Yield: 1 Servings
|⅓ cup||Brown sugar|
|¼ cup||Raspberry jam|
|2½ teaspoon||Baking powder|
|½ cup||Very soft butter|
Here is a recipe that I got from this months HomeMakers magazine. It looks good and I can't wait to try it soon.
Topping: In a bowl, mix together dry ingred. cut in butter to make fine crumbs
Cake: In large bowl combine first 4 ingred; mix thoroughly, add remaining ingred. Beat at low speed on electric mixer until moistened, then at med.
sped for 1 minute. Spoon batter into paper muffin things about ⅔ full.
Smooth top of batter evenly. Sprinkle with topping and dot with jam. Bake in 350 oven for 20 to 25 min or until tester comes out clean. Cool. Posted to EAT-L Digest 07 Mar 97 by Lilia Prescod <lprescod@...> on Mar 8, 1997