| 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
Preheat the oven to 350øF, 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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Nutrition (calculated from recipe ingredients)
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Calories: 88
Calories From Fat: 35
Total Fat: 4g
Cholesterol: 36.3mg
Sodium: 81.9mg
Potassium: 133.1mg
Carbohydrates: 12.4g
Fiber: 1.1g
Sugar: 9.8g
Protein: 2.4g