| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Hungarian | Breads, Desserts | 12 | Servings |
INGREDIENTS
| 1 1/2 | c | Flour |
| 1/2 | c | Sugar |
| 1/2 | ts | Grated lemon rind |
| 1 1/2 | ts | Baking powder |
| 1/2 | ts | Baking soda |
| 1/2 | ts | Salt |
| 1 | Large egg beaten | |
| 4 | tb | Butter melted |
| 1 | c | Buttermilk |
| 2 | ts | Lemon juice |
| Apricot jam | ||
| 1/4 | c | Chopped almonds |
INSTRUCTIONS
FROM J.R'S KITCHEN Mix dry ingredients in large bowl.Mix wet ingredients in another bowl.Make a well in the drys and add quickly the liquids, mixing only to combine. Fill muffin cups 1/2 full, then add one tsp jam over batter.Cover with remaining batter and sprinkle with almonds. Bake 400 12 to 15 minutes. Makes 12. Posted to MM-Recipes Digest V4 #9 by rpearson@snowcrest.net on Mar 13, 1999
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