Recipe - Linzertorte Muffins

DRY MIX
2 cup Flour
2 teaspoon Baking powder
One half teaspoon Salt
1 teaspoon Cinnamon
1/8 teaspoon Ground cloves

WET MIX
One half cup Firmly packed darkbrown
sugar
One fourth cup Granulated sugar
One half cup Softened butter or margarine
1 Lightly beaten egg
1 teaspoon Grated lemon peel
One half teaspoon Vanilla
1 cup Milk
Three fourths cup Ground blanched hazelnuts
(filberts)
One fourth cup Seedless raspberry jam

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 1520 mins or until lightly browned. Makes 12. These
muffins freeze well.

REC.FOOD.RECIPES

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.