| 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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