For : For the dough:
1 : 3/4 c All purpose flour
1/4 : c Finely ground blanched
-almonds : -almonds
1 : ts Grated lemon zest
1/2 : c Confectioners sugar
2 : Sticks unsalted butter,;
-almost : -almost melted
Or : Or the filling you will
-need: : -need:
4 : Eggs,; lightly beaten
2 : c Granulated sugar
1/4 : c Flour
1/2 : ts Baking powder
2 : ts Grated lemon zest
1/3 : c Fresh lemon juice
Candied : Candied violets for garnish,
-optional : -optional
0: Combine first six ingredients in a large bowl and set aside
1: Combine egg, yogurt, butter and lemon juice
2: Stir well
3: Add to dry ingredients and stir until just moistened
4: Spoon batter into lined cupcake pans
5: Bake at 400 degrees ofr about 20 minutes or until lightly browned
6: Prick muffins with fork
7:
8: brush with glaze For glaze: combine all ingredients in a small saucepan
9: Cook over medium heat, stirring constantly until sugar dissolves
10: NOTES : These are gooey and sooooo good
11: Keep telling myself since I use a non-fat yogurt that these are low fat!! Recipe by: Southern Living- Linda Magers- adapted Posted to TNT Recipes Digest by "tess@shore
12: intercom
13: net" <tess@shore
14: intercom
15: net> on Mar 22, 1998