Magazine article Sunset

Fresh Muffins and Jam in the Moring Rush? in the Microwave

Magazine article Sunset

Fresh Muffins and Jam in the Moring Rush? in the Microwave

Article excerpt

With a little organization and a microwave oven, you can set up a cook-it-yourself breakfast plan. Start by mixing up a refrigerator bran muffin batter one evening; it keeps for a couple of weeks.

As each person passes through the kitchen, he or she can cook a fresh muffin or two in the time it takes to check the headlines and pour a cup of coffee. The muffin gets a topping of warm fresh jam cooked in microwave too.

Because microwave ovens function slightly differently, these cooking times are guides. Test, and if foods aren't done, cook a little longer. Muffins made from room-temperature batter cook faster.

Morning Microwave Bran Muffins 1-1/4 cups whole-wheat flour 1 cup bran cereal 1/2 cup regular wheat germ 1/4 cup sesame seed 1/2 teaspoon baking soda 1/4 teaspoon salt 1 cup buttermilk 1/2 cup water 1/2 cup firmly packed dark brown sugar 1/3 cup salad oil 3 tablespoons dark molasses 1 tablespoon grated orange peel 1 large egg

In a large bowl, combine flour, bran creal, wheat germ, sesame seed, baking soda, and salt. In a medium-size bowl, mix buttermilk, water, brown sugar, oil, molasses, orange peel, and egg. Add liquid in ingredients to dry, stirring just to blend; batter can be lumpy. Cover and refrigerate at least 2 hours, or up to 2-1/2 weeks.

To ensure a paper baking cup will hold its shape while muffin bakes, invert a stack of the paper cups, wrap a strip of tape around the middle of the top cup, and lift off the cup. Set another paper cup inside the taped one. …

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