Spun Caramel Fruit Gems
|Boiling water||1⁄2 Cup (8 tbs)|
|Dried apricots||1⁄4 Cup (4 tbs), finley snipped|
|All purpose flour||1 Cup (16 tbs)|
|Baking powder||1 Teaspoon|
|Ground cinnamon||1⁄4 Teaspoon|
|Butter||1⁄3 Cup (5.33 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Pitted dates||1⁄4 Cup (4 tbs), finley snipped|
|Hot water||1⁄4 Teaspoon|
Pour boiling water over apricots; set them aside.
In a mixing bowl stir together the flour, baking powder, salt, and cinnamon.
In a small mixer bowl beat butter or margarine on medium speed of electric mixer for 30 seconds.
Add the 1/2 cup sugar; beat till fluffy.
Add eggs, one at a time, beating well.
Add dry ingredients and milk alternately to beaten mixture, beating on low speed after each addition.
Stir in apricots and dates.
Fill greased 2-inch tassie pans or muffin cups or 21/2 inch muffin cups 2/3 full.
Bake in a 375Â° oven till done; allow 15 minutes for the smaller muffins and 20 minutes for the larger ones.
Place waxed paper under a wire rack.
Transfer the muffins to the wire rack.
For syrup, in a small heavy saucepan heat the remaining 1/2 cup sugar over medium-low heat.
Do not stir till sugar starts to melt.
Cook and stir about 10 minutes or till sugar turns a caramel color.
Remove from heat.
Carefully stir in the 1/4 teaspoon water.
Immediately drizzle the syrup over the muffins with a spoon, using a back-and-forth motion.