- seedless raspberry jam
- chopped walnuts
- brownie bix
- fresh raspberries for garnish
- finely chopped lime zest
- finely chopped lemon zest
- Glaze:
- fresh lime juice
- Other:
- fresh berries
- lemon curd
I have converted some measurements to Ounces, which may not be perfect, but they are as close as I could get and should work
- zest of 1 lemon
- lb.)
- juice of 1 lemon [about 3 tbsps.]
I sometimes use the Splenda baking blend, which is half Splenda and half sugar. I usually add extra walnuts, plus put some on top. A little extra cinnamon is good too. When I have whole wheat flour, I use half whole wheat and half unbleached white flour. The cake does not have to be refrigerated, but it is safer in there.
- chopped walnuts
- bag of frozen blueberries
[NOTE: Martha says the recipe yields 12 standard (3.5- to 4- fluid ounce capacity wells) muffins, but it definitely makes much more. I got 24 miniature muffins and 10 standard muffins. I baked the miniature muffins at 350F for about 14 minutes. I baked the standard muffins at 350F for about 25 minutes. Since I had more muffins to coat, I had to increase my topping quantities accordingly.]
- buttermilk
- Muffins:
- Sugary coating:
- chicken broth or vegetable broth
- roughly chopped kale