| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Bread |
12 |
Servings |
INGREDIENTS
| 1 |
pk |
(3-oz) cream cheese; softened |
| 1/4 |
c |
Dark brown sugar |
| 1/2 |
ts |
Grated lemon rind |
| 1/2 |
c |
Chopped pecans |
| 1/3 |
c |
Melted butter |
| 1 1/4 |
c |
Milk |
| 3 |
|
Eggs |
| 1/2 |
ts |
Vanilla |
| 1/2 |
ts |
Salt |
| 2/3 |
c |
Flour |
| 1/8 |
ts |
Nutmeg |
| 1/8 |
ts |
Cinnamon |
INSTRUCTIONS
From: christi@meaddata.com (Christi Wilson)
Date: Wed, 15 Feb 1995 23:25:42 GMT
Beat cream cheese in electric mixer until creamy. Add sugar and lemon rind.
Beat light and fluffy. Remove from mixer; stir in nuts. Spoon into small
bowl. Refrigerate.
Heat oven to 400 degrees. Brush a muffin tin heavily with melted butter.
Heat the tin in oven. Watch so butter does not burn.
Put milk, eggs, vanilla and salt into electric mixer. Beat until well
mixed. With mixer running, slowly add flour, nutmeg and cinnamon. Beat
slowly until well mixed.
Remove cheese-nut mixture from refrigerator. Remove muffin tin from oven.
Fill hot muffin cups about 1/2 to 2/3 of the way full with batter. Gently
drop about 1 teaspoon of cheese-nut mixture into center of each filled
muffin cup.
Bake until puffed and golden, 40 to 45 minutes. Serve immediately. Makes
about 1 dozen
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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