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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
1/2 cup butter or margarine, softened |
1 cup sugar |
2 eggs, separated |
1/4 cup boiling water |
2 tablespoons cocoa |
1/4 teaspoon baking soda |
1 1/4 cups all-purpose flour |
2 teaspoons baking powder |
pinch of salt |
1 teaspoon ground cinnamon |
1/2 teaspoon ground nutmeg |
1/2 cup milk |
rum glaze |
Directions:
1. Cream butter; gradually add sugar, beating well. Add egg yolks, one at a time, beating well after each addition.
2. Combine boiling water and cocoa; stir until cocoa dissolves. Let stand 5 minutes. Stir in soda. Add cocoa mixture to creamed mixture, beating well.
3. Sift together flour, baking powder, salt, and spices; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Beat egg whites (at room temperature) until stiff peaks form; fold into creamed mixture.
4. Spoon into well-greased muffin pans, filling half full. Bake at 350° for 15 to 20 minutes. Remove from muffin pans; spoon glaze over tops.
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