| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Muffins, Breads | 6 | Servings | |
INGREDIENTS
| 2 | c | All purpose flour |
| 1/2 | c | Sugar |
| 3 | ts | Baking powder |
| 1/2 | To 1 tsp coarsely ground black pepper | |
| 1/2 | ts | Salt |
| 1 | tb | Grated lemon peel |
| 1/4 | c | Chopped fresh chives |
| 3/4 | c | Milk |
| 1/3 | c | Oil |
| 1 | Egg, slightly beaten |
INSTRUCTIONS
Heat oven to 400F. Grease bottoms only of 12 muffin cups or line with paper baking cups. Lightly spoon flour into measuring cup; level off. In medium bowl, combine flour, sugar, baking powder, pepper, salt, lemon peel and chives; mix well. Add milk, oil and egg; stir just until dry ingredients are moistened. Fill greased muffin cups 3/4 full. Bake at 400 F for 15 to 20 minutes or until light golden brown and toothpick inserted in center comes out clean. Cool 1 minute; remove from muffin cups. 12 muffins. Source: Pillsbury Classic #126 posted by Linda Davis From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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