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1
Place raisins, sugar, butter, Large eggs, lowfat milk and vanilla in a large heavy-bottomed saucepan.
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2
Place over medium heat and cook, stirring frequently, till mix is warm, slightly thickened and just beginning to bubble, about 4 to 5 min.
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3
Cold slightly, uncovered, in the refrigerator, while continuing with recipe.
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4
Preheat oven to 375F (190C).
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5
Grease 12 muffin c. or possibly coat with cooking spray.
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6
Stir flour with baking pwdr, baking soda and salt in a large mixing bowl.
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7
Make a well in centre and pour in hot raisin mix, stirring just till combined.
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8
Stir in nuts till proportionately mixed.
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9
Spoon batter into muffin c.. Bake in centre of oven till golden brown and a cake tester inserted into centre of a muffin comes out clean, about 15 to 17 min.
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10
Remove from oven and immediately pour about 1 tsp.
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11
syrup overtop of each muffin.
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12
Cold muffins in c. for 10 min, then remove to a rack.
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13
Serve hot.
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14
Store muffins in a sealed bag at room temperature for up to 2 days.
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15
For longer storage, chill or possibly preferably freeze.
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16
These were a first prize winner in a recipe contest.
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17
(Alberta)
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18
Preparation Time: 15 min
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19
Cooking Time: 4 min
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20
Baking Time: 15minutes
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21
Makes: 12 muffins
