Drunk'n Raisin Muffins

I have had my share of Rum raisin sauce over the years. They key to a good one is not to overdo the rum. The balance from Old Goats Drunk'n Raisin sauce is done to perfection. These are another great addition to the brunch line.

1 c Old Goats Drunk'n Raisin Sauce
1/2 c raw sugar
1/2 c unbleached AP flour
2 c wheat pastry flour
1 1.2 tsp baking powder
1/2 tsp baking soda
1/8 tsp salt
4 oz of Kriemhild butter, diced and chilled
1 c Maple Hill Creamery yogurt
1 egg (JFF, Wintergrass, Sweetgrass or Mountain View)
1 tsp vanilla extract


Preheat oven to 350 degrees F. Use cupcake liners or grease and flour 18 muffin cups.

In a large bowl whisk together AP flour, pastry flour, baking powder, baking soda, salt and sugar. Using a pastry blender cut in chilled butter, until pea-size crumbs are formed.

In another bowl whisk together the yogurt, egg, vanilla and rum sauce. Pour the wet into the dry and stir just until combined.

Fill each cup about 3/4 full. Bake at 350 degrees F for 20-25 minutes or until an inserted tooth pick come out clean.

Cool on baking rack.