California Raisin-Walnut Muffins

California raisins, walnuts and banana for a real breakfast treat!
  • Yields 24 muffins
  • Details


    • 3/4 cup California raisins
    • 3/4 cup dark rum
    • 2 1/4 cups very ripe mashed banana
    • 2 cups sugar
    • 3 tablespoons California raisin paste*
    • 1 teaspoon vanilla
    • 5 large eggs (1 1/4 cups)
    • 3 1/2 cups all-purpose flour
    • 1 1/2 tablespoons baking soda
    • 2 tablespoons ground cinnamon
    • 1 cup vegetable oil
    • 3/4 cup evaporated milk
    • 3/4 cup chopped walnuts


    Preheat oven to 350°F (180°C). Grease and flour or line 24 muffin cups with paper liners; set aside. Measure raisins and rum into small bowl; set aside to plump.

    Combine banana with sugar, raisin paste and vanilla. Beat in eggs. Sift flour, soda and cinnamon together and stir into egg mixture alternately with oil mixed with milk. Drain raisins and add to batter along with walnuts; mix gently to combine. Divide and portion into prepared muffin cups. Bake at 350°F until done, 20 to 25 minutes.

    Note: Commercially prepared California raisin paste is available from foodservice and industrial suppliers. To make your own raisin paste, grind or process in a food processor whole California raisins equal to twice the amount of raisin paste required (1 1/2 cups of California natural raisins) until very finely chopped and smooth.

    Nutrition Facts Per Serving

    Calories 320 (37% from fat); Total Fat 13g (sat 1.5g, mono 6g, poly 4g, trans 0g ); Cholesterol 45mg; Protein 5g; Carbohydrate 43g; (Dietary Fiber 2g; Sugars 26g; ); Iron 2mg; Sodium 260mg; Calcium 43mg; Potassium 187mg

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