1

cup

raisins

1

cup

dark rum

2

cups

flour

½

cup

sugar

1 ½

tsp

baking powder

½

tsp

baking soda

¼

tsp

salt

¼

tsp

ground nutmeg

90

g

butter

1

cup

sour cream

1

egg

¾

tsp

vanilla essence

1

Soak raisins in rum overnight. Drain and reserve rum.

2

Mix dry ingredients in a large bowl. Cut in butter until coarse meal. Mix in raisins.

3

Whisk sour cream egg, vanilla and 2 tablespoons rum until smooth.

4

Make a well in dry ingredients and pour in wet mixture.

5

Fill muffins tins ¾ full and bake in a 190°C oven until brown; about 20 minutes.