2 : c Pickling cucumbers; in 1/4"
-to : -to 1/2" slices
3/4 : c Sliced onion
3/4 : c Sugar
1/2 : c Vinegar
1/2 : ts Celery seed
1/2 : ts Dry mustard
1 : ts Salt
1/4 : ts Tumeric
1 : ga Firm; clean cucumbers
8 : sm White onions; (I use 4
0: Preheat oven to 400 degrees; line muffin cups with paper baking cups
1: In a medium bowl, stir together the flour, sugar, cocoa, baking powder, baking soda and salt
2: Stir in the yogurt, milk and vanilla extract just until combined
3: Do not beat
4: Fill the muffin cups 2/3 full with batter
5: Bake for 15 to 20 minutes, or until a toothpick inserted in the center comes out clean
6: Cool slightly in the pans on wire racks
7: Remove from the pans
8: Sprinkle powdered sugar over the tops of the muffins, if desired
9: Serve warm
10: Cover and store at room temperature, or freeze in an airtight container for longer storage
11: Recipe by: Hershey's Light & Luscious Desserts Posted to fatfree digest by Kathleen <schuller@ix
12: netcom
13: com> on Aug 25, 1998, converted by MM_Buster v2
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