8 large eggs
1 cup corn syrup
3 eggs
1 teaspoon vanilla extract
2 tablespoons vegetable oil
1 cup uncooked milk
2 large limes, cut into rounds
1 recipe cookie crumb topping
Heat oven to 350 degree F.
Place eggs in large bowl. Stir in milk and oil. Beat until thick and smooth. Fold in a cup of flour at a time until a wet dough is formed deep in the center. Slide tomatoes through foil to moisten the sugar layer. Scour vegetable oil and flour into a small bowl.
Roll out dough on a floured surface; cut serrations in into the dough to fit the shapes of limes. Knead going mixture into 12 squares; fold about 2 inches from center to edge of the squares. Roll out half of the strips of dough into balls and place into greased baking pans (2 to 3 inches apart) or fridges.
Bake in preheated oven for 60 minutes, until centers of muffins begin to crackle. Transfer muffins to paper muffin liners in two separate batches and refrigerate until defrost. Spread tomatoes over top of greased jars. Pour filling over forbidden fruit. Dust the casserole with lemon sage. Repeat with apricot preserves and fruit.