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Preheat
oven to 375°. Lightly butter a muffin tin coated with DuPont
SilverStone® non-stick. In a large bowl of an electric mixer,
beat together the butter and sugar. Add the eggs, beating in 1 at
a time. Add the sour cream, milk, and vanilla, mixing well. Stir
in the mango and lemon zest; set aside.
In
another bowl, combine the flour, baking powder, baking soda, and
salt. Pour the dry ingredients into the wet egg mixture, stirring
until combined. Do not overmix. Spoon the batter into the muffin
pan and sprinkle chopped pecans over the top. Bake for 15 to 20
minutes until a tester comes clean. Remove muffins from the pan
and let cool 5 minutes.
Nest,
mix the powdered sugar, lemon juice, and rum in a small bowl. Drizzle
over the top of the muffins once they have slightly cooled.
| The
Cypress Bed-and-Breakfast Inn,
Sarasota, Florida www.bbonline.com/fl/cypress |
Sarasota
is a small, yet culturally rich city filled with fine
dining, corner cafes and bistros, plus swanky gift and
antiques shops. Nestled among woods and grapefruit trees
is The Cypress Bed-and-Breakfast Inn, providing casually
elegant rooms, individually decorated with a Victorian
influence.
While
the city has much to offer, breakfast at the inn should
not be missed. Chef/Owner Robert Belott is one of Sarasota's
top chefs. During your stay, enjoy his primi piatti:
special hors d'oeuvres served late-afternoon in the
parlor with owners/innkeepers Vicki Hadley and Nina
Belott.
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