By Barbara Albright
Apricot almond cakes, plum yogurt tarts, chocolate bite oat truffles, cranberry oat bran mini brownies, pink pepper cheddar corn brownies, spiced pumpkin mini truffles, Texas-size significant bran brownies, zucchini cakes, and plenty of more.
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Extra info for More Muffins: 72 Recipes for Moist, Delicious, Fresh-Baked Muffins
Spoon batter into ready muffin cups. Bake for 15 to twenty mins, or till a toothpick inserted in middle of 1 muffin comes out fresh. four. get rid of muffin pan(s) to cord rack. Cool for five mins sooner than rigorously elimination truffles from cups; end cooling on rack. Serve hot or cool thoroughly and shop in an hermetic box at room temperature. Makes 12 cakes notice: To toast walnuts or pecans, position them in one layer in a jelly-roll pan or on a baking sheet and bake at 350°F for five to 7 mins, shaking sheet a few times, till nuts are evenly browned. Dried cranberries are frequently on hand in connoisseur foodstuff shops and a few supermarkets. Chopped pitted dates will be substituted for the dried cranberries. LEMON BUTTERMILK tarts WITH CRUMB TOPPING A beneficiant crumb topping spills over the perimeters of those brownies, simply begging to be damaged off and snacked on. those cakes are a normal with tea. CRUMB TOPPING 1 cup all-purpose flour ½ cup firmly packed gentle brown sugar ½ cup (1 stick) unsalted butter, chilled LEMON BUTTERMILK tarts 2 cups all-purpose flour 1 cup granulated sugar 1 teaspoon baking powder 1 teaspoon baking soda ¼ teaspoon salt 1 cup buttermilk, at room temperature ½ cup (1 stick) unsalted butter, melted and cooled 1 huge egg (at room temperature), flippantly overwhelmed 2 teaspoons grated lemon peel 1½ teaspoons vanilla extract 1. Preheat oven to 400°F. Butter twelve three x 1¼-inch (3½- to 4-ounce) muffin cups and edges surrounding the cups. 2. to arrange crumb topping: In a small bowl, stir jointly flour and brown sugar. reduce butter into ½-inch cubes and distribute them over flour blend. utilizing your fingertips, quick rub butter into combination until eventually it resembles coarse crumbs. put aside. three. to arrange lemon buttermilk brownies: In a wide bowl, stir jointly flour, sugar, baking powder, baking soda, and salt. In one other bowl, stir jointly buttermilk, butter, egg, lemon peel, and vanilla. Make a good in middle of dry parts; upload buttermilk blend and stir simply to mix. four. Spoon batter into ready muffin cups. Sprinkle crumb topping frivolously over tops of cakes. Bake for 15 to twenty mins, or until eventually a toothpick inserted in heart of 1 muffin comes out fresh. five. eliminate muffin pan(s) to twine rack. Cool for five mins ahead of rigorously elimination tarts from cups; end cooling on rack. Serve hot or cool thoroughly and shop in an hermetic box at room temperature. Makes 12 cakes MORE-CRUMB-THAN-MUFFIN brownies WITH not obligatory CHOCOLATE DRIZZLE should you like crumb toppings which are thick, here’s the single for you. for added decadence, drizzle swirls of chocolate over the tops of the tarts. CRUMB TOPPING 1½ cups all-purpose flour ¾ cup firmly packed mild brown sugar ½ teaspoon flooring cinnamon ½ cup (1 stick) unsalted butter, melted tarts 1¼ cups all-purpose flour ½ cup granulated sugar 1½ teaspoons baking powder ¼ teaspoon salt ½ cup milk, at room temperature third cup (51/3 tablespoons) unsalted butter, melted and cooled 1 huge egg (at room temperature), flippantly crushed 1½ teaspoons vanilla extract CHOCOLATE DRIZZLE (OPTIONAL) three oz bittersweet chocolate, coarsely damaged 1.