How To make 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
* Beat butter at medium speed with electric mixer until creamy. Add 1/2 cup s ugar, beating well. Add eggs, one at a time, beating just until blended after each addition.
* Combine flour and next 4 ingredients. Combine milk and 3 tablespoons rum. Add flour mixture to butter mixture alternately with milk mixture, beginning an d ending with flour mixture. Beat mixture at low speed until blended after eac h addition.
* Spoon into greased muffin pans, filling three-fourths full.
* Bake at 375F for 20 to 25 minutes or until golden. Remove from pans immedia tely; place on a wire rack.
* Combine remaining 2 tablespoons rum and 3 tablespoons sugar in a small sauce pan; cook over low heat, stirring constantly; until sugar dissolves. Brush ove r warm muffins.
How To make Hot Buttered Rum Muffins's Videos
HOW TO MAKE KETO HOT BUTTERED RUM
HOW TO MAKE KETO HOT BUTTERED RUM
There's nothing like sitting down in the fall or winter with a deliciously warm buttered drink.. Well, this keto hot buttered rum will hit the spot and keep you warm!
It's actually fairly easy to make and takes about 10 minutes! All you have to do is melt the butter in a pot along with the water and spices before adding the rum just before serving! You can also make this in a slow cooker for an amazing browned butter sauce. I recommend cooking it on low without the alcohol and then keep it on the 'warm' setting after you add the rum.
You can also use bourbon which is equally delicious.. and of course add to your liking. I only used about 1/4-1/2 cup of rum but I'm also not a huge fan of big alcohol tastes so if you'd like to add more, I say go for it.
Now this drink is best served in small doses. Probably 1/4 cup or less. I'm only saying that because the calorie count can get fairly high very quickly!
Ingredients
2/3 cup (150g) butter
1 star of anise
1/2 tsp powdered ginger
1 tbsp cinnamon
1/2 tsp nutmeg
1/2 tsp allspice
1 tsp vanilla
1/4 cup (45g) brown sugar substitute
1 tbsp sugar free maple syrup
1/2 cup (125ml) water
1/2 cup (125ml) rum or bourbon
Instructions
In a deep pot, melt the butter over medium heat along with the star of anise.
Stir in the ginger, cinnamon, nutmeg, allspice, vanilla, maple syrup and brown sugar.
Make sure it is mixed thoroughly and bring to a simmer.
Pour in the water (it will bubble a bit)
Simmer for 10 minutes.
Add in the bourbon and leave on the heat for an extra 2 minutes.
Take off heat and serve!
This makes roughly 6 servings.
Nutritional Information per serving:
CALS: 209
FAT: 23.1
CARBS: 1.5
FIBRE: 0.8
NET CARBS: 0.7
PROTEIN: 0.3
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National Hot Buttered Rum Day
24/7 Davis celebrates Hot Buttered Rum Day by making cupcakes/muffins!
#24/7Davis #nationalhotbutteredrumday #familyvlog
Reser’s Butter Rum Muffins # The Beer Review Guy
Reser’s Grocery Bakery.
Hot Buttered Rum, it's like Liquid Christmas!
This one has been a long time coming, you've asked for it and now you're gonna get it! The Barfly's own Hot Buttered Rum.
Hot Buttered Run has been a holiday staple since colonial times. Rum has been imported into the US from Jamaica (specifically into New England) since about the 1650's and it was only a matter of time before we not only started putting the delicious stuff into our Nogs, Possits, Punches and Toddies but started distilling it on our own. The addition of butter into alcoholic drinks didn't start there though, it's been being done since the days of Henry VIII when we find a physician by the name of Andrew Boorde (1490-1549) recommending buttered Ale as a remedy for a hoarseness. By the mid 1600's the drink went purely medicinal to recreational and although we're not too sure where the spirits came into the picture, by the time New Englanders were distilling rum, buttered rum was definitely a thing. And yes, the New Englanders also believed rum to be good for the physical body and gave it as a restorative draught. And yes, they also drank it for pleasure. So whether you're drinking to your health or to your end I do hope you enjoy our very festive Hot Buttered Rum recipe!
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Here's The Specs:
2oz (60ml) Rum
.5oz (15ml) Spiced Syrup
1 Large Spoon Butter Batch
4-5oz Hot Water
Spiced Syrup:
8oz (240ml) Demerrara Sugar
4oz (120ml) Hot Water
1oz (30ml) Ginger Syrup
1/8 tsp Ground Clove Or 2 Whole Cloves
1 Cinnamon Stick
1 Star Anise
10 black peppercorns
Blend in a blender until smooth and strain through a nut milk bag or cheesecloth
Butter Batch
100g Salted Butter
4 tbsp Brown Sugar
.25 tsp Nutmeg
.25 tsp Clove
.25 tsp Cinnamon
Hot Buttered Rum with Nicole Gaffney
How about a freshly made warm cheese muffin for breakfast?
The first time we had cornbread was on a trip to Florida just over 20 years ago. Being from the UK we had not heard of this amazing bake. It was presented to us with our roast chicken dinner and it went deliciously well with the chicken and gravy. I have to say, it made a real impression on me and I promised myself I would try making it when I got home. Well, after a couple of, not so good attempts, I finally came up with this recipe. It has been a favourite here for a number of years and I would like to share it with you today.
It’s just as good by itself as it is with a chicken dinner. I like a couple warm, and fresh out of the oven with a slathering of butter or a large splurge of cream cheese for a delicious breakfast.
• Website:
• Instagram:
Recipe:
Muffin Batter:
230g Self-raising flour
180g Cornmeal
1 tsp Baking powder
50g Grated cheese
50g small cheese chunks
2 tsp Seasoning (jerk)
A sprinkle of pepper
A little salt
2 Eggs
120ml Light oil
130ml Buttermilk
110g melted butter
Topping Ideas:
Oats
Nuts
Seeds
Grated cheese
Crumbled cheese crackers
Method:
For muffins:
1) Preheat oven to Gas 5/ 180’C
2) Line and grease muffin tin with small baking paper squares
3) In a small bowl, mix together 230g self- raising flour, 180g cornmeal, 1 tsp baking powder, and seasoning ( 2 tsp jerk seasoning, a little salt & pepper)
4) In a mixing bowl, mix the 2 eggs, 120ml light oil, 130ml buttermilk, 50g grated cheese and 110g melted butter
5) Sieve the dry ingredients into the wet ingredients and mix until just combined (add the small cheese chunks)
6) Spoon into the muffin cases (this makes 12)
7) Sprinkle with your choice of toppings
8) Bake for 15 mins; cool just a little and serve while still quite warm. Split and spread with butter or cream cheese
Music:
St. Anne's Reel by Nat Keefe & Hot Buttered Rum
Nat Keefe on YouTube:
Hot Buttered Rum on YouTube: