I didn’t really know what I wanted to bake this morning. It’s been a(nother) busy and rather fraught week but I didn’t want to miss my lovely early Friday morning baking opportunity. Thing is, I’m lacking an audience. The Roleplayers are on a hiatus at the moment and we’re not coming up to a team bake-off or anything… so it would be just something for me and Jef. I was playing around with flavours in my head, and remembered we had rather a lot of desiccated coconut… some raisins… and as always, some rum. Muffins!
I turned to Delia for a base recipe that I could adapt for my own purposes. I’ve waxed lyrical about her Summer recipe collection before and it’s still a good source for me. So, here we have a modified recipe for a tray of muffins you could put before a pirate and he wouldn’t ask where the rum had gone. They’re VERY boozy.
Rum, Raisin and Coconut Muffins
Makes 6 large, 20 mini. Based on this recipe.
- 1.5 oz (75 g) raisins
- 1 oz (55 g) desiccated coconut
- 100ml dark rum
- 2½ oz (60 g) plain flour
- 2½ oz (60 g) wholemeal flour
- ½ level tablespoon baking powder
- ¼ level teaspoon salt
- 1 large egg
- 1½ oz (40 g) caster sugar
- 4 fl oz (110 ml) milk
- 2 oz (50 g) butter, melted and cooled slightly
- ½ teaspoon pure vanilla extract
- 1 level teaspoon ground ginger
For the rum and coconut icing:
- 3 oz (75 g) icing sugar, sifted
- .5 oz (25g ) desiccated coconut
- Splash of rum
Pre-heat the oven to gas mark 6, 400°F (200°C).
- First, put the raisins and coconut together in a bowl and pour over the rum. Set aside so they can soak up as much of the rum-y goodness as possible.
- Start off by sifting the flours, baking powder and salt into a large bowl, tipping in all the bits of bran that are left in the sieve. Then, in a separate bowl, mix together the egg, sugar, milk, melted butter and vanilla extract.
- Now return the dry ingredients to the sieve and sift them straight on to the egg mixture (this double sifting is essential because there won’t be much mixing going on), again tipping in all the bits of bran that are left in the sieve. What you need to do now is take a large spoon and fold the dry ingredients into the wet ones – quickly, in about 15 seconds. Don’t be tempted to beat or stir, and don’t be alarmed by the rather unattractive, uneven appearance of the mixture: this, in fact, is what will ensure that the muffins stay light.
- Now fold the coconut, rum and raisin mix into the mixture, again with a minimum of stirring: just a quick folding in. Spoon in just enough mixture to fill each muffin cup (if you’re not using papers, grease the tins well). Bake on a high shelf of the oven for 20 minutes for minis or 30 minutes for the larger ones or until well risen and brown.
- Remove the muffins from the oven and cool in the tins for 5 minutes before transferring to a wire rack (if they are in paper cases remove them from the tins straight away).
- For the icing, mix the icing sugar with the ginger syrup and rum and spoon a little on to each muffin when they are cold. Sprinkle over the dessicated coconut to decorate.