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Presented by Chef|Activist Tim Groody
Serves 6
1 egg + 1 egg yolk 1/3 cup chopped walnuts
1/3 cup + 1 T vegetable oil 1 cup grated granny smith
2/3 cup sugar apple
½ tsp vanilla 2 T chopped dried cherries
2/3 cup AP flour 2 T raisins
¾ tsp baking soda 2 T rum
¾ tsp baking powder 2 T shredded coconut
1.8 tsp salt
¾ tsp cinnamon
Soak cherries and raisins in rum over night. Preheat oven to 350*. Grease or line 6 ramekins or a muffin pan. In a large bowl, beat eggs, oil, sugar and vanilla. In a separate bowl mix the dry ingredients. Stir into the egg mixture. Fold in the nuts, apple and the dried fruits. Mix to combine. Divide into the molds. Bake for 25 – 30 minutes or until a tooth pick inserted comes out clean. Let cool 10 minutes and unmold. Let finish cooling on a rack.
Glaze
1 egg white
1 cup powdered sugar
1 ½ tsp rum
1 tsp cream
pinch nutmeg
½ cup toasted coconut
Whisk the egg white till frothy. Add sugar and whisk. Add the rum, cream and nutmeg. If too thick add more rum. Adjust nutmeg to taste. Glaze the buns with icing. Sprinkle or roll in coconut. Serve and Enjoy!!!!!
