CATEGORY |
CUISINE |
TAG |
YIELD |
Eggs, Dairy, Grains |
|
Bread |
12 |
Servings |
INGREDIENTS
2 |
c |
Flour |
2 |
ts |
Baking powder |
1/2 |
ts |
Salt |
1 |
ts |
Cinnamon |
1/8 |
ts |
Ground cloves |
1/2 |
c |
Firmly packed dark-brown sugar |
1/4 |
c |
Granulated sugar |
1/2 |
c |
Softened butter or margarine |
1 |
|
Lightly beaten egg |
1 |
ts |
Grated lemon peel |
1/2 |
ts |
Vanilla |
1 |
c |
Milk |
3/4 |
c |
Ground blanched hazelnuts (filberts) |
1/4 |
c |
Seedless raspberry jam |
INSTRUCTIONS
DRY MIX
WET MIX
Preheat oven to 400°F, prepare pans. Combine dry mix. In another bowl cream
sugars with butter until light & fluffy; beat in egg, peel & vanilla, stir
in milk. Add dry mix to wet mix until just combined. Stir in hazelnuts.
Spoon half of batter into pans, place 1 tsp of jam in centre of each
muffin; do not let jam touch sides of pans. Spoon remaining batter into
pans & bake for 15-20 mins or until lightly browned. Makes 12. These
muffins freeze well.
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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