Title: Butter tart muffins
 Categories: None
      Yield: 1 Servings
 
  1 1/2 c  Raisins
    3/4 c  Granulated sugar
    1/2 c  Butter; cut into chunks
      2    Eggs; beaten
    1/2 c  Milk
      1 ts Vanilla; rum or butterscotch
           -flavoring
  1 1/2 c  All-purpose flour
      2 ts Baking powder
      1 ts Baking soda
      1 pn Salt
    1/2 c  Walnuts; chopped
    1/4 c  Corn or maple syrup
 
  Place raisins, sugar, butter, eggs, milk and vanilla in a large
  heavy-bottomed saucepan. Place over medium heat and cook, stirring
  frequently, until mixture is hot, slightly thickened and just
  beginning to bubble, about 4 to 5 minutes. Cool slightly, uncovered,
  in the refrigerator, while continuing with recipe.
  
  Preheat oven to 375F (190C). Grease 12 muffin cups or coat with
  cooking spray. Stir flour with baking powder, baking soda and salt in
  a large mixing bowl. Make a well in centre and pour in warm raisin
  mixture, stirring just until combined. Stir in nuts until evenly
  mixed.
  
  Spoon batter into muffin cups. Bake in centre of oven until golden
  and a cake tester inserted into centre of a muffin comes out clean,
  about 15 to 17 minutes. Remove from oven and immediately pour about 1
  teaspoon syrup overtop of each muffin. Cool muffins in cups for 10
  minutes, then remove to a rack. Serve warm. Store muffins in a sealed
  bag at room temperature for up to 2 days. For longer storage,
  refrigerate or preferably freeze.
  
  Nutrients per muffin 4.5 g protein, 12.2 g fat, 47.7 g carbohydrates,
  1.6 mg iron, 58 mg calcium,
      308    calories.
  
  These were a first prize winner in a recipe contest.