CookThatBook

Let’s get this party started!

Rum flavoured muffins first thing in the morning means there is no excuse not to enjoy Mondays. Only problem is that along with goat cheese and pears, my palette has a disdain for raisins (only like them in raisin toast) and rum (details are hazy but it involved overindulgence on my 19^th birthday).

Ugh.

I knew I would have to alter the recipe to suite the prejudices of my taste buds. At first I thought oh it would be great if I added crushed pineapple, some coconut, macadamia nuts, mango purée, and let’s not forget about chocolate chips. I realized I was getting a tad carried away when my hubby pointed out that no matter how many other ingredients I added it wouldn’t make the raisins or rum disappear. Good point. Thanks sweetie. You probably saved me from a muffin disaster.

What I did decide to do was add ½ cup of chopped walnuts, ½ teaspoon of cinnamon, ¼ teaspoon of nutmeg, and not being able to bring myself to add regular raisins (baby steps people!) I opted for golden raisins instead. Fearing the muffins would be rather bland and unexciting, I also made an eggnog cream cheese icing. Hey no judging! If we can use alcohol in a muffin recipe why not take it to the next level.

I used my go-to cream cheese frosting recipe and added a dash of LorAnn eggnog flavoured oil. A little goes a long way with this type of flavouring, which is 3-4 times the strength of regular water/alcohol-based flavourings or extracts. (NOTE: you can purchase the LorAnn eggnog flavoured oil through my online store for $2.19 USD. Be sure to check out the other great flavours that are available and let your culinary imagination run wild!)

So how did this week’s muffin experiment turn out? Sinfully good. They tasted like a rum and eggnog latte – which was kinda cool. I can’t imagine these muffins without cinnamon or nutmeg, and am happy with how the spices added to the overall flavour. As for the raisins, they held a strong (but not unpleasant) taste of rum, but then again I did let them soak for four hours. By the time I added them to the batter there was no liquid left. The walnuts were another great addition and broke up the intensity of the raisins which I found overpowered the muffin. I would recommend adding half of the suggested amount. Sometimes less is more. Except in the case of my icing where the more the merrier is unquestionably the case.

I realize that these treats turned out more like a cupcake than a muffin by the time I finished tinkering with the recipe, but then again if you’re adding booze to your morning muffin chances are you’re not going to complain about a dollop (or two…or three…) of icing.

For a copy of the recipe for Rum & Raisin Muffins, please click here

NOTE: I will be away next week so unfortunately will not be able to participate in Muffin Monday, but be sure to check Baker Street’s site to see what deliciousness is being cooked up by the other foodies!

Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week.