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Print this Recipe    Linzertorte

LINZERTORTE MUFFINS

2 cups flour
2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/8 tsp ground cloves

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 400F, prepare pans. Combine dry mix. In another
bowl cream sugars with butter until light and fluffy; beat in egg,
peel and 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 and bake for 15-20 mins
or until lightly browned. Makes 12.

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2 of 10 people found the following review helpful:
Taste: Ease of Prep: Appearance:
Really good recipe, January 7, 2005 - 12:33 PM
Reviewer: pd from Canada
I am really pleased with the taste of those muffins.The combination of filberts and jam makes them really special

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