Madeira Muffins With Amaretto Syrup

• 1 egg
• 50 g butter
• 4 grams baking soda
• 100 g flour
• 100 ml Madeira whine (Malvasia)
• 30 g molasses sugar
• 50 ml amaretto
• Pinch of salt
• Pinch of cinnamon
• 1 tsp of starch or binder

1. Preheat the oven at 220 degrees C
2. put the amaretto in a saucepan and slowly bring it to just below boiling
3. Set stove to simmer and burn off the alcohol (can be quite spectacular, don't put any hair you're fond of over the pan).
4. once the alcohol has burned off, add the starch carfully and let it bind the remainder of the amaretto.
5. Add the salt and cinnamon to taste. let cool until just pourable.
6. For the muffins, wisk the egg with the Madeira. Make sure it is thoroughly emulisfied.
7. Add the flour, baking soda and molasses sugar; it should now be just slightly to thick for a whisker to go through.
8. Melt the butter and add to the batter.
9. Divide the batter over some muffin tins
10. Bake for 20 mins at 220 degrees C
11. Remove the muffins from the oven and let cool for a while.
12. Cover the muffins in syrup. Serve quickly (the syrup will drip, and the crusty cover of the muffins will go stale after 2 hours).

egg, butter, baking soda, flour, madeira whine, molasses sugar, salt, cinnamon, starch

Taken from www.yummly.com/recipe/Madeira-Muffins-With-Amaretto-Syrup-1867569 (may not work)