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 |
DRY MIX
WET MIX
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.
REC.FOOD.RECIPES
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