Linzertorte Muffins
Source of Recipe
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List of Ingredients
Linzertorte Muffins
Dry Mix:
2 cups 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
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.
Recipe
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