2 cup all purpose flour
1/2 cup sugar
3 tsp baking powder
1/2 to 1 tsp coarsely ground black pepp, er
1/2 tsp salt
1 tbsp grated lemon peel
1/4 cup chopped fresh chives
3/4 cup milk
1/3 cup oil
1 egg, slightly beaten
A Recipe for
Lemon Chive Pepper Muffins
The trouble with eating Italian food is that five or six days later you're hungry again. |
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“In America we eat, collectively, with a glum urge for food to fill us. We are ignorant of flavour. We are as a nation taste-blind.” |
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This Recipe for Lemon Chive Pepper Muffins is one of thousands in the Recipes-to-go Bread Cookbook.
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Food, one assumes, provides nourishment; but Americans eat it fully aware that small amounts of poison have been added to improve its appearance and delay its putrefaction. |
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Recipe: A series of step-by-step instructions for preparing ingredients you forgot to buy, in utensils you don't own, to make a dish the dog wouldn't eat. |
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This is a recipe for Lemon Chive Pepper Muffins from the recipe cookbook of Recipes-to-go (Bread)
“Cooking is at once one of the simplest and most gratifying of the arts, but to cook well one must love and respect food.” |
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I eat merely to put food out of my mind. |
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We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons. |
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Heat oven to 400F. Grease bottoms only of 12 muffin cups or line with
paper baking cups. Lightly spoon flour into measuring cup; level
off. In medium bowl, combine flour, sugar, baking powder, pepper,
salt, lemon peel and chives; mix well. Add milk, oil and egg; stir
just until dry ingredients are moistened. Fill greased muffin cups
3/4 full.
Bake at 400 F for 15 to 20 minutes or until light golden brown and
toothpick inserted in center comes out clean. Cool 1 minute; remove
from muffin cups.
12 muffins. Source: Pillsbury Classic #126 posted by Linda Davis
Serves: 6
Lemon Chive Pepper Muffins Recipe brought to you by Recipes To-Go