| 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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