Recipe - Petite Babas

2 cup Unsifted Flour (about)
One fourth cup Sugar
1 pack Active Dry Yeast
One half cup Milk
One fourth cup Margarine
3 md Eggs (room temperature)
Rum syrup
Sweetened Whipped Cream
Sliced Almonds

RUM SYRUP
1 cup Sugar
One half cup Rum
One half cup Water

Combine 2/3 cup flour, sugar and yeast. Heat milk and margarine until very
warm (120 130 F). Add to dry ingredients and beat 2 minutes. Stir in more
flour to make a stiff batter. Cover; Let rise until doubled about 1 hour.
Stir down. Spoon evenly into 12 greased 3x1 One half inch muffin pans. Let rise,
just until batter reaches top of cups, about 25 minutes. Bake at 375F about
15 minutes or until done. Before removing from pans, immediately prick
cakes with fork. Slowly spoon syrup over cakes. Turn out onto wire rack
after syrup is absorbed. Serve topped with whipped cream and almonds. Rum
Syrup: Bring 1 cup sugar, One half cup rum and One half cup water to a full boil,
stirring. Remove from heat; let cool.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini