| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Hungarian |
Breads, Desserts |
12 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Flour |
| 1/2 |
c |
Sugar |
| 1/2 |
t |
Grated lemon rind |
| 1 1/2 |
t |
Baking powder |
| 1/2 |
t |
Baking soda |
| 1/2 |
t |
Salt |
| 1 |
|
Large egg beaten |
| 4 |
T |
Butter melted |
| 1 |
c |
Buttermilk |
| 2 |
t |
Lemon juice |
|
|
Apricot jam |
| 1/4 |
c |
Chopped almonds |
| 400 |
t |
o 15 minutes. Makes 12. |
INSTRUCTIONS
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
Posted to MM-Recipes Digest V4 #9 by rpearson@snowcrest.net on Mar 13,
1999
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