Butter Tart Muffins With Maple Syrup Recipes

Steps:

• 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, and strain if necessary. Stir in raisins and let cool, uncovered in refrigerator for 10 minutes.
• Preheat oven to 350°F.
• 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 cake tester comes out clean. Remove from oven and brush tops with maple syrup.
• Makes 6 Texas-sized muffins.

Steps:

• Place raisins, sugar, butter, 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, about 4 to 5 minutes. Cool slightly, uncovered, in the refrigerator, while continuing with recipe.
• Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or coat with cooking spray.
• Stir flour with baking powder, soda, and salt in a large mixing bowl. Make a well in center and pour in warm raisin mixture, stirring just until combined. Stir in nuts until evenly mixed. Spoon batter into muffin cups.
• Bake at 375 degrees F (190 degrees C) in center of oven until golden and a cake tester inserted into center of a muffin comes out clean, about 15 to 17 minutes. Remove from oven and immediately pour about 1 teaspoon syrup over each muffin. Cool muffins in cups for 10 minutes, then remove to a rack. Serve warm.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place tart shells on a baking sheet; sprinkle raisins evenly into the bottom of tart shells.
• Beat brown sugar and butter together in a bowl until smooth; whisk in eggs, maple syrup, flour, vanilla extract, and salt. Fill each tart shell 3/4 full with maple syrup mixture.
• Bake in the preheated oven until filling is set and shells are golden, about 16 minutes. Turn the baking sheet halfway through the baking time for even baking.

Steps:

• 1. Roll the pastry out to 1/8 inch thick and cut out 12 4-5 inch circles. Press the circles of dough into a muffin baking pan. Chill the muffin pan in the fridge for 45-60 minutes.
• 2. Mix the brown sugar, maple syrup, butter,vanilla extract, salt, walnuts and raisins in a bowl. Pour the mixture into the tarts.
• 3. Bake in a preheated 350-degree oven and bake until set, about 15-25 minutes.

Steps:

• In a medium saucepan, cook raisins, sugar, butter, eggs, milk and rum flavoring, stirring frequently, until it is slightly thickened and just beginning to bubble.
• Cool slightly, uncovered.
• In a large mixing bowl, stir tog the dry ingredients.
• Make a well in the centre and pour in warm raisin mixture, stirring just until combined.
• Spoon muffin mixture into 12 greased muffins cups.
• Sprinkle walnuts over top of each muffin.
• Bake at 375°F for 17 minutes or until centre tests done.
• Remove from oven and immediately pour 1 tsp syrup over each muffin.
• Cool about 10 minutes before removing them to cool on rack.
• Serve warm or at room temperature.