Rum Raisin Muffins
In small bowl, cover raisins and currants in rum and soak overnight, stirring occasionally.
Preheat over to 400 degrees. Spray muffin cups with nonstick cooking spray. Drain fruit, reserving rum.
Mix flour, sugar baking powder, soda, salt and nutmeg in large bowl. Cut in butter until coarse meal forms; mix in fruit.
small bowl, whisk sour cream, egg, vanilla and 2 Tbsp reserved rum
until smooth. Stir into flour mixture just until moistened.
Fill muffin cups 3/4 full. Bake for 15-20 minutes.
make a thin glaze, combine powdered sugar and lemon juice together with
about 1 Tbsp of reserved rum; drizzle over slightly cooled muffins.