The best delicious Linzertorte Muffins recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Linzertorte Muffins recipe today!
Hello my friends, this Linzertorte Muffins recipe will not disappoint, I promise! Made with simple ingredients, our Linzertorte Muffins is amazingly delicious, and addictive, everyone will be asking for more Linzertorte Muffins.
What Makes This Linzertorte Muffins Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Linzertorte Muffins.
Ready to make this Linzertorte Muffins Recipe? Let’s do it!
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DRY MIX
2 c Flour
2 ts Baking powder
1/2 ts Salt
1 ts Cinnamon
1/8 ts Ground cloves
WET MIX
1/2 c Firmly packed dark-brown
-sugar
1/4 c Granulated sugar
1/2 c Softened butter or margarine
1 Lightly beaten egg
1 ts Grated lemon peel
1/2 ts Vanilla
1 c Milk
3/4 c Ground blanched hazelnuts
-(filberts)
1/4 c Seedless raspberry jam
Preheat oven to 400?F, 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.
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
12 Servings
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