Raisin Wine Egg Muffins
From chefmeow 17 years ago
- 30 minutes to make
- Serves 12
Another one I have been making for years. This recipe came from my Aunt Maggie's collection. I obtained this in 1980 when I inherited the family collection. Her notation indicated this was very, very, old recipe and one that was a family favorite.
Ingredients
- 2 cups butter shopping list
- 8 egg yolks shopping list
- 2 cups sugar shopping list
- 2 tablespoons rose water shopping list
- 4 cups flour shopping list
- 2 tablespoons white wine shopping list
- 3 cups raisins shopping list
- 1/2 teaspoon mace shopping list
How to make it
- Cream butter and sugar in large mixing bowl.
- Add flour and blend thoroughly.
- Work in raisins.
- In separate bowl beat together egg yolks, rose water, white wine and mace then pour into first mixture.
- Blend well.
- Cover with heavy towel or cloth then set aside in warm place for 1 hour.
- Meanwhile butter muffin tin.
- When ready fill openings 2/3 full.
- Bake in 325 oven for 30 minutes.
People Who Like This Dish 1
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