| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Vegetarian |
Breads, Cookbook |
12 |
Servings |
INGREDIENTS
| 2 1/2 |
c |
All-purpose flour |
| 1/3 |
c |
Granulated sugar |
| 2 |
t |
Baking powder |
| 1 |
t |
Baking soda |
| 2 |
|
Eggs |
| 1 |
T |
Gold tequila |
| 1 |
T |
Triple Sec |
| 2 |
T |
Freshly squeezed lime juice |
| 1 |
c |
Buttermilk |
| 1 |
T |
Lemon zest |
| 2 |
t |
Lime zest |
|
|
Kosher salt |
INSTRUCTIONS
Preheat the oven to 400. Whisk or sift together flour, sugar, baking
powder, and baking soda in a large bowl. In a medium bowl, lightly
beat the eggs. Add remaining wet ingredients and mix well. Make a well
in the center of the dry ingredients. Add liquids, lemon zest, and
lime zest. Stir gently just to blend the wet and dry mixture. Spoon
into greased muffin containers. Sprinkle kosher salt lightly over tops
of muffins. Bake 15 to 20 minutes. Remove from pan and cool on rack.
Variation: Coarsely chop 1/2 cup golden raisins. Soak the raisins in
the tequila, triple sec, and lime juice for 1/2 hour, then combine
with other wet ingredients. The lime is evident in these chewy
muffins, which are a welcome addition to Sunday brunch or breakfast
with huevos rancheros or other egg dishes. Jennifer Trainer Thompson,
Jump Up and Kiss Me, Spicy Vegetarian Cooking Adapted and MC formatted
by Brenda Adams <adamsfmle@sprintmail.com> NOTES : Makes 12 muffins
Recipe by: Jennifer Trainer Thompson, Jump Up and Kiss Me Cookbook
Posted to MC-Recipe Digest V1 #373, by Brenda Adams
<adamsfmle@sprintmail.com> on Wed, 15 Jan 1997.
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