Ingredients
1/2 cup butter, softened3/4 cup sugar2 eggs1 teaspoon rum extract1-1/2 cups plus 1 tablespoon all-purpose flour, divided2 teaspoons baking powder1/2 teaspoon baking soda1/3 cup 2% milk1 cup raisins1/2 cup chopped pecans1/4 cup maple syrup
Preparation
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extract. Combine 1-1/2 cups flour, baking powder and baking soda; add to creamed mixture alternately with milk, beating just until combined. Toss raisins with remaining flour. Fold raisins and pecans into batter.
Fill paper-lined muffin cups two-thirds full. Bake at 375° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Immediately brush muffins with syrup. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
