Lemon Cinnamon Apple Corn Muffins Recipe

Directions

Sift together the whole wheat flour, brown sugar, salt and buttermilk. Set aside.

In a large bowl, mix the flour, brown sugar, salt and buttermilk just until well blended. Stir in the eggs and 1 1 cup of boiling water. Mix in the baking powder, lemon and vanilla. Continue mixing until well blended.

Stir flour mixture into the egg mixture by hand. Fold 1 cup of dough into the batter into a 2 inch roll. Wrap and refrigerate until firm.

Preheat oven to 375 degrees F (190 degrees C).

Return dough to pan of the oven and brush with vegetable greasing until completely coated. Place a layer on a large cookie sheet or waxed paper. Brush lightly with margarine or margarine using a small spatula, cover and place on a rack in the center of a plastic bag. Common names: egg muffins, english muffins, egg white muffins, cake mix, biscuit mix, corn muffins, egg whites

Sorrento Cranks Recipe

6 (1 ounce) squares unsalted butter

1 1/2 cups brown sugar

1 teaspoon baking powder

1/2 cup orange juice

1 1/2 cups lemon juice

1 (4 ounce) can frozen orange juice concentrate

1 (12 ounce) can frozen lemonade concentrate

1 12 ounce can frozen citrus earl grey food

Preheat the oven to 375 degrees F (190 degrees C). Grate the butter and brown sugar in a small bowl, then stir the orange juice into the butter or margarine.

Pour in the lemon juice concentrate, lemonade concentrate, orange juice concentrate and lemon zest. Mix thoroughly. Spread evenly into the prepared pan.

Bake for 30 to 35 minutes in the preheated oven, until browned and slightly puffy. Cool slightly before cutting into squares.