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1
Soak raisins and currants in rum to cover overnight, stirring occasionally.
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2
Preheat oven to 400 degrees.
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3
Generously grease 2 1/2-inch muffin cups or line with paper baking cups.
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4
Drain fruit, reserving rum.
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5
Mix flour, sugar,baking powder, baking soda,salt and nutmeg in large bowl.
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6
Cut in butter until coarse meal forms; mix in fruit.
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7
Whisk sour cream,egg,vanilla and 2 tablespoons reserved rum in medium bowl until smooth.
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8
Make well in center of dry ingredients, add sour cream mixture to well and stir into dry ingredients until just blended (batter will be lumpy).
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9
Spoon batter into prepared cups, filling each 3/4 full.
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10
Bake until muffins are golden brown and tester inserted in center comes out clean, about 20 minutes.
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11
Cool 5 minutes in pan.
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12
Meanwhile prepare glaze:.
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13
In small bowl, combine sugar, lemon juice and enough reserved rum (about 1 tablespoon) to make medium-thin glaze.
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14
Remove muffins from pan;spread glaze over top.
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15
Serve warm or room temperature.
