Bruce Koffler

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Bruce KofflerThe Muffin Baker's Guide
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The Muffin Baker's Guide
The Muffin Baker's Guide
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Erschienen am 01.05.1993

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Rezension zu "The Muffin Baker's Guide" von Bruce Koffler

Rezension zu "The Muffin Baker's Guide" von Bruce Koffler
The iron butterflyvor 9 Jahren

100 easy-to-follow recipes for such treats as Orange-Oatmeal muffins, Chocolate Mocha muffins, Blueberry muffins and Applesauce muffins. The real basic of muffinry, such as Bran, Sour Cream and Cheese, are all covered in detail, with their many variations.
A favorite:
Blueberry Muffins - makes 12 muffins
1 cup all pupose flour
1 cup whole-wheat flour
1/2 cup plus 1 1/2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon powder
1 1/2 to 2 cups fresh (or frozen unthawed) blueberries - see note below
1/4 cup butter, melted
1/2 cup milk
2 eggs
1/2 teaspoon vanilla extract
Note: If you use larger quantity of blueberries, you may experience difficulty in removing muffins from the pan. It is best to let muffins cool before trying to remove them, and reheat them at 350°F before serving. Reheat them at this temperature for 6 to 7 minutes.
1. Grease the muffin cups of a regular pan heavily with butter. Also grease top surface of pan. You may line with paper cups.
2. Preheat oven to 425°F (220°C).
3. In a large bowl, combine the following dry ingredients: all flour, 1/2 cup sugar, baking powder, salt and cinnamon.
4. In a seperate bowl, toss together 1 tablespoon of dry mixture with blueberries. Set aside.
5. Melt butter, then allow to cool slightly.
6. Add milk to butter, stirring well.
7. To butter and milk mixture, stir in eggs and vanilla.
8. Add egg mixture to dry ingredients and stir until moistened thoroughly.
9. Stir in berries.
10. Spoon batter into well-buttered muffin cups.
11. Sprinkle muffin tops with reserved 1 1/2 tablespoons sugar.
12. Bake in preheated oven on centre shelf for 15 minutes or until golden brown.
13. Wait at least 5 minutes before removing muffins from pan.
Enjoy!

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