BASIC MUFFINS BATTER
cups purpose
cup granulated sugar
teaspoons baking powder
teaspoon
cup milk
cup
melted
Preheat oven to 400°F Grease 12 muffin cups. Insert dough hooks
mixer a large mixing
sift
sugar. baking powder, and
Add egg,
and margarine to dry ingredients. Combine on Speed 3 until dry
ingredients are just
approximately 30 seconds. Scrape sides of
as necessary. DO NOT
prepared muffin cups about
Bake
minutes
VARIATIONS:
muffins- Prepare batter as directed above Add 1 cup fresh blueberries
Date
muffins-
Prepare batter as
above Add
cup coarsely chopped dates.
Raisin muffins- Prepare batter as directed above Add
cup raisins
Cakes
AUTHENTIC POUND CAKE
1 pound butter softened
1 pound
all-purpose flour (4 cups)
1 pound granulated sugar
cups)
1 tablespoon lemon juice
9 eggs (Optional)
1 tablespoon grated lemon
Preheat oven to 3504 Grease two
loaf pans. Add butter lo large mixing bowl. Cream on Speed 7
Gradually add sugar and continue beating until mixture is tight and flufy approximately 6-7 minutes. Scrape
sides of bowl, as necessary. Turn to Speed 3. Add eggs, one at a time, beating well after each addition. Turn to
Speed 4 and gradually add flour, lemon juice, and find. Beat until thoroughly blended, scraping sides of bowl as
necessary. Pour batter into preparedpans. Bake for 1 hour 15 minutes or until toothpick inserted into center of
cake comes out clean. Cool cake in pans for 10 minutes, then invert onto wire racks. Cool to room temperature.
5X
ANGEL FOOD CAKE
1
cups (approximately 1 dozen) egg whites
1
teaspoons cream tartar
1 cup plus 2 tablespoons sifted cake flour,
teaspoon salt
1 teaspoon vanilla extract
1
cup granulated sugar, divided
1 teaspoon, almond
Allow egg whites to set at room temperature for 1 hour before mixing. Preheat oven to 375% Sift four times onto
a sheet of waxed paper, the cake flour and 3/4 cup sugar. in a large mixing bowl, combine egg whites, cream of
tartar; salt, vanilla extract, and almond extract. Beat on Speed 12 until egg whites form soft peaks. DO NOT
OVERBEAT Turn to Speed 8 and rapidly sprinkle in remaining 1 cup of sugar Scrape sides of bowl as necessary
Turn to Speed 1 and gradually add sifted flour mixture. When all of the flour mixture has been added, stop mixer
Using a rubber spatula, cut through batter several times, folding over and over. Spoon batter into an ungreased
tube pan Push batter to edges of pan a// around. Bake for 30-35 minutes, of untii toothpick inserted
into center of cake comes out clean. Immediate/y, invert on a funnel or bottle neck and allow to cool completely
Then carefully run a clean spatula around the edges of the pan. Loosen around tube, invert onto cake p/ate, loosen
bottom, and lift off
SUGGESTED TOPPING:
Whipped cream topping, fresh strawberries
1
TIP: When beating egg whites, be sure the
bowl and beaters are thoroughly cleaned and dried. Even a small amount of oil on
beaters or bowl could cause egg whites not to aerate.
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