Dun Buttered Muffins Recipes

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:

• Set aside a miniature muffin tin with 24 cups, or use 2 tins with 12 cups each.
• Place biscuit mix, butter and sour cream in a large mixing bowl and stir with a wooden spoon until ingredients come together. Spoon batter by tablespoons into ungreased muffin tins, filling the cups 2/3 full.
• Bake muffins on center rack of a preheated 350° oven until they are light brown, 15-18 minutes. Remove muffin tins from oven and place them on a wire rack to cool for 10 minutes. Then, run a sharp knife around edges of muffins and invert them onto the rack. Transfer to a platter and serve at once.

Steps:

• Beat butter at medium speed with an electric mixer until creamy.
• Add 1/2 cup sugar, beating well.
• Add eggs, one at a time, beating just until blended after each addition.
• Combine flour and next 4 ingredients.
• Combine milk and 3 tablespoons rum.
• Add flour mixture to butter mixture alternately with milk mixture, beginning and ending with flour mixture.
• Beat at low speed until blended after each addition.
• Spoon into greased muffin pans, filling 3/4 full.
• Bake at 375 degrees for 20-25 minutes or until golden.
• Remove from pans immediately; place on wire racks.
• Combine remaining 2 tablespoons rum and 3 tablespoons sugar in a small saucepan; cook over low heat, stirring constantly, until sugar dissolves.
• Brush over warm muffins.

Steps:

• Preheat oven to 350 F.
• Spray 3 dozen muffin cups.
• Melt the bittersweet chocolate with 1 cup of the chocolate chips in the microwave about a minute to 1 ½ minutes, stirring every 30 seconds, do not overheat.
• Combine dry ingredients.
• Combine milk and vanilla.
• In bowl of an electric mixer cream butter and brown sugar.
• Add the eggs one at a time mixing in thoroughly.
• Add the melted chocolate.
• Alternately add the flour and the milk mixtures beginning and ending with the flour.
• Fold in remaining chocolate chips.
• Drop the batter into prepared cups with muffin scoop.
• Bake 25 minutes.
• Remove from muffin tins immediately to cooling rack.
• Makes 3 dozen muffins.

Steps:

• Preheat oven to 375 degrees F.
• Grease or line 12 muffin cups.
• Beat butter with electic mixer until creamy; add 1/2 cup sugar, beating well.
• Add eggs, one at a time, beating just until blended after each addition.
• Combine flour, baking powder, salt, cloves and nutmeg in a separate bowl.
• Combine milk and 3 tablespoons of rum in another bowl.
• Add flour mixture to butter mixture alternately with milk mixture, ending with flour mixture and combining only until JUST blended.
• Spoon batter into muffin pan, filling 3/4 full.
• Bake for 20 to 25 minutes or until golden.
• Remove from pans immediately and cool on a wire rack.
• Alternatively, you can make mini-muffins; bake for about 15 minutes.
• Combine remaining 2 tablespoons rum and 3 tablespoons of sugar in a small saucepan; heat slowly, stirring constantly until sugar dissolves.
• If mixture is too thick, add a little milk.
• Brush glaze over warm muffins.