Lemon Violet Muffins - Country Living Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
No ingredients found,
Directions:
Prepare Sweet Potato-Pecan Muffins (above), substituting 2 T grated
lemon rind and 1/3, C chopped candied violets for the sweet potato
and pecans. When cool, spread glaze thinly on tops; garnish with
Candied Lemon Peel and candied violets, if desired.
Candied Lemon Peel: With vegetable peeler, remove yellow peel from 1
lemon and cut into 1/8-inch-wide julienne strips. Drop strips into
boiling water and blanch 1 minute. Drain strips in strainer and
return to dry saucepan. Stir in 1 T sugar and heat until sugar
dissolves and coats the peel; set aside.
Lemon Glaze: In small bowl, combine 2 t lemon juice and 1/2 C
confectioners sugar until smooth.
Country Living/Oct/93 Scanned & fixed by DP & GG
Source from luhu.jp
lemon rind and 1/3, C chopped candied violets for the sweet potato
and pecans. When cool, spread glaze thinly on tops; garnish with
Candied Lemon Peel and candied violets, if desired.
Candied Lemon Peel: With vegetable peeler, remove yellow peel from 1
lemon and cut into 1/8-inch-wide julienne strips. Drop strips into
boiling water and blanch 1 minute. Drain strips in strainer and
return to dry saucepan. Stir in 1 T sugar and heat until sugar
dissolves and coats the peel; set aside.
Lemon Glaze: In small bowl, combine 2 t lemon juice and 1/2 C
confectioners sugar until smooth.
Country Living/Oct/93 Scanned & fixed by DP & GG
Source from luhu.jp