| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
c |
Flour; sifted |
| 1 |
ts |
Baking powder |
| 4 |
|
Eggs; at room temperature |
| 1 |
c |
Sugar |
| 1 |
c |
Butter; melted |
| 1 |
c |
Plain yogurt |
| 1 |
ts |
Ground cardamom |
| 1 |
tb |
On; rose water |
INSTRUCTIONS
Pre-heat oven to 350 degrees. Sift together flour and baking powder; set
aside. Put eggs and sugar in a bowl set over a pot of boiling water. Beat
until creamy, about 5 minutes. Remove bowl from the heat and continue to
beat with an electric mixer at high speed until mixture is cool. Add
butter, yogurt, cardamom and rose water. Add flour mixture and mix well.
Pour batter into greased cupcake molds. Bake 25 to 30 minutes, or until
golden.
Notes:
Per serving (excluding unknown items): 3691 Calories; 209g Fat (50%
calories from fat); 57g Protein; 406g Carbohydrate; 1252mg Cholesterol;
2541 mg Sodium Posted to EAT-L Digest by Dot & Tim McChesney
<jrjet@MTCO.COM> on Aug 2, 1997
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