"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for LEMON BLOSSOMS, by Melissa Wedlake, is from Sperry Christian ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
MUFFINS: 1 pkg yellow cake mix 1 small box lemon instant pudding 4 eggs 3/4 c. oil
GLAZE: 4 c. powdered sugar, sifted 3 tbsp. oil 3 tbsp. water 1/3 c. fresh lemon juice
Mix Muffin ingredients together (batter will be thick). Bake in mini muffin pan with paper mini cupcake liners at 350 degrees for 12 minutes. When mini cakes are cool, remove paper liners and dip completely in glaze (poke holes in cakes with toothpicks in order to help glaze go completely through).
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