Butter Rum Muffins
Hot Buttered Rum Muffins
Butter Rum Muffins (Low Carb)


Butter Rum Muffins

1 1/3 cups granulated sugar
2/3 cup grapeseed (or vegetable) oil
4 eggs
2 tablespoons baking powder
1 teaspoon butter extract
1 teaspoon rum extract
2 cups milk
4 cups flour
1 (12-ounce) bag butterscotch chips

Heat oven to 375 degrees. In a large bowl, cream sugar, oil and eggs.
Add baking powder and flavorings. Alternately add the milk and flour
just until combined, then fold in the butterscotch chips. Spoon into
12 large muffin cups sprayed with cooking spray. Bake for 25 minutes.
Makes 12 large muffins, which are best eaten warm.

-- Watkins

Source: http://www.sltrib.com/2003/Aug/08272...esda/87257.asp





Hot Buttered Rum Muffins

1/2 cup butter or margarine, softened
1/2 cup sugar
2 large eggs
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1/2 cup milk
5 tablespoons rum, divided
3 tablespoons sugar

Heat oven to 375 degrees. Beat butter at medium speed with electric
mixer until creamy. Add 1/2 cup sugar, beating well. Add eggs, one at
a time, beating until just blended after each addition. In a separate
bowl, combine flour and next 4 ingredients. In another bowl, combine
milk and 3 tablespoons rum.

Add flour mixture to butter mixture alternately with milk mixture,
beginning and ending with flour mixture. Beat mixture at low speed
until blended after each addition. Spoon into greased muffin pans,
filling 3/4 full. Bake for 20 to 25 minutes or until golden. Remove
from pans immediately; place on a wire rack.

Combine remaining 2 tablespoons rum and 3 tablespoons sugar in a small
saucepan; cook over low heat, stirring constantly, until sugar
dissolves. Brush over warm muffins. Makes 1 dozen.

-- "Southern Living Annual Recipes Cookbook"

Source: http://www.sltrib.com/2003/Aug/08272...esda/87257.asp






Butter Rum Muffins

Recipe By :
Serving Size : 4 Preparation Time :0:45
Categories : Bakery Low Carb 0-5
Muffins

1/4 cup tofu -- or soy flour
1/4 cup sesame seeds -- ground
1/4 cup soy flour -- or
whey or soy protein isolate
2 large eggs -- lightly beaten
3 tablespoons sour cream
1 tablespoon butter -- softened
1 teaspoon rum -- or essence
3 tablespoons Splenda
1 1/2 teaspoons vanilla extract
1/2 teaspoon baking powder

Preheat oven to 350 F -180 C. Generously butter four 1/2 cup muffin
tins. Combine the flour, sesame seeds, whey protein, eggs, sour cream,
butter, rum, sweetener, vanilla, and baking powder in a food processor
and process for 2 to 3 minutes, or until smooth. Divide the batter
evenly among 4 muffin tins, filling each about half full, and fill
empty muffin tins with water. Bake for 20 to 25 minutes, or until a
tester comes out clean. Let the muffins cool in the tins for 5
minutes, then turn them out onto a rack to cool completely. Makes 4
muffins.

Source:
http://pub41.ezboard.com/flillowcarb...cID=52.topi c


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