| 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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