1 ½ C raisins
¾ C white sugar
½ C butter
2 eggs, well beaten
½ C milk
1 tsp. vanilla
1 ½ C flour
2 tsp. baking powder
1 tsp. baking soda
Pinch of salt
½ C chopped pecans
Topping:
¼ C corn syrup
Place the raisins, sugar, butter, eggs, milk and vanilla in a saucepan and cook over a medium heat until slightly thickened and beginning to bubble. Cool in the refrigerator (uncovered).
Combine the dry ingredients and make a well in the centre and pour in the raisin mixture. Stir just to combine and stir in the pecans.
Pour the batter into paper-lined muffin cups and bake at 350°F for 15 – 20 minutes.
Remove from oven and immediately pour about 1 tsp. of corn syrup over the top of each muffin.
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