bout the diameter of your muffin, spray the bottom with cooking
utter one 1/2-cup muffin top tin/pan (4x1/3
r used in your favourite recipes. Bake in a preheated 350F
br>Muffins Tops::
Grease muffin-top pan (consisting of six
aking pans. OR, on one muffin tin, place 2 shaped balls
br>Use these crumbs on recipes that call for bread crumbs
Mix together vinegar and milk and let sit while you prepare the rest of the ingredients.
In a large bowl, whisk flour, bran, soda and salt together. Stir in raisins or dates, if using.
Mix together oil, brown sugar, molasses, egg replacer and water. Add the vinegar and milk mixture.
Stir liquid ingredients into dry just until mixed.
Spoon into 12 muffin tins.
Bake at 375 F for 15-20 minutes, or until toothpick inserted into centre comes out dry.
o Costco and invest $59 -- best thing I ever did!
Melt butter or margarine in large pan.
Add whole kernel corn, cream style corn, sour cream, grated cheese, egg, and corn muffin mix.
Stir until well blended.
Place in an oblong baking dish, approximately 8 x 11 inches (2 quart casserole dish works also), that has been sprayed with nonstick vegetable spray (Pam).
Bake at 350 for 40 minutes.
Melt chocolate in a bowl set over a small pot of simmering water.
Using a pastry brush paint chocolate onto the inside of the muffin liners.
Place them in a muffin tin for easy handling.
Paint a thick layer then refrigerate until set.
Puree the peanut butter,cream cheese,sugar & vanilla in a food processor until smooth.
Spoon into the hardened chocolate cups then pour a thick layer of the remaining chocolate over the top making sure the edges are sealed.
Place back in the fridge to set.
Peel liners off and enjoy.
Cook rice according to package directions.
Place approximately 2 ounces of ham and slice of tomato on toasted muffin.
Mound 1/4 cup rice on tomato and cover with slice of cheese.
Heat and melt cheese in broiler.
200 degrees C). Grease 8 muffin cups.
In a bowl
ce cream scoop, scoop out muffin batter one at a time
ack the butter clumps as best you can, and drain away
br>Line 12 regular-size muffin tins with paper liners (or
Bake your favorite chocolate chip cookie recipe.
Cut ice cream into 1/2-inch thick circles or squares the size of your cookies. Place ice cream slices between 2 cookies and enjoy.
Best when cookies are warm.
For homemade mayonaise - in a glass bowl, whisk together the egg yolk and other ingredients (except the oil). Starting very slowly (just a drop at a time) whisk the oil into the egg yolk mixture. Once an emulsion forms you can increase the oil to a thin stream. Continue whisking in the oil until it is all incorporated. Can be refrigerated up to one week.
Combine chicken with enough mayonnaise to moisten (according to taste). Fold in the celery, scallions and herbs. Season with salt and lots of pepper.
umpy.
Place in greased muffin tin (I use a quick
Stir ingredients well; pour in freezer.
Freeze until firm, about 1 1/2 hours.
Make a day ahead for best flavor.
Ice cream will be thick like Breyers.
Melt chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes.
Line muffin cup liners with a layer of chocolate, about 2 teaspoons each.
Mix almond butter and confectioners' sugar together in a separate bowl until thoroughly combined. Roll mixture into 10 balls. Flatten balls and place onto chocolate layer, leaving an 1/8-inch rim at edges.
Pour remaining chocolate over almond butter mixture to cover evenly. Set at room temperature until firm, 10 to 15 minutes.