| 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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