Date: Fri, 04 Jun 2021 22:23:44 +0000 --------------- BEGIN bread-bakers.v121.n021 --------------- 01. Glazed Mimosa Muffins (Reggie Dwork) 02. Blueberry-Basil Muffins (Reggie Dwork) 03. Easy Buttermilk Biscuits (Reggie Dwork) 04. Banana Blueberry Oatmeal Muffins (Reggie Dwork) 05. Cranberry Orange Muffins (Reggie Dwork) 06. Coconut Banana Muffins (Reggie Dwork) 07. Colossal Chocolate Muffins (Reggie Dwork) --------------- MESSAGE bread-bakers.v121.n021.1 --------------- Date: Fri, 07 May 2021 18:29:15 -0700 From: Reggie Dwork Subject: Glazed Mimosa Muffins * Exported from MasterCook * Muffins, Glazed Mimosa Recipe By : Lynn April Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Low Fat Muffins/Rolls Posted Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- CHAMPAGNE REDUCTION 3/4 cup champagne -- a dry one of your choice preferably MUFFINS 2 1/2 cups all-purpose flour 4 teaspoons baking powder 1/2 teaspoon salt 1/2 cup unsalted butter -- melted, (1 stick) 1/2 cup granulated sugar 1 large orange zest -- from 1 large orange 3/4 cup milk 2 large eggs 1/2 teaspoon vanilla extract ORANGE GLAZE 3 Tablespoons orange juice 1 Tablespoon champagne 1 Tablespoon heavy cream -- or milk 1 1/2 cups powdered sugar Tender citrus muffins made with a champagne reduction and topped with a boozy orange glaze are the sweetest way to get your mimosa fix. Prep: 10 mins Cook: 17 mins Total: 27 mins CHAMPAGNE REDUCTION In a small saucepan over medium-high heat, bring the champagne to a boil. Once boiling, reduce to medium heat and allow to simmer until reduced down to 1/4 cup, about 6 to 8 minutes. Set aside to cool completely to room temperature. MUFFINS Preheat the oven to 400F. Spray the wells of a 12-count muffin pan with non-stick spray or line with cupcake liners. Set aside. In a large bowl, whisk together the flour, baking powder, and salt. Set aside. In a medium size bowl, whisk together the butter, sugar, orange zest, milk, and champagne reduction until smooth. Add the eggs and whisk again until completely combined. Add the vanilla and whisk again. Gently fold the dry ingredients into the wet ingredients, being careful not to overmix. Spoon the batter into the prepared pan and bake for 5 minutes. Without opening the oven door, reduce the temperature to 350F and bake for an additional 11-12 minutes until a toothpick inserted in the center comes out mostly clean. Allow muffins to cool in the pan for 5 minutes before removing and allowing to cool completely on a wire rack before glazing. ORANGE GLAZE In a small bowl, whisk together the orange juice, champagne, and cream or milk. Add the powdered sugar and continue whisking until smooth. One at a time, dip the tops of the cooled muffins into the glaze. Allow the excess to drip off. Turn muffins right side up and allow glaze to set. Dip a second time, if desired. Store leftovers at room temperature up to 3 days or in the refrigerator up to 5 days. Muffins freeze well, up to 2 months. Thaw in the refrigerator overnight. S(Internet address): https://freshaprilflours.com/glazed-mimosa-muffins/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 296 Calories; 10g Fat (30.6% calories from fat); 4g Protein; 45g Carbohydrate; 1g Dietary Fiber; 60mg Cholesterol; 273mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 2 Fat; 1 1/2 Other Carbohydrates. NOTES : 2021 - 0507 --------------- MESSAGE bread-bakers.v121.n021.2 --------------- Date: Sat, 29 May 2021 21:38:11 -0700 From: Reggie Dwork Subject: Blueberry-Basil Muffins * Exported from MasterCook * Muffins, Blueberry-Basil Recipe By : Nicole Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Fruit Muffins/Rolls Posted Side Dish Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- For the blueberry-basil sauce: 1/2 cup blueberries -- fresh 2 tablespoons basil -- chopped fresh 1 tablespoon sugar For the muffins: 1/2 cup unsalted butter -- Note 1: 1/2 cup milk -- room temp 2 eggs 2 tablespoons basil -- chopped fresh 1 teaspoon lemon zest -- grated 2 cups all-purpose flour 3/4 cups sugar -- plus 1 tablespoon sugar 2 teaspoons baking powder 1 teaspoon salt 2 cups blueberries -- fresh Plump, juicy blueberries and fresh basil are the perfect pairing for these moist, cake-like muffins, which can be enjoyed for breakfast, brunch or on-the-go snacking. Note 1: melted and cooled, (8 Tbsp) Prep: 20 minutes Cook: 30 minutes Total: 50 minutes Make the blueberry-basil sauce: Add all of the ingredients to a microwave safe container. Microwave on high for 1 minute, then remove the container from the microwave and use the back of a spoon to break apart any blueberries that are still whole. Cover and refrigerate the sauce until well chilled. Make the muffins: Preheat your oven to 375F. Line a standard 12-cup muffin tin with liners or coat with non-stick cooking spray. Set aside. In the bowl of your stand mixer with the paddle attachment, beat the butter, milk, eggs, basil and lemon zest on medium speed until well combined, about 2 to 3 minutes. With your mixer on low, slowly add in the flour, 3/4 cups of the sugar, baking powder and salt, beating until the dry ingredients are just incorporated. Fold in the blueberries. Scoop the muffin batter into your prepared muffin tin, dividing the batter evenly between the 12 cups. Add a small amount of the sauce to the center of each muffin, using about 1/2 to 1 teaspoon of the sauce for each muffin, pushing it down as far as you can into the batter. Sprinkle the remaining tablespoon of sugar over the tops of the muffins. Transfer the muffin tin to your pre-heated oven and bake for 25 to 28 minutes. The tops of the muffins should be slightly brown, and a toothpick inserted into the center should come out clean. Remove from the oven and allow the muffins to cool in their tin for 5 to 10 minutes. Then remove the muffins from their tin and transfer them to a wire rack to continue cooling. Once fully cooled, the muffins can be stored in an airtight container at room temperature for up to 2 days. Review: They turned out so good!! I used Bob's Red Mill Cup-For-Cup Gluten Free Baking Flour. The gluten free flour didn't really mix great in the mixer, but I had a feeling that would happen as it doesn't have the same consistency as regular flour, so as soon as everything was mixed and starting to ball together I finished folding the blueberries in by hand. I also had to roll the dough into balls by hand and then place them into the muffin tins. But, the end product was delicious! Even my husband, who was skeptical of the basil, was asking for more! Question: Do you think these would work with flax eggs instead of chicken eggs? Thanks! Reply: It should! I've been making eggless muffins for over a year now. I've not tried this one yet, but I don't see why there'd be any issues. Review: These came out really good and puffed nicely over the top of the pan. Not too sweet. It is middle of winter and I had some fresh basil, but used frozen blueberries; a no-brainer substitute for fresh. Just microwave the sauce for 90 seconds instead of 60, but otherwise no difference. Review: I baked these muffins tonight and I am thrilled with the results! There's plenty of herbaceous flavor from the basil but it balances out nicely against the sweetness of the blueberries + sugar (and I used slightly less sugar than the recipe). Also, I took the muffins out at the 25 minute mark and found them crispy on the top and moist in the middle. Would bake these again. S(Internet address): https://ohmyveggies.com/blueberry-basil-muffins/#wprm-recipe-container-34363 - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 240 Calories; 9g Fat (33.9% calories from fat); 4g Protein; 36g Carbohydrate; 2g Dietary Fiber; 57mg Cholesterol; 279mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1 Other Carbohydrates. NOTES : 2021 - 0529 --------------- MESSAGE bread-bakers.v121.n021.3 --------------- Date: Sun, 30 May 2021 16:15:18 -0700 From: Reggie Dwork Subject: Easy Buttermilk Biscuits * Exported from MasterCook * Biscuits, Easy Buttermilk Recipe By : Chris Scheuer Serving Size : 6 Preparation Time :0:00 Categories : Biscuits/Scones Bread-Bakers Mailing List Hand Made Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup cold buttermilk 9 tablespoons butter -- divided 2 cups all-purpose flour -- more for counter 1 tablespoon sugar 1/2 teaspoon baking soda 2 teaspoons baking powder 3/4 teaspoon table salt These tall, flaky, Ridiculously Easy Buttermilk Biscuits take less than 10 minutes to throw together. They're also ridiculously delicious! Tip: If you don't have buttermilk, make your own. Place 1 tablespoon of fresh lemon juice or vinegar in a measuring cup. Fill to 1 cup level with milk and stir well. Allow to sit for 5-10 minutes or until slightly thickened. Mixture may curdle a bit, that's okay! Use in recipes in lieu of buttermilk. Prep: 20 min Cook: 20 min Total: 40 min Don't skip chilling the buttermilk (step 2). It will definitely make a difference. If the buttermilk is not really cold, the little butter globules won't form. I made these biscuits when I was in London visiting my daughter. I learned the all-purpose flour (Plain flour) is a bit different there and it seemed that I needed more, probably closer to 2 1/4 cups. These biscuits freeze well. Just place biscuits on a sheet pan or a plate spaced at least a half inch from each other. Freeze till frozen, then transfer biscuits to a ziplock bag or air-tight storage container. If I'm feeling a bit pinched for time or just lazy, I'll pat the dough into a 6-inch circle and use a bench scraper to cut the dough into wedges. I either put these wedges on a sheet pan lined with parchment paper or in a 9-inch cake pan lined with parchment. Adjust oven rack to middle position and heat oven to 450F. Line a sheet pan with parchment paper or spray a sheet pan with cooking spray. Measure 1 cup of buttermilk and place in the freezer for 10 minutes while prepping other ingredients. Place butter in a microwave safe bowl, cover and heat on high for 30 seconds. If not completely melted, return to microwave for 10 second intervals till melted. Set aside to cool a bit while prepping other ingredients. Whisk flour, baking powder, baking soda, sugar,and salt in large bowl. After buttermilk has been chilled in freezer for 10 minutes, combine it with 8 tablespoons of the melted butter. (Reserve the last tablespoon for brushing on the baked biscuits.) Stir with a fork until butter forms small clumps or globules. Add buttermilk mixture to dry ingredients and stir with rubber spatula just until all flour is incorporated and batter pulls away from sides of bowl. Dough should be stiff and not super wet. If dough is wet, add more flour 1 tablespoon at a time, stirring to combine, until fairly stiff. Generously flour a work surface. Dump biscuit dough from bowl onto prepared work surface and turn to coat all surfaces with flour. Knead on counter 5-6 times (about 30 seconds) . Flip over on work surface to coat with flour then pat into a 6" square. It should be 1 1/2-2" in height. Cut four biscuits with a 2 1/2" biscuit cutter. Place biscuits on prepared sheet pan. Knead scraps a few times till they hold together, then pat into a small rectangle and cut two more biscuits. Transfer last two biscuits to sheet pan, spacing about 1 1/2" apart. Place in oven and bake until tops are golden brown and crisp, 8 to 18 minutes. (start checking them after 8 minutes as ovens vary. You want them to be a nice golden brown, but not too brown.) Re-melt remaining tablespoon of butter in microwave, if necessary and brush tops of hot biscuits with melted butter. Serve and enjoy! Cal 336, Fat 18g, Sod 575mg, Carb 36g, Fiber 1g, Pro 5g Source: "Cooks Illustrated via Serious Eats" S(Internet address): https://thecafesucrefarine.com/ridiculously-easy-buttermilk-biscuits/ Yield: "6 large biscuits" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 329 Calories; 18g Fat (49.1% calories from fat); 6g Protein; 36g Carbohydrate; 1g Dietary Fiber; 48mg Cholesterol; 777mg Sodium. Exchanges: 2 Grain(Starch); 0 Non-Fat Milk; 3 1/2 Fat; 0 Other Carbohydrates. NOTES : 2018 - 0528 --------------- MESSAGE bread-bakers.v121.n021.4 --------------- Date: Sun, 30 May 2021 17:22:18 -0700 From: Reggie Dwork Subject: Banana Blueberry Oatmeal Muffins * Exported from MasterCook * Muffins, Banana Blueberry Oatmeal Recipe By : Natalie Serving Size : 15 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Fruit Grains Low Fat Muffins/Rolls Posted Side Dish Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 eggs -- slightly beaten 1/4 cup canola oil 1/4 cup plain yogurt 1 cup bananas -- mashed ripe, 2-3 medium 1 cup brown sugar -- lightly packed 1 teaspoon vanilla extract 1 1/2 cups flour 1 cup quick cooking oats -- plus 1/4 cup quick cooking oats -- more for sprinkling on top if desired 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon cinnamon 1/2 teaspoon salt 1 cup blueberries Everyone loves muffins- well at least I know I do! These Blueberry Banana Oatmeal muffins are the perfect way to start the day. The are packed full of juicy blueberries, oatmeal, and banana, which is a perfect combination. I love to have one as a quick breakfast, but also as a snack, dessert, coffee companion... you get the idea! These muffins are not overly sweet, but they are super flavourful! The oatmeal adds a hearty texture and helps keeps you full - but it won't stop you from sneaking a second or third muffin off the tray! I wanted lots of banana flavour and lots of moisture, but I didn't want a dense, soggy muffin (yuck!). After many attempts, I am so proud of this recipe! It really is the perfect balance of flavors. As a bonus, these muffins are made using just ONE BOWL - so not only are they tasty they are incredibly easy too! Try and use very ripe bananas for the best flavour; the ones that lay neglected all brown and spotty at the end of the week are perfect for this. Some from your collection in the freezer (that I know we all have) would work fabulously as well - but just be sure to thaw them completely before using them. Prep: 10 Minutes Cook: 20 Minutes Total: 30 Minutes Preheat oven to 350F, grease or line a muffin tin and set aside In a large bowl, beat eggs, oil and yogurt until thoroughly combined Mix in bananas, brown sugar, and vanilla extract In a separate bowl, stir together flour, oats, baking powder, baking soda, cinnamon and salt, then add to the banana mixture and stir until just combined Gently stir in blueberries, then spoon batter into prepared muffin tin, filling each muffin cavity all the way Sprinkle tops with some more oats if desired, then bake in preheated oven 18 to 20 minutes, or until toothpick inserted into center comes out clean Allow to cool in pan for several minutes, then transfer to cooling rack to finish cooling. S(Internet address): https://www.foodtalkdaily.com/44326731/banana-blueberry-oatmeal-muffins - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 173 Calories; 5g Fat (26.0% calories from fat); 4g Protein; 29g Carbohydrate; 2g Dietary Fiber; 29mg Cholesterol; 236mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates. NOTES : 2021 - 0202 --------------- MESSAGE bread-bakers.v121.n021.5 --------------- Date: Sun, 30 May 2021 17:29:22 -0700 From: Reggie Dwork Subject: Cranberry Orange Muffins * Exported from MasterCook * Muffins, Cranberry Orange Recipe By : Erin Clarke Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breakfast Fruit Grains Hand Made Low Fat Muffins/Rolls Posted Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- FOR THE MUFFINS: 1 Tbsp orange zest -- (to 2 Tbsp), and 1/2 C orange juice -- of 1 orange 1/4 cup granulated sugar 1/2 cup milk -- plus additional as needed, at room temp 1/4 cup Greek yogurt -- nonfat plain, at room temp 1 cup all-purpose flour 1 cup whole wheat flour -- white, or additional all-purpose flour 2 1/2 teaspoons baking powder 1/4 teaspoon baking soda 1/2 teaspoon ground cinnamon 1/4 teaspoon kosher salt 2 large eggs -- at room temp 6 tablespoons unsalted butter -- melted and cooled 1/4 cup honey 1 1/4 cups cranberries -- fresh or frozen, if frozen, do not thaw FOR THE ORANGE GLAZE -- optional but delish! 3/4 cup powdered sugar 1 tablespoon orange juice These healthy cranberry orange muffins with sweet orange glaze are moist, fluffy and brightly flavored. Delicious for breakfast and snacks! PREP: 15 mins COOK: 22 mins TOTAL: 37 mins Place a rack in the center of the oven and preheat the oven to 400F. Lightly coat a standard 12-cup muffin pan with nonstick spray or fit with paper liners. Place the sugar in a large mixing bowl. Zest the orange in directly over the bowl. Juice the zested orange into a large (liquid) glass measuring cup. If making the glaze, reserve 1 tablespoon of the juice in a small bowl and set aside. Into the measuring cup, pour enough milk to make 1 cup of liquid (the amount of milk you need will vary based on the juiciness of your orange). Whisk in the Greek yogurt. Set aside while you measure the rest of the dry ingredients (it will thicken up a bit). To the bowl with the sugar, add the all-purpose flour, white whole wheat flour, baking powder, baking soda, cinnamon, and salt. Whisk to combine. To the bowl with the rested orange juice and milk mixture, add the eggs, melted butter, and honey. Pour the liquid ingredients over the dry ingredients. With a rubber spatula, fold gently to combine, stopping as soon as the flour disappears. The batter will be lumpy. Very gently stir in the cranberries. With a muffin scoop, large spoon, or measuring cup, divide the batter evenly among the muffin cups. Bake the muffins for 20 to 22 minutes, until the tops are golden, the muffins spring back lightly when touched, and a toothpick inserted in the center of a muffin comes out clean. Place the pan on a wire rack to cool for 5 minutes, then gently remove each muffin from the pan and place on the rack to finish cooling completely (don't leave the muffins in the pan for longer or they may start to steam and become soggy). The muffins will be very delicate at first but will firm up as they cool. While the muffins cool, make the glaze: to the bowl with the reserved orange juice, add the powdered sugar. Whisk until smooth. Drizzle over the cooled muffins. TO STORE: Store muffins in a paper towel-lined airtight storage container at room temperature for up to 4 days. TO FREEZE: Freeze muffins in an airtight freezer-safe storage container for up to 3 months. Thaw and enjoy as desired. I like to individually wrap the muffins first, so I can use them for quick breakfasts and snacks. Cal 186, Fat 7g, Carb 29g, Fiber 2g, Pro 4g Review: Seriously one of the best muffin recipes I've ever made. There are so much better than anything store bought. The recipe is simple and they don't take long to make. Review: The muffins were fantastic! A bit labor intensive but definitely worth it. My hubby loved them as did I. Review: Yum! These muffins came out beautifully and were well worth the time and effort. I made them as written... I highly recommend your recipe, Erin! I made half the amount of Orange icing to save on some calories but to allow us the treat of some having that "little extra" pizzazz. Review: Wow these are truly amazing! Light, fluffy, sweet (even without the glaze!) and so festive. Every bite I either got a burst of cranberry, orange, or both at the same time. Side note-I cooked them for about 18 minutes and would not have cooked them any longer, but I believe my oven runs slightly hot. Review: This was scrumptious!! It is the smell of Christmas!! They not only are fragrant, and delicious, but are so pretty to look at! Thank you! This is a keeper not only for Christmas but for any day of the year! S(Internet address): https://www.wellplated.com/cranberry-orange-muffins/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 223 Calories; 7g Fat (29.3% calories from fat); 4g Protein; 36g Carbohydrate; 2g Dietary Fiber; 53mg Cholesterol; 187mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1 Other Carbohydrates. NOTES : 2020 - 1216 --------------- MESSAGE bread-bakers.v121.n021.6 --------------- Date: Sun, 30 May 2021 17:35:14 -0700 From: Reggie Dwork Subject: Coconut Banana Muffins * Exported from MasterCook * Muffins, Coconut Banana Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Fruit Hand Made Muffins/Rolls Posted Side Dish Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 large eggs 3/4 cup almond milk, unsweetened -- or other plant based/dairy free milk 2 tablespoons extra virgin coconut oil -- melted 1 1/4 cup mashed Bananas -- (approx 2 large ripe bananas) 1/2 cup coconut flour -- sifted 1/2 teaspoon gluten free baking powder Super-simple gluten free and sugarfree banana muffins perfect for a nourishing snack or naturally sweet treat. These moist, naturally-sweetened muffins can also be made nut free by using coconut milk instead of nut milk. I like to make a batch of these and freeze them for simple lunch box snacks or for morning/ afternoon tea. They contain no added sugars or sweeteners, just the natural sweetness of banana. Prep: 120 min Cook: 25 min Pre-heat fan-forced oven to 180C. In a medium bowl, whisk together eggs, milk, melted coconut oil and mashed banana until well combined. Add in coconut flour and baking powder and whisk to remove any lumps. (Mix batter just before placing into muffin tray to ensure the mixture is evenly combined). Spoon into a greased muffin tray. Bake in oven for 25 - 30 minutes or until cooked through. Make It Personal: Add chopped walnuts to batter. Add in 1/2 teaspoon ground cinnamon to batter. Add 1/4 teaspoon pure vanilla powder or sugar/alcohol free vanilla extract. Recipe makes 6 muffins or you can also make into 18 mini muffins. Sensitive to Nuts: Use coconut milk or coconut water instead of almond milk. S(Internet address): https://www.yummly.com/recipe/Coconut-Banana-Muffins-1485425 - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 164 Calories; 9g Fat (47.6% calories from fat); 5g Protein; 17g Carbohydrate; 4g Dietary Fiber; 106mg Cholesterol; 117mg Sodium. Exchanges: 1/2 Lean Meat; 1/2 Fruit; 1 Fat; 0 Other Carbohydrates. NOTES : 2019 - 0401 --------------- MESSAGE bread-bakers.v121.n021.7 --------------- Date: Sun, 30 May 2021 17:40:58 -0700 From: Reggie Dwork Subject: Colossal Chocolate Muffins * Exported from MasterCook * Muffins, Colossal Chocolate Recipe By : Mr. Food Test Kitchen Serving Size : 6 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Chocolate/Cocoa Desserts Muffins/Rolls Posted Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups all-purpose flour 1 tablespoon baking powder 1/4 teaspoon salt 1/3 cup sugar 1/2 cup unsweetened cocoa 2 eggs -- beaten 3/4 cup milk 1/2 cup butter -- melted (1 stick) 6 ozs semisweet chocolate chips -- (1C) With our recipe for Colossal Chocolate Muffins, you're in for a super double hit of chocolate! And you know what? We know you're gonna love 'em! Makes: 6 colossal-sized muffins, See notes Cooking: 15 min Preheat oven to 400F. Coat a 6-cup muffin tin with cooking spray. In a large bowl, combine flour, baking powder, salt, sugar, and cocoa. Add eggs, milk, and butter; mix well with a spoon. Add chocolate chips and mix just until combined. Fill each muffin cup 3/4 full with batter. Bake 15 to 20 minutes, or until a toothpick inserted in center comes out clean. Remove muffins from pan and cool on a wire rack. Notes: When the muffins cool, dust them with a bit of confectioners' sugar for a fancier-looking confection. You can also bake these in a 12-cup muffin tin for regular-sized muffins. Just adjust your baking time accordingly. S(Internet address): mrfood.com - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 500 Calories; 27g Fat (47.6% calories from fat); 9g Protein; 59g Carbohydrate; 5g Dietary Fiber; 116mg Cholesterol; 534mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 5 Fat; 2 Other Carbohydrates. NOTES : 2019 - 0424 --------------- END bread-bakers.v121.n021 --------------- Copyright (c) 1996-2021 Regina Dwork and Jeffrey Dwork All Rights Reserved