Place raisins, sugar, butter, eggs, milk and extract in a large saucepan set
over medium heat. Cook, stirring almost constantly, until mixture is hot, slightly
thickened and just beginning to bubble, from 4 to 5 minutes.
Cool slightly, uncovered, in the refrigerator while continuing with recipe.
Heat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups, coat with
cooking spray or use paper liners.
Using a fork, stir flour with baking powder, baking soda and salt in a large
bowl until well mixed. Make a well in center of flour mixture and pour in warm raisin
mixture, stirring just until combined. Stir in walnuts until evenly mixed. Spoon
batter into muffin cups.
Bake in center of oven until golden and a cake tester inserted into center of
muffin comes out clean, from 15 to 17 minutes.
Remove from oven and immediately pour about 1 teaspoon corn syrup over top of
each muffin. Cool muffins in cups for 10 minutes.
Remove muffins to a rack.
Yield: 12 muffins
Great warm. Store muffins in a sealed bag at room temperature for up to 2 days.
For longer storage, refrigerate or preferably freeze, wrapped in foil.
Nutrients per muffin, 4.5 g protein, 12. 2 g fat, 47.7 g carb., 1.4 mg iron,
55 mg calcium, 246 mg sodium, 1.5 g fiber, 306 calories