RTC1700SS Manual 10/2/03 4:06 PM Page 19
English
Recipes
OATMEAL RAISIN MUFFINS
1/2 cup whole wheat flour
3/4 cup white flour
3/4 cups old fashioned oats (oatmeal)
1/4 cup brown sugar, firmly packed
1 teaspoon cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk
1 egg
1 teaspoon vanilla
1/4 cup oil
1 cup raisins
Spray a 12-cup muffin pan with cooking oil spray or line with cupcake liners. In a large mixing bowl, combine dry ingredients. In another bowl combine, buttermilk, egg, vanilla, and oil. Slowly stir into the dry ingredients just until combined. Stir in the raisings. Fill the muffin cups to within 1/2 inch of the top. Place the muffin pan on the OVEN RACK in the lowest position with rack facing up. Set the oven to 400˚F. Bake for 18-22 minutes or until a tooth- pick inserted in the center comes out clean.
BLUEBERRY CORN MUFFINS
1 cup yellow cornmeal
1 cup flour
1/2 cup sugar
1 tablespoon baking powder
1 teaspoon salt
1/3 cup vegetable oil
3/4 cup milk
1 egg
1/2 cup fresh or frozen blueberries, unthawed
Spray a 12-cup muffin pan with cooking oil spray or line with cupcake liners. In a large mixing bowl, combine dry ingredients. In another bowl combine oil, milk, and egg. Slowly stir into the dry ingredients just until combined. Gently fold in the blueberries. Fill the muffin cups to within 1/2 inch of the top. Place the muffin pan on the OVEN RACK in the lowest position with rack facing up. Set the oven to 400˚F. Bake for 18-20 min- utes or until a toothpick inserted in the center comes out clean.
Makes 12 muffins.
