Try this Dried Apricots and Rum Muffins with Spiced Butter recipe, or contribute your own.

Suggest a better description

Still searching for what to cook ?

Find the most delicious recipes here

INGREDIENTS

1 c Dried apricots; chopped
1/2 c Heavy cream
2 ts Baking Powder
1 Egg
1/2 c Butter ; softened
1/3 c Granulated sugar
1/4 c Myers rum
1 ts Cinnamon
1 3/4 c Flour
1/4 c Vegetable oil
1 ts Sugar

Muffins

INSTRUCTIONS

ESSENCE OF EMERIL SHOW#EE2296 Preheat the oven to 400 degrees. Grease 12 muffin tins. 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" 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. Posted to recipelu-digest by molony on Mar 09, 1998

NOTES

Alert editor

Dried Apricots and Rum Muffins with Spiced Butter

1 c Dried apricots; chopped
1/2 c Heavy cream
2 ts Baking Powder
1 Egg
1/2 c Butter softened
1/3 c Granulated sugar
1/4 c Myers rum
1 ts Cinnamon
1 3/4 c Flour
1/4 c Vegetable oil
1 ts Sugar

ESSENCE OF EMERIL SHOW#EE2296    Preheat the oven to 400 degrees. Grease 12 muffin tins. 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" 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.    Posted to recipelu-digest by molony <molony@scsn.net> on Mar 09, 1998

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Muffin (55g)
Recipe Makes: 12 Muffins

Calories: 230
Calories from Fat: 119 (52%)

Amt Per Serving		% DV

	Total Fat 13.2g	18 %
	Saturated Fat 6.4g	32 %
	Monounsaturated Fat 4.6g
	Polyunsanturated Fat 1.4g
Cholesterol 44.8mg		14 %
Sodium 123.2mg		4 %
Potassium 37.1mg		1 %
Total Carbohydrate 22.6g		7 %
	Dietary Fiber 0.8g	3 %
	Sugars, other 21.7g
Protein 3g		4 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 230

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe