Dried Apricots And Rum Muffins With Spiced Butter

Recipe Ingredients

1 3/4 cups	109g / 3.8oz	Flour
1/3 cup	65g / 2.3oz	Granulated sugar
2 teaspoons	10ml	Baking powder
1 cup	146g / 5.1oz	Dried apricots - chopped
1		Egg
1/2 cup	118ml	Heavy cream
1/4 cup	59ml	Myers rum
1/4 cup	59ml	Vegetable oil
1/2 cup	99g / 3.5oz	Butter - softened
1 teaspoon	5ml	Cinnamon
1 teaspoon	5ml	Sugar

Recipe 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.

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

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