Ingredients:
1 and ½ cup raisins
¾ cup granulated sugar
½ cup butter, cut into chunks
2 eggs, beaten
½ cup milk
1 teaspoon vanilla, rum or butterscotch flavouring
1 and ½ cup all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
Pinch of salt
½ cup chopped walnuts
¼ cup PEI Maple Syrup
Instructions:
Place first 5 ingredients in a heavy bottomed sauce pan. Cook over medium high heat, stirring frequently, until mixture is hot, slightly thickened and beginning to bubble, approximately 4-5 minutes.Place in fridge, uncovered and allow to cool.
Preheat oven to 375 F. Grease a 12 muffin pan tin or use papers in each. Mix dry ingredients in a bowl and make a well in the middle. Add warm raisin mixture to well and mix until blended. Stir in nuts. Bake in oven until golden brown, approximately 15-17 minutes. Remove from oven and immediately pour 1 teaspoon of maple syrup over each muffin.
Allow to set for 10 minutes before removing to rack.
(Recipe originally submitted by Brenda Garrity)
Comments
Rhonda said:
….and I’d love to have your tea biscuit recipe – the best ever! ❤️
February 25, 2017
A M Shorter said:
How about a recipe for butterscotch rather than ‘flavouring’
February 25, 2017
Lynn Austin said:
I would love to have the recipe for your Potato pie. Absolutely delicious.
Lynn Austin, Salt Lake City, Utah.
July 28, 2016