1 : c Flour
1/3 : c Corn syrup
2 : tb Milk, skim
1/2 : lb Roquefort or blue cheese
A : A 3-quart mixing bowl
1/4 : lb (1 stick) softened butter
2 : Egg yolks
1 : tb Kirsch or cognac; (up to 2)
1 : /4 ts Pepper
2 : tb Minced chives or minced
-green : -green onion tops
2 : tb Whipping cream; (up to 6)
Chilled : Chilled pastry dough made
-from : -from 4 cups of flour
1 : Egg beaten in a bowl with
-1/2 : tsp water
A : A pastry brush
Lightly : Lightly buttered baking
-sheets : -sheets
1 : lb Dried white beans (navy or
0: Drain the peaches, reserving 1/4 cup of the syrup
1: Fine chop 1 cup of the peach slices
2: Set aside
3: In a blender container, combine the remaining peaches, margarine, eggs, the reserved peach syrup, and the lemon juice
4: Cover and blend until very smooth
5: Stir together all of the dry ingredients in a mixer bowl
6: Add the egg mixture folding it in until the dry mixture is just moistened
7: Fold in the reserved peaches and nuts
8: Bake at 350 degrees F for 20 to 25 minutes or until done
9: Cool in the muffin tin for 10 minutes then remove them to a rack to cool
10: Spread the tops with the peach preserves
11: From "Make Mine Healthy" by Mimi Morgan
12: File ftp://ftp
13: idiscover
14: co
15: uk/pub/food/mealmaster/recipes/muffins2
16: zip