Another of the desserts I made for our Wedding Celebration was Butter Tart Muffins, a concept I came across flipping through this recipe book on sale, and then later found on the 'Net. These turned out pretty tasty, very similar to butter tarts in taste, but certainly not in consistency or mouthfeel. I substituted hazelnuts for the walnuts that the recipe originally called for, I am sure it will work with any nut.Butter Tart Muffins
(Adapted from: Chatelaine Magazine - January 2001)
1-1/2 cups raisins
3/4 cup granulated sugar
1/2 cup butter
2 eggs, lightly beaten
1/2 cup milk
1 teaspoon vanilla, rum or butterscotch extract
1-1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
Pinch of salt
1/2 cup hazelnuts, chopped
1/4 cup corn syrup or maple syrup
Place raisins, sugar, butter, eggs, milk and extract in a large saucepan set over medium heat. Cook, stirring almost constantly, until mixture is hot, slightly thickened and just beginning to bubble, from 4 to 5 minutes.
Cool slightly, uncovered, in the refrigerator while continuing with recipe.
Preheat oven to 375F (190 degrees C). Grease 12 muffin cups, coat with cooking spray or use paper liners.
Using a fork, stir flour with baking powder, baking soda and salt in a large bowl until well mixed. Make a well in center of flour mixture and pour in warm raisin mixture, stirring just until combined. Stir in hazelnuts until evenly mixed. Spoon batter into muffin cups. Bake in center of oven until golden and a cake tester inserted into center of muffin comes out clean, from 15 to 17 minutes.
Remove from oven and immediately pour about 1 teaspoon corn syrup over top of each muffin. Cool muffins in cups for 10 minutes, then cool further on rack.