liquid ingredients, and add the soaked raisins. Stir gently until combined; do not overmix.

Spoon the batter into the prepared muffin pan. Sprinkle the tops of the muffins with cinnamon sugar. Bake in the preheated oven for 20 minutes, until well risen, golden brown and firm to the touch. Let the muffins cool in the pan for 5 minutes, and then serve warm or transfer to a wire rack and cool completely.

1 comment:

  1. I am so impressed by your dedication to this project! I have yet to try one of your recipes, but I have good intention though They all look FABULOUS! Hope you are well, friend.