Muffies: they're the tops
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Muffies: they're the tops
  Muffins    Breakfast  
Last updated 6/12/2012 12:44:04 AM. Recipe ID 3366. Report a problem with this recipe.
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      Title: Muffies: they're the tops
 Categories: Muffins, Breakfast
      Yield: 1 Servings
      1 ea Muffie tip and hints
  Who eats muffin bottoms? Just about everyone prefers the tops. Which
  is why I invented "muffies". They're baked on a baking sheet instead
  of a muffin tin and have no bottom. The muffie has a lot going for
  it: Two cups of muffin batter, which customarily makes 4-6 muffins,
  is enough for 16 muffins. And they take much less time to bake,
  usually less than 10 minutes. I prefer them just lightly browned so
  they stay a little moist and soft inside. Almost any thick muffin
  batter will work, but space the muffies at least two inches part
  because they spread a good deal, especially if the batter is not
  chilled. They way to get a puffier muffie is to refrigerate the batt
  until it is very chilled. Bake the batter right after it is mixed and
  all you'll get is a flat, soft cookie. Muffies should be enjoyed
  warm, right from the oven. To reheat, wrap them in foil and warm
  gently in a conventional oven. To store, arrange in a single layer on
  a baking sheet and freeze them. Once frozen, place them in an airtight
  plastic bag, then in another airtight plastic bag to stave off freezer
  odor. Defrost as needed. The following muffies will get you started.
  The first two are deliberately low in cholesterol. The
  Blueberry-Apple Muffie is not low, but not excessive, either.

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Recipe ID 3366 (Apr 03, 2005)

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