Peter, Peter Pumpkin Hater – will you have one of these? Ever since I discovered I am allergic to alcohol I look for recipes with liquor. Cooked, I still get to taste booze without reaction. Adapted from “Eat In Eat Out” Magazine, this was classified as a dessert and I can’t argue with that. It is yummy, so yummy that a pumpkin hater could enjoy it. It’s all in the scotch. I replaced the rum with good scotch, cut the recipe in half and added 2 chopped white chocolate squares. It made 10 good sized desserts. Sorry I can’t bring myself to call them muffins… these are so much more.
TIPSY RAISIN PUMPKIN MUFFINS
1/4 cup good scotch
1/4 cup water
1 cup raisins
1-1/2 cups flour
1 cup sugar
1/2 Tbsp cinnamon
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 eggs
3/4 cup oil
3/4 + 1/8 cup pumpkin puree
2 squares of white chocolate, chopped
• Heat the scotch and the water until very hot.
• Pour over the raisins and let it soak overnight.
• Preheat the oven to 375F.
• Butter a muffin tin and set it aside.
• Whisk together the dry ingredients in a large bowl.
• In a smaller bowl whisk the eggs, oil and the pumpkin until well combined.
• Add the pumpkin mixture to the dry mixture and stir to combine.
• Fold the chopped white chocolate and the drained raisins into the batter.
• Fill the buttered muffin tins almost full.
• Bake in the preheated oven for 20 minutes.
• Makes 10 large fluffy muffins
