| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Vegetables |
|
Essnce04 |
12 |
servings |
INGREDIENTS
| 1 3/4 |
c |
Flour |
| 1/3 |
c |
Granulated sugar |
| 2 |
ts |
Baking powder |
| 1 |
c |
Dried apricots; chopped |
| 1 |
|
Egg |
| 1/2 |
c |
Heavy cream |
| 1/4 |
c |
Myers rum |
| 1/4 |
c |
Vegetable oil |
| 1/2 |
c |
Butter; softened |
| 1 |
ts |
Cinnamon |
| 1 |
ts |
Sugar |
INSTRUCTIONS
Preheat the oven to 400 degrees. Grease a 12-cup muffin tin. For muffins:
In a mixing bowl, combine the flour, sugar, baking powder and apricots
together. In a separate bowl, mix the egg, cream, rum and oil together.
Fold the flour mixture into the egg mixture just enough to moisten the dry
ingredients. Muffins must not be overmixed. If overmixed, the muffins will
be tough. The batter should be lumpy and not smooth. Spoon the mixture into
the prepared tins. Bake for 20 minutes. For the butter: In a mixing bowl,
combine all the ingredients together and mix until incorporated. Using a 8-
by 10-inch piece of plastic wrap, spoon the butter onto the center of the
wrap. Fold the wrap over and roll the plastic up, forming a log shape.
Refrigerate until the butter has set, about 10 minutes. Remove the muffins
from the oven. Remove the butter from the refrigerator and unwrap. In a
napkin-lined basket, invert the muffins into the basket. Place the spiced
butter on a small dish and set to the side of the basket. This recipe
yields 12 muffins.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2296 broadcast 02-26-1997) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
03-10-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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