• For best results, whip egg whites in a
spotlessly clean stainless steel or glass
mixing bowl. If available, use a copper
mixing bowl.
• Chocolate chips, nuts, raisins, etc. can
be added using speeds 1 or 2 of your
hand mixer.
• To separate eggs for any recipe, break
them one at a time into a small bowl,
gently remove yolk, then transfer egg
whites to spotlessly clean mixing bowl.
If a yolk breaks into the egg white,
reserve that one for another use. Just a
drop of egg yolk in the white will prevent
the whites from whipping properly.
• To achieve the best volume with egg
whites, the mixing bowl and chef’s
whisk attachment or beaters must be
spotlessly clean and free of any fat, oil,
etc. (Plastic bowls are not recommend-
ed for whipping egg whites.) The
presence of any trace of fat or oil will
prevent the egg whites from increasing
in volume. Wash bowl and attachments
thoroughly before beginning again.
• Occasionally ingredients may stick to
the sides of the mixing bowl. When this
occurs, turn mixer off and scrape the
sides of the bowl with a rubber spatula.
Recipe Notes:
Preparation times are estimates and are
based on the time it takes to prepare,
assemble, and cook the ingredients
once they have been gathered from the
refrigerator and cupboard and placed
on the counter.
Nutritional analysis are based on num-
ber of servings indicated. If a recipe
produces a range of servings, they are
based on the highest serving yield for
that particular recipe.
SWEETS
Nutmeg Muffins
These tasty muffins are just right for a
holiday bread basket.
Preparation: 10 – 15 minutes, plus baking time.
Makes 12 regular or 24 mini muffins
Cooking spray
2
cups unbleached all-purpose flour
3
tablespoons brown sugar, packed
1
tablespoon baking powder
1/2
teaspoon freshly grated nutmeg
1/4 teaspoon
salt
2 large
eggs
1
cup evaporated skimmed milk
(not reconstituted), or whole milk
1/4
cup unsalted butter, melted
and cooled
Preheat the oven to 375° F. Spray 12
regular or 24 mini muffin cups.
Place the flour, brown sugar, baking
powder, nutmeg, and salt in a medium
bowl. Mix on speed 2 for 30 seconds
to combine and break up brown sugar;
reserve.
Place the eggs into a second bowl.
Beat on speed 3 until slightly foamy, 30
seconds. While mixing on speed 3, add
the milk and melted butter; mix for 15
seconds. Pour over the dry ingredients,
and use speed 1 to fold in until the
ingredients are just moistened. Scoop
into the prepared muffin cups. Bake in
the preheated oven 18 to 20 minutes for
regular muffins, 14 to 16 minutes for
mini muffins, until lightly browned and
springy to touch in the center. Serve
warm with Maple Orange Butter.
(Muffins may be made ahead and
frozen; thaw and warm before serving.)
Nutritional information per serving
(1 regular or 2 mini muffins):
Calories 155 (29% from fat) • carb. 22g • pro. 5g •
fat 5g • sat. fat • chol. 46mg • sod. 208mg •
calc. 141mg • fiber 1g
Maple Orange Butter
Maple Orange Butter also makes
a great spread for pancakes, waffles,
biscuits or scones.
Preparation: 5 minutes or less.
Makes 3/4 cup
1/2
cup unsalted butter,
room temperature
2
tablespoons maple syrup
(not pancake or sugar syrup)
zest of 1 orange, finely chopped
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