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Title: Dried Apricots And Rum Muffins With Spiced Butter
Yield: 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
andapricots 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 andmix until incorporated. Using a 8- by 10-inch piece of plastic
wrap, spoonthe 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, about10 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

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Contributor: Emeril Lagasse

Preparation Time: 0:00

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