Prepare Sweet Potato-Pecan Muffins (above), substituting 2 T grated lemon rind and ⅓, C chopped candied violets for the sweet potato and pecans. When cool, spread glaze thinly on tops; garnish with Candied Lemon Peel and candied violets, if desired.
Candied Lemon Peel: With vegetable peeler, remove yellow peel from 1 lemon and cut into ⅛-inch-wide julienne strips. Drop strips into boiling water and blanch 1 minute. Drain strips in strainer and return to dry saucepan. Stir in 1 T sugar and heat until sugar dissolves and coats the peel; set aside.
Lemon Glaze: In small bowl, combine 2 t lemon juice and ½ C confectioners' sugar until smooth.
Country Living/Oct/93 Scanned & fixed by DP & GG
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