Moist & Delicious Raisin Muffins with Sticky Toffee Sauce!!!
Adapted from: King Arthur Flour
Ingredients:
Cake:
1 cup raisins
¼ cup soft butter - 2 ounces
¼ cup brown sugar
½ teaspoon baking powder
1 large egg
2 tablespoons dark molasses
1 tsp. vanilla extract
1 cup all-purpose flour
¼ teaspoon baking soda
Sauce:
½ cup brown sugar
6 tablespoons brown sugar
¾ tsp. cornstarch
¾ cup milk
Preheat Oven 350 degrees:
Butter cup-cake tins:
Bring the raisins to a quick simmer and drain.
Beat ¼ cup butter, brown sugar and baking powder until fluffy. Beat in the egg, then the molasses and vanilla. Beat in the flour.
Puree the raisins in a food processor. Add the baking soda, and stir into the batter. Pour into the prepared cup-cake tins.
Bake 18-22 minutes or until the toothpick test comes out clean. Cool before removing from tins.
Sauce: Cook the sugar and butter over medium-low heat. Carefully mix in the milk. Cook mixture whisking gently. Add the cornstarch and gently bring to a simmer to thicken. Turn off heat, cover and let stand to cool down.
Drizzle over the cooled muffins.
These are absolutely delicious for dessert or a treat for breakfast!
With Love,
Catherine
xo
Platanos, Mangoes & Me! says
Love the sauce...fantastic muffs