| 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 peaches (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
WET MIX DRY MIX TOPPING Preheat the oven to 350°F, grease or line the muffin pans. Blend the sugar into the cream cheese. Beat in the eggs, cream & yoghurt. Mix in the peaches & 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: Mango Muffins - Substitute the peaches with chopped mango. REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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