| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Danish | Breads, Desserts | 18 | Servings |
INGREDIENTS
| 1 | c | Raisins |
| 1 | c | Dark rum |
| 2 | c | Flour |
| 1/2 | c | Sugar |
| 1 1/2 | ts | Baking powder |
| 1/2 | ts | Baking soda |
| 1/4 | ts | Salt |
| 1/4 | ts | Nutmeg |
| 3/4 | Stick butter | |
| 1 | c | Sour cream |
| 1 | Egg | |
| 3/4 | ts | Vanilla |
INSTRUCTIONS
FROM J R'S KITCHEN Saok raisins in rum overnight. Drain and reserve rum. Mix dry ingredients in a large bowl. Cut in butter until coarse meal. Mix in raisins. Whisk sour cream egg, vanilla and 2 tbs rum until smooth. Make a well in dry ingredients and pour in wet mixture. Fill muffins tins 3/4 full and bake in a 375 oven until brown about 20 minutes. makes 18. Posted to MM-Recipes Digest by "Robert Ellis" <rpearson@snowcrest.net> on Mar 10, 1998
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