Here in Ontario, we mostly get our booze from the LCBO (Liquor Control Board of Ontario). It’s a drag not being able to buy beer and wine in a variety store when the need arises, but there is one perk that makes up for any inconvenience: the lovely Food & Drink magazine which is distributed by the LCBO. For free. The down side is that I have to be sure to be in an LCBO on the day that the magazine is released, as being a day late means I’m unlikely to get my copy. Good sales ploy, as I never go into the store without coming out with some wine.
The magazine is filled with great ideas for entertaining: suggested music playlists for your party, beautiful photos of table settings, and most interesting to me, recipes. This one for Butter Tart Muffins lives up to it’s claim of tasting like butter tarts and even better, they are not drippy like some badly made butter tarts are. I passed on topping them with maple syrup this time and they still tasted great.
Here’s the process:
Get together the ingredients.
Most of the muffin ingredients.
Put the sugar, butter, eggs, milk and vanilla in a saucepan.
Sugar, butter, eggs, milk and vanilla.
Heat until thickened.
My tip: do stir constantly, or you will end up with flavoured scrambled eggs.
Thickened sugar, butter, eggs, milk and vanilla.
Mix together the flour, baking soda and baking powder.
Flour, baking soda and baking powder
Add the cooled wet ingredients and the raisins to the flour mixture.
Load the muffin pan.
Ready to get baked.
Butter Tart Muffins.
Butter Tart Muffins.
The recipe is here: http://foodanddrink.ca/lcbo-ear/RecipeController?language=EN&recipeType=1&action=recipe&recipeID=3380
Butter Tart Muffins, from the Autumn, 2007 issue of Food & Drink magazine.
These muffins are very dense and really do taste like butter tarts. They are also not supposed to look rounded and perfect like a regular muffin, so when putting them in the pan leave them looking messy.
3/4 cup (175 mL) granulated sugar
1/2 cup (125 mL) butter, cut into pieces
2 eggs, slightly beaten
1/2 cup (125 mL) milk
1 tsp (5 mL) vanilla
1-1/2 cups (375 mL) raisins
1-1/2 cups (375 mL) flour
2 tsp (10 mL) baking powder
1 tsp (5 mL) baking soda
2 tbsp (25 mL) maple syrup
1. 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, strain if necessary. Stir in raisins and let cool, uncovered, in the refrigerator for 10 minutes.
2. Preheat oven to 350°F (180°C).
3. 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 a cake tester comes out clean. Remove from oven and brush tops of muffins with maple syrup.
Makes 6 Texas-sized muffins.