Recipes so good it oughta' be a sin!


Wednesday, September 23, 2009

Butter Rum Muffins

A couple years ago, we'd reached a rough point in our lives. I had almost died awaiting a liver transplant in 2006. I'd finally received that transplant in January of 2007. Meanwhile, Michael was suffering from colorectal cancer and had delayed treatment until after my recovery from the transplant. We'd been hit hard on all sides and eventually lost our home (hello! Health care reform!)

Anyway, we found ourselves living in a three room cabin out in the country thanks to the generosity of a dear friend. It was a quaint little place and very comfortable. In fact, looking back, with all the stress in our lives at that moment the closeness and solitude (no cable TV, no Internet) was a boon.

During that time we fell into a sort of ritual. Our local grocery store bakery had wonderful butter rum muffins. We'd buy a couple packs from the bakery and heat them up in the microwave (no stove in the cabin). Then we'd serve them with wonderful coffee, usually Southern Pecan or some other flavor. It was a special time of day for us although neither of us were coffee drinkers before or since!

Since that time butter rum muffins have become a special treat for us. Here in Arizona we've found them in a few stores although it's hard to get to them before they're sold out.

So, I finally decided to make some at home. The recipe is based in large part on one by EdsGirlAngie at Recipezaar.com. Although, I like this recipe, I have tweaked it a bit already and after this morning's experiment with it, will be working on it some more to more closely approximate our favorite muffins in the cabin.


So, here you go, Butter Rum Muffins:

Ingredients:

1/2 cup butter (softened)
1/2 cup sugar
2 eggs
2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. ground clove
1/4 tsp. ground nutmeg
1/2 cup milk
2 tbl. rum extract (or 3 tbl. rum)

Directions:

1. Preheat oven to 375 degrees F.
2. Grease or line muffin tins (6 large or 12 small cups)
3. Cream together butter and sugar.
4. Add eggs, one at a time, beating just until blended after each addition.
5. Sift flour, baking powder, salt, cloves and nutmeg together in a separate bowl.
6. Combine milk and rum extract in another bowl.
7. Add flour mixture to butter mixture alternately with milk mixture, ending with flour mixture.
8. Spoon batter into muffin pan, filling 3/4 full.
9. Bake for 20 to 25 minutes or until golden.
10. Remove from pans immediately and cool on a wire rack.

So there you have it. A fairly simple little recipe. In the original a sugar/rum glaze is provided. I opted not to do that on the ones this morning, but in retrospect the added sugar might have been welcomed. At any rate, I'll be playing with this recipe a bit and will post updates to it.






 
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