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Category: Muffins
Prep Time: Cook Time: Total Time:
2 1/4 cups flour
1 cup sugar
1 tsp sugar
2 tsp baking powder
1/2 tsp salt
2 large eggs, at room temperature
8 tsp unsalted butter, melted and cooled
1/2 cup yogurt
1/3 cup white rum or golden rum (do not use dark rum)
1/3 cup fresh lime juice
1 tsp grated lime zest
In a mixing bowl, whisk the flour, 1 cup sugar, baking powder, and salt until well blended; set aside.
In another bowl, lightly whisk the eggs; then whisk in the melted butter, yogurt, rum, lime juice, and lime zest until smooth. Using a wooden spoon, stir in the flour mixture until moistened. Spoon batter into well greased muffin cups to 3/4 full. Dust the tops of the unbaked muffins with the remaining 1 tsp sugar-should be just a light coating of sugar.
Bake in a 400 for 23 minutes or until muffins have rounded, lightly browned, cracked tops and pick comes out with a few moist crumbs attached. Place pan on a wire rack to cool for 10 minutes. Gently rock each muffin back and forth to release it. Remove muffins from the pan and cool for 5 minutes on wire rack. To store—cool completely and seal in airtight container or in freezer-safe plastic bags. 12 -18 muffins
Cosmopolitan Muffins: substitute vodka for the rum; reduce the lime juice to 1/4 cup; add 1 1/2 tsp frozen cranberry juice concentrate, thawed, with the remaining lime juice.
Apple Daiquiri Muffins: substitute spiced rum for the white or gold rum; add 1/2 tsp 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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DAIQUIRI MUFFINS with Variations
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Category: Muffins
Prep Time: Cook Time: Total Time:
2 1/4 cups flour
1 cup sugar
1 tsp sugar
2 tsp baking powder
1/2 tsp salt
2 large eggs, at room temperature
8 tsp unsalted butter, melted and cooled
1/2 cup yogurt
1/3 cup white rum or golden rum (do not use dark rum)
1/3 cup fresh lime juice
1 tsp grated lime zest
In a mixing bowl, whisk the flour, 1 cup sugar, baking powder, and salt until well blended; set aside.
In another bowl, lightly whisk the eggs; then whisk in the melted butter, yogurt, rum, lime juice, and lime zest until smooth. Using a wooden spoon, stir in the flour mixture until moistened. Spoon batter into well greased muffin cups to 3/4 full. Dust the tops of the unbaked muffins with the remaining 1 tsp sugar-should be just a light coating of sugar.
Bake in a 400 for 23 minutes or until muffins have rounded, lightly browned, cracked tops and pick comes out with a few moist crumbs attached. Place pan on a wire rack to cool for 10 minutes. Gently rock each muffin back and forth to release it. Remove muffins from the pan and cool for 5 minutes on wire rack. To store—cool completely and seal in airtight container or in freezer-safe plastic bags. 12 -18 muffins
Cosmopolitan Muffins: substitute vodka for the rum; reduce the lime juice to 1/4 cup; add 1 1/2 tsp frozen cranberry juice concentrate, thawed, with the remaining lime juice.
Apple Daiquiri Muffins: substitute spiced rum for the white or gold rum; add 1/2 tsp ground cinnamon with the salt; stir 3/4 cup chopped dried apple into the batter just before adding the dry ingredients.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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