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*** A WORD FROM THE KITCHEN ***
Happy Spring everyone and to those celebrating an
Easter weekend I hope you enjoy! I'm all set for the
Sunday meal and have been making lots of little
bite sized treats for the pretty dessert tier. Didn't
make it to the cake pops I was going to do because I
got my new mini-cupcake maker from our sister store
and I've been having fun playing with it. This thing
bakes 7 cupcakes or muffins in 5 -10 minutes and is
non-stick so a breeze to clean too. (remember I threw
out a pan once after I just couldn't clean it?)
My favorite thing to make is my blueberry muffins
though it's the perfect amount for us. Of all the
extra applainces you could have hanging around the
kitchen this one I'll use again and again especially
for our muffin madness. Want one? You can Really get
one for only $29.99 right now instead of the normal
$50 out there or even save an extra $10 if you buy 2.
Here is the link come check it out and get yourself
at least one...I would probably describe it as sort
of the waffle maker of muffins.
http://pd.gophercentral.com/u/1202/c/155/a/574
Hey did you know that with any abundance of bananas
you can wrap some up and freeze for later use? Just
mash 2 medium bananas right into a ziplock bag and
that's the perfect amount for most recipes like
these scrumptions BANANA MUFFINS.
Enjoy!
Marzee
mailto:mz@gophercentral.com
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RECIPE: BANANA MUFFINS TOPPED
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INGREDIENTS:
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed
3/4 cup white sugar
1 eggs, lightly beaten
1/3 cup butter, melted
1/3 cup packed brown sugar
1/8 cup all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter
DIRECTIONS:
Preheat oven to 375 degrees. Lightly grease 10 muffin cups.
In a large bowl, mix together flour, baking soda, baking
powder and salt. In another bowl, beat together bananas,
sugar, egg and melted butter. Stir the banana mixture into
the flour mixture just until moistened. Spoon batter into
prepared muffin cups. In a small bowl, mix together brown
sugar, flour and cinnamon. Cut in butter until mixture
resembles coarse cornmeal. Sprinkle topping over muffins.
Bake for 18 to 20 minutes, until a toothpick inserted into
center of a muffin comes out clean.
Yield: 10 muffins
Category: Breads
http://www.thedailyrecipe.com
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MUFFIN MAN TIPS:
* End up with empty cups in your pan? If you've greased
them, fill the empty ones half full with water. It keeps
the grease from burning and all the cups will bake more
evenly.
* When muffins are done, take them out of the muffin pan
immediately so they don't get soggy. If you need to,
loosen them with a table knife, then lift them out. If
a recipe has you leave the muffins in the pan for a few
minutes after baking, those muffins are more fragile and
need to set up a bit so you can remove them easily.
* Use shiny muffin pans for golden and tender muffin
crusts.
* For nicely shaped muffins with rounded tops and no
edges with ledges, most recipes have you grease only
the bottoms of the muffin cups.
* The batter should be lumpy after you stir the dry
ingredients into the wet ingredients. If you mix the
batter too much, muffins can be tough with "peaked" tops
and holes or tunnels inside.