1 cup butter, softened
1 egg
1/4 teaspoon salt
1 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup chopped onion
1 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
3 eggs
1 cup vegetable oil
1 cup chopped fresh parsley
1 tablespoon chopped fresh parsley
1 teaspoon lemon juice
1 tablespoon lemon zest
1 tablespoon lemon zest
1 tablespoon lemon zest
2/3 cup raisins
1 cup flaked coconut
1/2 cup chopped almonds
1 cup chopped pecans
1/2 cup chopped almonds
1 teaspoon paprika
1/2 teaspoon ground cinnamon
1/2 teaspoon black pepper
1 1/2 teaspoons grated lemon zest
1/2 teaspoon lemon zest
3/4 cup raisins
Preheat the oven to 425 degrees F (220 degrees C). Grease muffin cups or line with paper muffin liners.
In a large bowl, cream together the butter, eggs and salt. Beat in flour, baking powder, baking soda, baking powder, cinnamon, nutmeg and onion. Stir together the flour, baking soda and salt. Gradually beat in the oil, then the sugar, then the lemon zest.
Drop by rounded spoonfuls 3/4 inch apart onto the prepared muffin cups. Place them on the greased paper lined muffin pan.
Bake for 9 to 11 minutes in the preheated oven. While muffins are still warm, remove from pans and place on a wire rack.