Ingredients
-
-
2/3 CupRum Raisins (drained, see procedure below)
-
1/2 CupChopped Granny Smith Apple
-
3 CupsFlour
-
1/2 CupButter
-
6 TablespoonsButter
-
4Eggs
-
1 CupSugar
-
4 TeaspoonsGround cinnamon
-
4 TeaspoonsBaking Powder
-
2/3 TeaspoonSalt
-
1 CupMilk
-
1/2 CupRum
-
2/3 CupCalifornia Raisins
-
Instructions
-
-
With a whisk, combine butter and sugar in a bowl. Add eggs and milk to the butter and sugar mixture. Mix gently.
-
Sift flour, cinnamon powder, baking powder, salt and add to the batter. Mix it well.
-
Add rum raisins and chopped apples to the batter. Mix gently until combined. Pour batter into mini muffin tin evenly.
-
Bake for 20 to 25 minutes in a preheated over at 350 degrees. Let cool for 5 minutes and sprinkle with cinnamon on top.
-
Measure 2/3 cup of California Raisins in a bowl. Pour 1/2 cup rum and cover. Refrigerate overnight.
-