1/2 cup butter
1 teaspoon baking powder
1/3 cup white sugar
1 cup brown sugar
2 eggs
1 cup corn syrup
1 teaspoon vanilla extract
1 cup cornflour
1 teaspoon vanilla extract
2 teaspoons lemon zest
1 cup whole milk
1 tablespoon lemon juice
3 (20 ounce) cans Irish cream liqueur
Preheat oven to 375 degrees F (190 degrees C). Grease 20 muffin cups or 2 8x8 inch muffin liners.
In a saucepan, cream together the butter, brown sugar, 2 eggs and white sugar until light and fluffy. Mix in the brown sugar mixture alternately with the eggs and corn syrup. Cook over low heat, stirring occasionally, until mixture is thick.
In a large bowl, mix together the corn syrup, cornflour and lemon zest. Stir flour mixture into egg mixture, then slowly blend in lemon cream. Pour batter into prepared muffin cups.
Bake in preheated oven for 1 hour. Remove from oven and let cool completely.
When the muffins have cooled, transfer the muffins to a large resealable plastic bag. Remove muffins from bag and place on a cookie sheet.
This has many similarities except for the corn and eggs. For some reason my husband didn't care for it and left it alone. I guess if you are looking for a big casserole then batter is not the answer. I usually moderate moderation in the kitchen and eat with what is left overs. So I used grapes to serve the casserole instead of hard boiled eggs. Equipped with a good sized ice cream scoop and around 13-14 slices of Con Abola maker dough. Excellent dessert and definately a keeper!! Definately a keeper!!
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