| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Breads, Muffins | 12 | Muffins | |
INGREDIENTS
| 1 1/2 | c | Flour |
| 2 | ts | Baking powder |
| 1/4 | ts | Salt |
| 1/2 | c | Butter, melted |
| 1 | ts | Lemon peel, grated |
| 1/2 | c | Sugar |
| 1 1/2 | ts | Cinnamon |
| 1/2 | c | Milk |
| 1 | Egg | |
| 1 1/2 | c | Strawberries, fresh, cut in small pieces |
| 1/2 | c | Pecans, chopped |
| 1/4 | c | Flour |
| 1 1/2 | ts | Lemon peel, grated |
| 1/2 | c | Brown sugar |
| 1 1/2 | ts | Cinnamon |
| 2 | tb | Butter, melted |
| 1/2 | c | Powdered sugar |
| 1 | tb | Lemon juice |
INSTRUCTIONS
TOPPING GLAZE Preheat oven to 375~. In a large bowl, mix the flour, sugar, baking powder, cinnamon and salt. In another bowl, combine milk, butter and egg. Pour liquids into flour mixture and stir until moist. Fold in strawberries and lemon peel. Spoon batter into greased and floured muffin pans. Mix topping ingredients together thoroughly and spoon over batter. Bake for 20 to 25 minutes. Cool muffins for five minutes. Mix glaze ingredients and drizzle over the top of each muffin. Posted to MM-Recipes Digest by "Robert Ellis" <rpearson@snowcrest.net> on Mar 10, 1998
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