| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Dessert | 18 | Servings | |
INGREDIENTS
| 1 1/2 | c | Creamed cottage cheese |
| 1/4 | c | Butter or regular margarine |
| 1 | c | Brown sugar; firmly packed |
| 1 | Egg | |
| 2 | ts | Grated lemon peel |
| 1/2 | c | Sugar |
| 1 1/2 | c | Flour |
| 1/2 | ts | Baking soda |
| 1/2 | ts | Salt |
| 1/2 | ts | Ground cinnamon |
| 1/4 | ts | Ground ginger |
| 1/4 | ts | Ground nutmeg |
| 3/4 | c | Raisins |
| Lemon Glaze |
INSTRUCTIONS
Put cottage cheese through sieve or strainer. Cream together butter and brown sugar until light and fluffy. Beat in egg and lemon peel. Beat in cottage cheese and sugar. Sift together flour, soda, salt and spices. Mix into cottage cheese mixture. Fold in raisins. Fill 18 muffin pan cups two thirds full. Bake in 350 oven for 30-35 minutes. Cool and spread tops with Lemon Glaze. Makes 18 cupcakes. Lemon Glaze: Mix 2 tablespoons lemon juice into 1 1/2 cup sifted confectioner's sugar until smooth and of spreading consistency. Recipe by: Farm Journal--The Thrifty Cook Posted to MC-Recipe Digest V1 #996 by L979 <L979@aol.com> on Jan 8, 1998
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