E
N
G
LI
S
H
12
PUMPKIN SPICE MUFFINS
•
2 Cups Flour
•
1
1
/
3
Cup Granulated
White Sugar
•
1¼ Tsp. Baking Soda
•
¼ Tsp. Baking Powder
•
1¼ Tsp. Ground
Cloves
•
1¼ Tsp. Ground
Cinnamon
•
1¼ Tsp. Nutmeg
•
¾ Tsp. Allspice
•
¾ Tsp. Salt
•
2 Cups Pumpkin
Puree
•
¼ Cup and 3 Tbsp.
Vegetable Oil
•
2 Eggs
Preheat the BAKERY BITES EXPRESS as directed.
In a large bowl, stir together flour, sugar, baking soda,
baking powder, cloves, cinnamon, nutmeg, allspice and salt.
In a separate bowl, beat together
pumpkin, vegetable oil and eggs.
Stir pumpkin mixture into the flour mixture until smooth.
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 muffin with wooden or plastic
spoon. Place on plate and serve.
CORNBREAD MUFFINS
•
¾ Cup and 2
Tbsp. Cornmeal
•
¼ Cup and 2
Tbsp. All-Purpose,
Unbleached Flour
•
2 Tsp. Baking Powder
•
1
/
8
Tsp. Baking Soda
•
½ Tsp. Salt
•
2 Tbsp. White
Granulated Sugar
•
1 Cup Buttermilk
•
1 Egg
•
2 Tbsp. Vegetable Oil
Preheat the BAKERY BITES EXPRESS as directed.
In a large bowl, mix together cornmeal, flour,
baking powder, baking soda, salt and sugar.
In a separate bowl, combine buttermilk,
egg and vegetable oil; beat well.
Pour buttermilk mixture into flour mixture
and stir just until blended.
Carefully pour batter 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 muffin with wooden or plastic
spoon. Place on plate and serve.
