Linzertorte muffins

Yield: 12 Servings

Measure Ingredient
2 cups Flour
2 teaspoons Baking powder
½ teaspoon Salt
1 teaspoon Cinnamon
⅛ teaspoon Ground cloves
½ cup Firmly packed dark-brown sugar
¼ cup Granulated sugar
½ cup Softened butter or margarine
1 \N Lightly beaten egg
1 teaspoon Grated lemon peel
½ teaspoon Vanilla
1 cup Milk
¾ cup Ground blanched hazelnuts (filberts)
¼ cup Seedless raspberry jam



Preheat oven to 400øF, prepare pans. Combine dry mix. In another bowl cream sugars with butter until light & fluffy; beat in egg, peel & vanilla, stir in milk. Add dry mix to wet mix until just combined. Stir in hazelnuts.

Spoon half of batter into pans, place 1 tsp of jam in centre of each muffin; do not let jam touch sides of pans. Spoon remaining batter into pans & bake for 15-20 mins or until lightly browned. Makes 12. These muffins freeze well.


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