Yield: 1
Measure | Ingredient |
---|---|
\N \N | pastry sufficient for 1 pie shell |
5 \N | eggs |
⅔ cup | sugar |
5 tablespoons | butter, melted |
\N \N | pinch of salt |
\N \N | i tsp vanilla |
1 cup | chopped walnuts |
⅔ cup | raisins |
Preheat oven to 375 degrees F. Roll pastry thin and cut into 4inch circles. Fit each round into muffin cup and press in gently. Beat eggs until they are light; add sugar and mix well.
Add butter, salt, and vanilla; mix well. Combine walnuts and raisins and fill each cup ½ full. Add egg mixture to fill each cup three-quarters. Bake filled cups 20-25 minutes.
Makes 8-12 nut cups.
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000