Festive Raisin and Candied Fruit Muffins

Ruddy, appetizing, fragrant for any holiday and for tea! Muffins with raisins and candied fruits in the oven turn out airy and very tasty. They are perfect for family tea parties. You can also add dried fruits and nuts as a filling.
cook time: 1h
Elijah Stroud
Festive Raisin and Candied Fruit Muffins

Nutrition Facts (per serving)

335
Calories
16g
Fat
39g
Carbs
6g
Protein

Ingredients (12 portions)

Basic:

Sugar 100 g
Wheat flour 150 g
Butter 125 g
Milk 2 tbsp
Eggs 3 pc
Raisin (I have 50 grams light and 50 grams dark) 100 g
Baking powder 1 tsp
Candied fruit (if you don’t have candied fruits, you can chop any dried fruits or take another 50 grams of raisins) 50 g
Rum 1 tbsp

Recipe instructions

Step 1

Step 1
How to make raisin muffins in the oven? Prepare the ingredients: Remove the butter from the refrigerator in advance so that it becomes soft.

Step 2

Step 2
Rinse the raisins thoroughly, scald with boiling water and drain. Then soak in rum.

Step 3

Step 3
Preheat the oven to 160-180 degrees (temperature depends on your oven). Beat the butter with a mixer until it looks like a thick cream.

Step 4

Step 4
Then add eggs and sugar and beat with butter until smooth. Wash the egg with baking soda first, as there may be harmful bacteria on its surface.

Step 5

Step 5
Pour milk into a bowl and mix with a mixer. Sift the flour and baking powder and add them to the butter mixture. Please note that you may need a little less or more flour, focus on the consistency of the dough and adjust the amount of flour for it (to do this, mix most of the sifted flour with baking powder and add it first, and add the rest without baking powder as needed. If necessary — then sift a little more flour)

Step 6

Step 6
The resulting dough should look like good thick condensed milk.

Step 7

Step 7
Pour rum-marinated raisins and candied fruits into the dough.

Step 8

Step 8
Place the dough in a metal muffin tin. Why metal? Because in it they will turn out with a wonderful fried crust. I also baked it in paper molds, it was also tasty, but a little soft. The ideal consistency for this particular recipe, in my opinion, is achieved simply in a metal form. Baking time: 20-30 minutes on medium or low level.

Additional rubrics

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