| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Grains |
|
Cakes, Christmas |
1 |
Servings |
INGREDIENTS
| 1/3 |
c |
Unsalted butter; softened |
| 1/4 |
c |
Brown sugar |
| 1 |
lg |
Egg; beaten |
| 1/2 |
c |
Brandy; scotch, rum or apple cider may be used |
| 2 |
tb |
Evaporated milk |
| 1/4 |
c |
Maple syrup |
| 1 |
ts |
Vanilla |
| 1/2 |
c |
Flour |
| 1/2 |
ts |
Baking soda |
| 1/2 |
ts |
Cinnamon |
| 1/2 |
ts |
Ginger |
| 1/2 |
ts |
Salt |
| 1/4 |
c |
Candied orange peel |
| 1/4 |
c |
Candied lemon peel |
| 1/4 |
c |
Currants |
| 1/4 |
c |
Pine nuts; toasted |
INSTRUCTIONS
Toast the pine nuts in a dry pan over low heat or in the oven. Do not allow
to burn. Set aside to cool.
Cream the butter and sugar together, add egg and mix well. Mix the brandy,
milk, maple syrup and vanilla together and set aside. Mix the orange and
lemon peel, currants and pine nuts together and set aside. Mix well
together the flour, baking soda, spices and salt. Take 1 tablespoon of
mixture and dredge the fruit and nut mixture in it. Add the liquid and dry
ingredients alternately to the creamed sugar and butter.
Fold the fruit and nut mixture into the batter. Prepare muffin pans bu
greasing and flouring them. Fill pans 3/4 full. Bake at 375 degrees for
15-18 mins. Allow the muffins to cool completely, ice them with white icing
and decorate them as you choose.
Source unknown magazine
Recipe by: unknown magazine
Posted to MC-Recipe Digest V1 #990 by Carol & Bob Floyd
<c.floyd@arnprior.com> on Jan 05, 1998
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