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Prep Time: 30 Minutes Cook Time: 23 Minutes |
Ready In: 53 Minutes Servings: 8 |
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Something different for breakfast. Ingredients:
2 1/4 cups all-purpose flour |
1 cup sugar |
1 tablespoon sugar |
2 teaspoons baking powder |
1/2 teaspoon salt |
2 large eggs, at room temperature |
8 tablespoons unsalted butter, melted and cooled |
1/2 cup yogurt (regular, low-fat, or nonfat) |
1/3 cup white rum (do not use dark rum) or 1/3 cup golden rum (do not use dark rum) |
1/3 cup fresh lime juice |
1 tablespoon grated lime zest |
Directions:
1. In a mixing bowl, whisk the flour, 1 cup sugar, baking powder, and salt until well blended; set aside.
2. In another bowl, lightly whisk the eggs; then whisk in the melted butter, yogurt, rum, lime juice, and lime zest until smooth.
3. Using a wooden spoon, stir in the flour mixture until moistened.
4. Spoon batter into well greased muffin cups to 3/4 full.
5. Dust the tops of the unbaked muffins with the remaining 1 tablespoon sugar-should be just a light coating of sugar.
6. Bake in a 400° oven for 23 minutes or until muffins have rounded, lightly browned, cracked tops and pick comes out with a few moist crumbs attached.
7. Place pan on a wire rack to cool for 10 minutes.
8. Gently rock each muffin back and forth to release it.
9. Remove muffins from the pan and cool for 5 minutes on wire rack.
10. To store-cool completely and seal in airtight container or in freezer-safe plastic bags.
11. Cosmopolitan Muffins: substitute vodka for the rum; reduce the lime juice to 1/4 cup; add 1 1/2 tablespoon frozen cranberry juice concentrate, thawed, with the remaining lime juice.
12. Apple Daiquiri Muffins: substitute spiced rum for the white or gold rum; add 1/2 teaspoon ground cinnamon with the salt; stir 3/4 cup chopped dried apple into the batter just before adding the dry ingredients.
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