Whisky muffins


We made muffins. Of course, we can’t just make ordinary old muffins. We had to make WHISKY muffins. And yes, such a thing exists. The recipe calls for raisins to be soaked in the whisky, so after some deliberation, we decided that the cask strength Aberlour A’bunadh was the most raisiny whisky we had on hand.

The preparation process was pretty straightforward. Mostly, it was just ‘mix the ingredients together’. The results were pretty spectacular and the flavour of the A’bunadh managed to make it through the cooking process very well.

Here’s the recipe:

Whisky muffins
1 cup raisins
1/4 cup whisky
2 tblsp honey
1 cup yoghurt
1/4 cup milk
50g butter, melted
1 egg
2 cups flour
2 tsp baking powder
1/3 cup sugar
Gently heat raisins and whisky, then leave to soak for at least an hour. Add remaining ingredients to raisins and mix until just combined. Spoon into well-greased muffin pans and bake at 180C for 15-20mins.

Dubber and Clutch on Twitter:

@davidjmclare Some good ones in that pic. Give the Highland Park a go. Very drinkable… 
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