Cottage cheese cupcakes

Yield: 18 Servings

Measure Ingredient
1½ cup Creamed cottage cheese
¼ cup Butter or regular margarine
1 cup Brown sugar; firmly packed
1 \N Egg
2 teaspoons Grated lemon peel
½ cup Sugar
1½ cup Flour
½ teaspoon Baking soda
½ teaspoon Salt
½ teaspoon Ground cinnamon
¼ teaspoon Ground ginger
¼ teaspoon Ground nutmeg
¾ cup Raisins
\N \N Lemon Glaze

Put cottage cheese through sieve or strainer.

Cream together butter and brown sugar until light and fluffy. Beat in egg and lemon peel. Beat in cottage cheese and sugar.

Sift together flour, soda, salt and spices. Mix into cottage cheese mixture. Fold in raisins. Fill 18 muffin pan cups two thirds full. Bake in 350 oven for 30-35 minutes. Cool and spread tops with Lemon Glaze. Makes 18 cupcakes.

Lemon Glaze: Mix 2 tablespoons lemon juice into 1½ cup sifted confectioner's sugar until smooth and of spreading consistency.

Recipe by: Farm Journal--The Thrifty Cook Posted to MC-Recipe Digest V1 #996 by L979 <L979@...> on Jan 8, 1998

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