Bake a Batch of Monster Muffins

WE have been told for years to fill muffin cups only two-thirds full. But now the trend is toward jumbo muffins. How can you fill standard-size muffin pans to the top without having the batter spill over and stick? The secret is to grease the top of the pan between the cups. The batter may overflow but it will not stick.

When muffin cups are filled to the top, baking time may be longer than the usual 15 or 20 minutes for regular muffins. So allow 20 to 30 minutes or until muffins spring back when pressed lightly with a finger.

To remove jumbo muffins, carefully run a thin metal spatula under and around the tops of the muffins to loosen them. Remove and transfer them to cooling rack, and wait for a few minutes before serving. GIANT BLUEBERRY NUT MUFFINS 2 cups all-purpose flour

cup granulated sugar 4 teaspoons baking powder

teaspoon salt 1 cup fresh or frozen blueberries, partly thawed

cup chopped walnuts 1 large egg 1 cup milk

cup vegetable oil

Heat oven to 425 degrees F. Grease four 8-ounce custard cups. In large bowl, combine flour, sugar, baking powder, and salt. Mix well. Stir in blueberries and walnuts.

In small bowl, beat egg. Beat in milk and oil until well blended.

Make well in center of dry ingredients. Pour in egg mixture. Stir until dry ingredients are just moistened.

Divide batter among custard cups. Bake 20 to 25 minutes until wooden pick inserted in center comes out clean. Makes 4 large muffins.

AUTUMN HARVEST CORN MUFFINS 1 cups flour 1 tablespoon baking powder 1 teaspoons salt

cup sugar 1 cups yellow cornmeal

teaspoon ground nutmeg 1 teaspoon ground cinnamon

cup butter or margarine, melted 2 eggs

cup cooked mashed pumpkin

cup milk

cup chopped walnuts 1 cup cranberries

Mix flour, baking powder, salt, sugar, cornmeal, nutmeg, and cinnamon in a bowl.

In another large bowl, combine butter, eggs, pumpkin, and milk and stir until well blended. Fold dry ingredients into pumpkin mixture with wooden spoon and stir until mixed well. Gently stir in nuts and cranberries. Pour into well-greased or paper-lined muffin tins. Bake at 425 degrees F. about 20 minutes or until golden.

Cool on wire rack 10 minutes before removing from pan. Serve warm or cold. Makes 9 muffins.

TASTE-WINNER JUMBO CHOCOLATE MUFFINS 2 tablespoons butter or margarine 2 one-ounce squares unsweetened chocolate 1 cups flour

cup granulated sugar 1 teaspoon baking powder 1 teaspoon ground cinnamon

teaspoon salt 2/3 cup milk 1 large egg 1 teaspoon vanilla extract

cup dark raisins

cup semisweet chocolate chips Confectioners' sugar

Heat oven to 375 degrees F. Grease six 3-inch muffin cups. In 1-quart saucepan over very low heat, melt butter and chocolate, stirring constantly until blended and smooth. Remove from heat. Set aside to cool.

In large bowl, combine flour, sugar, baking powder, cinnamon, and salt. In small bowl, using wire whisk or fork, beat together milk, egg, and vanilla to blend well.

Stir in cooled chocolate mixture. Add milk mixture to flour mixture, stirring just until blended. Stir in raisins and chocolate chips.

Pour batter into prepared muffin cups. Bake 30 minutes or until tops of muffins spring back when pressed lightly. Remove to wire racks. Serve warm or at room temperature, sprinkled with confectioners' sugar. Makes 6 muffins.

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