| 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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