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For some reason the celiac site seems to transpose fractions in recipes.
I am typing the Cuffin recipe again below in an effort to make it intelligible to anyone who is interested.
Jessie
ALMOND CUFFINS
1 cup sugar
2 and a half cups ground almonds (with skins)
one half tsp cinnamon
one half tsp lemon or orange extract
8 eggs (separated)
Beat egg whites to stiff peaks. Set aside.
Combine yolks, sugar, cinnamon and extract. Beat thoroughly. Add ground almonds and mix thoroughly then fold into egg whites.
Makes a two layer cake or 24 muffins. Serve plain or frosted with cream cheese frosting. These freeze well.
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