Lily-of-the-valley

→2 cups all-purpose flour 500 mL

→Peanut Butter Cuffins

→4. Spoon batter into muffin tin, filling cups two-thirds full. Bake in oven for 25 minutes.

→3. Heat prepared muffin tins in preheated oven for a few minutes. Cut butter into 6 pieces and place a piece in each muffin cup. Return to oven untill sizzling.

→2. In a blender process eggs. Gradually add flour mixture alternately with milk. Add oil and zest, blending untill smooth. The batter should be thick.

→1. In a bowl combine flour, nutmeg and salt.

→* 6-cup muffin tin, greased

→*Preheat oven to 450°F (230°C)

→MUFFIN STUFF: If you are not serving these immediately, puncture tops with a sharp knife to release the steam inside. Return pan to the turned-off oven, leaving door partially open, untill you are ready to serve.

→2 tsp butter or margarine 10 mL

→Grated zest of 1 lemon

→1 tbsp vegetable oil 15 mL

→1 cup milk 250 mL

→3 eggs 3

→1/4 tsp salt 1 mL

→1/2 tsp grated nutmeg 2 mL

→1 cup whole-wheat bread flour 250 mL

→Lemon Nutmeg Puffins

→*This is usually caused from insufficient stirring and baking at too low a temperature.

→Muffins are coarse-textured.