Peaches and cream muffins

Yield: 12 Servings

Measure Ingredient
¼ cup Cream cheese
½ cup Sugar
2 \N Eggs
1 cup Apricot yoghurt
1 \N Lemon; grated rind of
1½ cup Chopped peaches (drain if canned)
½ cup Sour whipped cream (to make cream sour; add 1 tsp lemon juice)
2½ cup Self-raising flour
¼ cup Toasted slivered almonds
¼ cup Castor sugar

WET MIX

DRY MIX

TOPPING

Preheat the oven to 350øF, grease or line the muffin pans. Blend the sugar into the cream cheese. Beat in the eggs, cream & yoghurt. Mix in the peaches & lemon rind. Fold in the flour. If the mixture is still runny add an extra ½ cup flour. Place in pans, sprinkle with almonds then sugar & bake for 25 mins. Makes 10-12. Variation: Mango Muffins - Substitute the peaches with chopped mango.

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