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    Linzertorte Muffins


    Source of Recipe


    fooddownunder.com

    List of Ingredients




    Dry Mix:
    2 cup flour
    2 tsp baking powder
    1/2 tsp salt. 1 tsp cinnamon
    1/8 tsp ground cloves

    Wet Mix:
    1/2 cup firmly packed dark-brown sugar
    1/4 cup granulated sugar
    1/2 cup softened butter or margarine
    1 lightly beaten egg
    1 tsp grated lemon peel
    1/2 tsp vanilla
    1 cup milk
    3/4 cup ground blanched hazelnuts (filberts)
    1/4 cup seedless raspberry jam

    Recipe



    * Preheat oven to 400ºF, 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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