Use and Care Manual

ENGLISH
11
BLUEBERRY MUFFINS
• 1 Cup Milk
• 1 Egg
•
1
/3 Cup Vegetable Oil
• 2 Cups All-Purpose,
Unbleached Flour
• ½ Cup Granulated
White Sugar
• 2 Tsp. Baking Powder
• ¾ Cup Fresh
Blueberries
Preheat the '50s-STYLE CUPCAKE MAKER as directed.
In a large bowl, stir together milk, egg and oil.
Add our, sugar and baking powder. Mix until
blended. Gently fold in the blueberries.
Carefully pour into pastry wells.
Close the Lid and cook for 3-7 minutes
until light golden brown in color.
Open Lid with a pot holder or oven mitt.
Remove each mun with wooden or plastic
spoon. Place on plate and serve.
You may also choose to roll the top of the
muns in granulated or powdered sugar.
BRAN MUFFINS
• 1 Cup Wheat Bran
•
2
/3 Cup Buttermilk
• 3 Tbsp. and 1¾ Tsp.
Vegetable Oil
• 1 Egg
• ½ Cup Brown Sugar
• ¼ Tsp. Vanilla Extract
•
2
/3 Cup Flour
• ¾ Tsp. Baking Soda
• ¾ Tsp. Baking Powder
• ¼ Tsp. Salt
• ¼ Tsp. Cinnamon
Preheat the '50s-STYLE CUPCAKE MAKER as directed.
In a large bowl, stir together wheat bran and
buttermilk. Let stand for 10 minutes.
Beat together oil, egg, sugar and vanilla.
Add to wheat bran mixture.
Sift together our, baking soda, baking powder, salt
and cinnamon into a separate bowl. Then, stir our
mixture into wheat bran mixture just until blended.
Carefully pour into pastry wells.
Close the Lid and cook for 3-7 minutes
until light golden brown in color.
Open Lid with a pot holder or oven mitt.
Remove each mun with wooden or plastic
spoon. Place on plate and serve.