| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Bread |
12 |
Servings |
INGREDIENTS
| 1/4 |
c |
Cream cheese |
| 1/2 |
c |
Sugar |
| 2 |
|
Eggs |
| 1 |
c |
Apricot yoghurt |
| 1 |
|
Lemon, grated rind of |
| 1 1/2 |
c |
Chopped mango, drain if |
|
|
canned |
| 1/2 |
c |
Sour whipped cream, to make |
|
|
cream sour add 1 tsp |
|
|
lemon |
|
|
juice |
| 2 1/2 |
c |
Self-raising flour |
| 1/4 |
c |
Toasted slivered almonds |
| 1/4 |
c |
Castor sugar |
INSTRUCTIONS
Preheat oven to 350øF, prepare pans. Blend the sugar into the cream
cheese. Beat in the eggs, cream & yoghurt. Mix in the mango & lemon
rind. Fold in the flour. If the mixture is still runny add an extra
1/2 cup flour. Place in pans, sprinkle with almonds then sugar & bake
for 25 mins. Makes 10-12. Variation: Peaches & Cream Muffins -
Substitute the mango with chopped peaches. REC.FOOD.RECIPES From
rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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