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Add a photoServings: 12
Ingredients
- 1 3/4 c. Flour
- 1/3 c. Granulated sugar
- 2 tsp Baking pwdr
- 1 c. Dry apricots minced
- 1 x Egg
- 1/2 c. Heavy cream
- 1/4 c. Myers rum
- 1/4 c. Vegetable oil
- 1/2 c. Butter softened
- 1 tsp Cinnamon
- 1 tsp Sugar
Directions
- Preheat the oven to 400 degrees. Grease a 12-c. muffin tin.
- For muffins: In a mixing bowl, combine the flour, sugar, baking pwdr and apricots together. In a separate bowl, mix the egg, cream, rum and oil together. Fold the flour mix into the egg mix just sufficient 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 mix into the prepared tins. Bake for 20 min.
- For the butter: In a mixing bowl, combine all the ingredients together and mix till 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. Chill till the butter has set, about 10 min.
- 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 59g | |
| Recipe makes 12 servings | |
| Calories 226 | |
| Calories from Fat 129 | 57% |
| Total Fat 14.66g | 18% |
| Saturated Fat 6.5g | 26% |
| Trans Fat 0.12g | |
| Cholesterol 43mg | 14% |
| Sodium 272mg | 11% |
| Potassium 63mg | 2% |
| Total Carbs 21.5g | 6% |
| Dietary Fiber 0.8g | 3% |
| Sugars 7.1g | 5% |
| Protein 2.7g | 4% |
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