| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Grains |
|
Bread |
12 |
Servings |
INGREDIENTS
| 2 |
c |
Flour |
| 2 |
t |
Baking powder |
| 1/2 |
t |
Salt |
| 1 |
t |
Cinnamon |
| 1/8 |
t |
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 |
t |
Grated lemon peel |
| 1/2 |
t |
Vanilla |
| 1 |
c |
Milk |
| 3/4 |
c |
Ground blanched hazelnuts |
|
|
filberts |
| 1/4 |
c |
Seedless raspberry jam |
INSTRUCTIONS
Preheat oven to 400øF, 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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