Sunday, January 21, 2018

Gingerbread

A soft yet dense gingerbread full of wonderful holiday spices - ginger, cinnamon, cloves, nutmeg and cardamom. Bake this and make the house smell amazing!

Call me strange, but I honestly don't think I've ever had gingerbread before. I mean, I've had gingerbread cookies and gingerbread-flavored things (like ice cream!), but not a real slice of gingerbread. Why? I have no idea.

I'm starting to kick myself for not trying gingerbread sooner.

This loaf is perfectly dense and full of the classic gingerbread spices - ginger, cinnamon, cloves, nutmeg, with a dash of cardamom and of course molasses. It's a gingerbread cookie but in bread form.

The gingerbread made my house smell like the holidays, and I kept sniffing the aroma throughout the afternoon. Once I had a taste of the bread, I found myself sampling more and more of it until I almost ruined my dinner. Almost.

Feel free to substitute the all-purpose flour for whole wheat if you want to make this even healthier.

Gingerbread
  • 1 and 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 4 teaspoons ground ginger
  • 1 and 1/2 teaspoons cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon cardamom
  • 1/4 teaspoon salt
  • 6 Tablespoons unsalted butter, cut into cubes
  • 3/4 cup molasses (not blackstrap)
  • 2 eggs
Directions
Preheat your oven to 350 degrees F. Generously grease a standard 9"x5" loaf pan and set aside.

In a large bowl, whisk together the flour, baking powder, baking soda, ginger, cinnamon, cloves, nutmeg, cardamom and salt together. Set aside.

In a medium saucepan, boil 1/2 cup of water. Add the butter and stir to melt completely. Add in the molasses and stir until smooth. Take the saucepan off the heat and allow to cool slightly.

Add in the eggs, one at a time, until well blended. Fold in the dry ingredients and mix until just combined. A few lumps are OK.

Transfer the batter to your prepared baking pan and bake in your preheated oven for 50-60 minutes or until a toothpick inserted in the center comes out mostly clean (the gingerbread might sink in the center, and that's OK). Cool completely in the pan, then inverted onto a wire rack to release.

Gingerbread should be stored in an airtight container and keep at room temperature or in the refrigerator. It will keep for a few days.

Yield: One 9"x5" loaf; about 8-12 servings

Source: How to Bake Everything by Mark Bittman

Friday, January 19, 2018

Skating Fridays

An Important Lesson from Yoda


Have you seen the latest Star Wars movie yet? My husband and I saw it over the holidays and both enjoyed it. The music for the movie franchise has been so impactful to me that I'm skating a medley for this year's freestyle program (same music as last season, but with revamped choreography). But I haven't always been successful with this program.

If you've been following my skating journey, you'll know that I've had ups and downs. I'm a great "practice skater" but tend to fall apart during competition. As I've alluded to before in my 2017 goals recap and 2018 goals, I'm learning to focus on being in the moment rather than on future outcomes.

One great lesson from my misfortunes on the ice is that it's OK to fail. In fact, I think Master Yoda said it best in this latest movie: "The greatest teacher, failure is."

Failure is a wonderful teacher. We can learn from our mistakes, make the necessary corrections, and move forward and progress. If we were successful all the time, goals and challenges wouldn't even be needed.

I don't like to fail, and I'm sure most of you don't either. But rather than wallow in my failures, I take it as a learning opportunity to see where and how I can improve. I have failed many, many times on the ice (and in life!) and will use that as examples on how to get stronger.

A wonderful teacher, Yoda is.

Wednesday, January 17, 2018

Whole wheat chocolate chip banana bread

A healthier version of a classic chocolate chip banana bread. This uses whole wheat flour and contains no butter or oil! It's kid-approved!
As 2017 slowly came to a close, it was time to clean out the refrigerator. We threw away many half opened cans of several ingredients - evaporated milk, mandarin oranges and a few other things here and there.

When I looked in the freezer, I saw that I had some frozen bananas in there. It meant that it was time to bake a banana bread. I knew I needed to make a chocolate version so my Addie would eat it, so chocolate it was.
I made this bread healthier by substituting applesauce for the oil and using white whole wheat flour in lieu of all-purpose. As always, this is not health food. But, by swapping out high fat (and calorie) ingredients, I can keep the flavors and textures pretty similar to the original recipe and still serve an awesome bread.

Plus, all that chocolate = antioxidants, right?
I'll just keep telling myself that until my doctor tells me otherwise. *wink*

Whole wheat chocolate chip banana bread
  • 1 and 1/2 cups white whole wheat flour (can substitute for all-purpose)
  • 1/2 cup unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 1 and 1/2 teaspoons baking powder
  • 1 cup granulated sugar
  • 3 ripe bananas, mashed
  • 1/2 cup unsweetened applesauce
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup chocolate chips
Directions
Preheat your oven to 350 degrees F. Generously grease a standard 9"x5" loaf pan and set aside.

In a large bowl, whisk together the flour, cocoa powder, salt, baking powder and sugar. Set aside.

In a medium sized bowl, mix together the bananas, applesauce, eggs and vanilla until well blended.

Add the banana mixture to the large bowl with the dry ingredients and mix until a few dry streaks remain. Fold in the chocolate chips and mix until just blended - do not over mix.

Transfer the batter to your prepared loaf pan and bake in your preheated oven for 50-60 minutes or until a toothpick inserted in the center comes out clean (the melted chocolate chips don't count).

Bread should be stored in an airtight container at room temperature or in the refrigerator and will last for several days.

Yield: One 9"x5" loaf, about 8-10 servings

Source: Adapted from How to Bake Everything by Mark Bittman

Sunday, January 14, 2018

Peppermint brownies with chocolate buttercream

A thick and chewy brownie is topped with the most luscious chocolate buttercream. Your friends and family will think this came directly from a bakery!
Holy cow, people. This brownie recipe is EVERYTHING. Yes, I already have a favorite brownie recipe, but this one ranks right up there too. 

Addie and I went on our weekly mother-daughter date to the library one evening when I checked out Mark Bittman's How to Bake Everything cookbook. Everything in this book sounded irresistible, and I couldn't even pick out the first recipe to try because there were so many.


When I received an invitation for our skating club's cast party (after the holiday show), I knew that I needed to bake something from the cookbook. I opted for something that wouldn't take too much time, yet could feed a large crowd. Brownies was my answer.

I baked Mark's recipe and opted to frost them with a chocolate buttercream, because why not? I adorned the tops with cute holiday colored sprinkles and brought them to the cast party after the show ended. The skaters thought that these were store-bought until I told them that I baked them that day.
These brownies were gone almost instantaneously, and for good reason. The brownies themselves are dense and chewy, with a bit of fudginess to them. The chocolate buttercream, well, was just so amazing on its own that I could have happily eaten that for my dinner. Since there were kids in the show, I kept the frosting as-is, but I imagine they would be pretty wonderful with a little bit of coffee or even alcohol mixed in.

Enjoy!

Peppermint brownies with chocolate buttercream
Brownies
  • 1 and 1/2 sticks unsalted butter
  • 1 and 1/4 cups granulated sugar
  • 2 eggs
  • 1 cup unsweetened cocoa powder
  • 1/2 cup all-purpose flour
  • pinch of salt
  • 1 teaspoon peppermint extract
Chocolate buttercream
  • 1 stick unsalted butter, softened
  • 4 cups powdered sugar
  • 2 ounces dark chocolate, melted
  • 4-5 Tablespoons milk of choice
  • 1 teaspoon vanilla extract
Directions
Preheat your oven to 325 degrees F. Generously grease or line a standard 8"x8" pan with parchment paper.

In a microwave-safe bowl, melt the butter completely. Add in the sugar and mix well. Then add the eggs, one at a time, and mix well after each addition. Then fold in the cocoa, flour, salt and peppermint extract until everything comes together and the batter is smooth and glossy.

Transfer the batter to your prepared baking pan and bake for about 20 minutes or until the middle are barely set (they will set as they cool).

While the brownies are cooling, make the buttercream. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, cream the butter on medium speed until light and fluffy, about 1-2 minutes. Turn the mixer to low and slowly add in the powdered sugar, about 1/2 cup at a time. Add in the melted chocolate and continue mixing until everything is uniform. Slowly add in the milk, 1 Tablespoon at a time until you reach your desired consistency. Finally, add the vanilla.

Once the brownies have finished cooling, frost with the chocolate buttercream and top with your favorite sprinkles or other decorations if desired.

Brownies should be stored, covered, at room temperature or in the refrigerator and will last a few days.

Yield: One 8"x8" pan; about 16 brownies

Source: Barely adapted from How to Bake Everything by Mark Bittman

Friday, January 12, 2018

Skating Fridays

Gracie Gold Exercise


Did you all watch the U.S. Figure Skating Championships? What an amazing competition! It feels like everyone brought their 'A' games, and rightfully so since it is an Olympic year. One of they highlights (besides the skating), was watching Gracie Gold's twitter feed. She was hilarious and had the funniest -- and sometimes snarkiest -- things to say!

Although Gracie is taking some time off to battle some inner demons, I was able to get a hold of one of the exercises and warmups that both she and her sister Carly do for their salchows. I'm determined to land a correct double salchow this year and know that this is the year that I will make it happen.

A recent analysis of my double salchow takeoff was that I was pre-rotating (read: cheating) it. Rather than jump straight and forward, I was jumping into the circle and getting too swingy. So this is where the Gracie exercise comes in.

Watch what Gracie and Carly are doing in this video:

You'll notice that they do their regular salchow takeoff (with just a tiny hop), and land FORWARD on a FLAT, and then do traveling 3-turns out of it. The purpose of this is to train the body to jump forward rather than around.

The next step after this is to do the same exact thing, except land backward and then do the traveling 3-turns. After that, the training wheels come off and one should attempt the double (triple, or quadruple) salchow.

I hope that this exercise is helpful for someone!

Wednesday, January 10, 2018

Momofuku Milk Bar confetti layered cake

Christina Tosi's famous confetti layered cake is just as tasty as it is gorgeous. This "naked" cake needs no frosting on the sides so you can easily see each beautiful layer. It's topped with a layer of cake crumbs for a perfect crunchy treat!

Friends - this cake is a labor of love. But don't let it intimidate you. You can definitely make this cake in smaller steps and up to a few days in advance of assembling it. Just be sure to give yourself some time, as this cake cannot be rushed (it needs a few days chilling before you should serve it).

Being a busy working mom, I could not find the time to make this cake. And let's be honest - the multiple steps (and long list of ingredients) scared me a little. I wanted to bake this cake but didn't have the time or the courage to try it.

Until now.

I took 2 glorious weeks off for the remainder of 2017 and tackled several projects and errands around the house. One thing I made sure to make time for was this cake. I got overzealous and baked and assembled the whole thing in 1 day.
Did I stress out? Maybe a little. Am I crazy? Absolutely. But was it worth it. One hundred percent yes. I mean, look at this thing. It's one of the most beautiful cakes I've ever baked. And to make things better, I didn't have to frost the sides of the cake!

This cake was phenomenal. I was afraid that the exterior of the cake would dry out after being refrigerated, but it didn't. The insides were still soft and fluffy, and the sweet frosting was the perfect complement. Not to mention the fun, crunchy cake crumbs for an added texture!

Addie gave these a "1000 out of 10," and my husband fully agreed. I'm excited to have tackled my first Momofuku cake and hope to try several more this year!

Momofuku Milk Bar confetti layered cake
Cake crumb
  • 1/2 cup granulated sugar
  • 1 and 1/2 Tablespoons brown sugar, tightly packed
  • 3/4 cup cake flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 Tablespoons rainbow sprinkles
  • 1/4 cup neutral oil, such as canola or grapeseed
  • 1 Tablespoon clear vanilla extract (can substitute with regular vanilla, but it will tint your crumbs a brownish color)
Cake
  • 4 Tablespoons (1/2 stick) unsalted butter, room temperature
  • 1/3 cup vegetable shortening
  • 1 and 1/4 cups granulated sugar
  • 3 Tablespoons brown sugar, tightly packed
  • 3 eggs
  • 1/2 cup buttermilk
  • 1/3 cup neutral oil, like canola or grapeseed
  • 2 teaspoons clear vanilla extract (can substitute with regular vanilla, but it will tint your cake a brownish color)
  • 2 cups cake flour
  • 1 and 1/2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/4 cup rainbow sprinkles, plus extra for sprinkling on top of cake
Cake soak
  • 1/4 cup milk of choice
  • 1 teaspoon vanilla extract
Frosting
  • 1 stick (8 Tablespoons) unsalted butter, room temperature
  • 1/4 cup vegetable shortening
  • 2 ounces cream cheese
  • 1 Tablespoon glucose (can substitute with 2 teaspoons of corn syrup)
  • 1 Tablespoon corn syrup
  • 1 Tablespoon clear vanilla extract (can substitute with regular vanilla, but it will tint your frosting a brownish color)
  • 1 and 1/4 cups powdered sugar
  • 1/2 teaspoon salt
  • pinch of baking powder
  • pinch of citric acid (I omitted this)
Special tools
  • 6-inch cake ring (not a cake pan)
  • 2 strips of clear, bendable plastic (acetate), each 3 inches wide by 20 inches long (I found a clear plastic sheet at my local craft store in the same area as the poster boards)
Directions
Make the cake crumb: Preheat your oven to 300 degrees F. Line a standard baking pan with parchment paper or a silicone mat and set aside.

In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, mix the sugars, flour, baking powder, salt, and sprinkles together on medium speed. Mix until well combined.

Turn the mixer to low and slowly stream in the oil and vanilla and mix on medium speed until small clumps form.

Transfer the clumps to your prepared baking pan and spread them out - break up large clumps if needed. 

Bake for 20 minutes. The crumbs will be slightly wet and will harden as they cool. 

Crumbs can be stored in an airtight container at room temperature for 1 week or in the fridge or freezer for up to a month.

Make the cake: Preheat your oven to 350 degrees F. Generously spray or line a quarter sheet pan with parchment paper and set aside. If you don't have a quarter sheet pan, you can use a 9"x13" baking pan.

In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, cream the butter, shortening and sugars together on medium speed until light and fluffy, about 2-3 minutes. Add the eggs and mix on medium speed for another 2-3 minutes or until well blended.

Turn the mixer down to low and slowly stream in the buttermilk, oil and vanilla. Increase the mixer to medium-high speed and mix for 4-6 minutes. Do not shortcut this step - it is imperative that you mix very well at this stage or else your batter will not come together correctly.

Turn the mixer back down to low and fold in the cake flour, baking powder, salt and sprinkles. Mix for about 1 minutes or until everything just comes together.

Transfer the batter to your prepared baking pan and evenly spread it out. Sprinkle about another 2 Tablespoons of rainbow sprinkles to the top of your cake. Bake in your preheated oven for about 30-35 minutes or until the cake springs back after you gently press on it. The center should not jiggle.

Turn the oven off and take the cake out of the oven. Let it cool completely before assembling. The cake can be wrapped in plastic and stored in the refrigerator for up to 5 days.

Make the soak: In a small bowl or measuring cup, whisk the milk and vanilla together. Set aside.

Make the frosting: In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, cream the butter, shortening and cream cheese together on medium speed until light and fluffy, about 2-3 minutes.

Turn the mixer down to low and slowly pour in the glucose, corn syrup and vanilla. Turn the mixer up to medium-high speed until the frosting looks glossy and smooth, about another 2-3 minutes.

Turn the mixer down to low again and slowly add in the powdered sugar, salt, baking powder, and citric acid until blended. Then turn the mixer back up to medium-high speed and mix for another 2-3 minutes. The frosting should resemble the canned types you can buy in a grocery store.

Frosting should be used immediately but can be stored in an airtight container for up to 1 week.

Assemble the cake: Put a piece of parchment paper or a silicone mat on your counter. Flip the cake onto it and peel off the silicone mat or parchment from the bottom of your cake. Use your cake ring to cut out two cake rounds. The remaining cake scraps will be smushed together to form your bottom cake layer.

Clean the cake ring and place it on the center of a sheet pan lined with a clean piece of parchment paper or a silicone mat. Line the inside of the cake ring with 1 strip of the acetate.

Put the cake scraps in the ring and use it to form a cake layer. Gently press down on the top so it's even.

Spread 1/5 of the frosting on top of the top. Sprinkle 1/3 of the cake crumbs on top of the frosting. Gently press down on the crumbs to keep them from moving around. Add another 1/5 of frosting on top of the crumbs.

Gently tuck in the 2nd acetate strip between the cake ring and the top 1/4" of the first strip of acetate. You'll now have a ring of acetate about 6 inches tall - this will support the final cake.

Gently set 1 cake round on top of the last layer of frosting and repeat the process - add more crumbs, and another layer of frosting,

Add the final cake round on top and spread the remaining frosting on top. Garnish with the final 1/3 of the cake crumbs.

Transfer the cake to your freezer and freeze for a minimum of 12 hours. It will keep in the freezer for up to 2 weeks.

At least 3 hours before serving, remove the cake from the freezer. Gently pop the cake out of the ring and remove the acetate strips. Transfer the cake to a cake plate or platter and place it in the refrigerator and let it thaw out for 3 hours.

Leftover cake should be covered (wrapped in plastic) and kept in the refrigerator and will keep for up to 5 days.

Slice the cake and serve.

Yield: About 6-8 servings

Source: Momofuku Milk Bar by Christina Tosi


Sunday, January 7, 2018

Gingerbread fudge

Soft and chewy gingerbread fudge is better than your classic gingerbread cookie. Make a batch and enjoy with your favorite cup of coffee or hot chocolate!
I recently shared that I had a gingerbread fudge fail, but I turned the sticky mess into gingerbread fudge cookies and brownies. After that fudge fiasco, I finally got the right ratio with the next batch of gingerbread fudge.

Turns out that I needed more chocolate chips in the base since I added a bunch of molasses to it. More liquid = runny fudge. It was one of those "duh" moments that I should have known about but didn't.

This second batch of fudge was amazing. It was soft, chewy, and it contained all the classic flavors of a traditional gingerbread cookie. I liked the fact that I didn't have to use a cookie cutter for these or have to decorate them with icing. While I enjoy doing those things from time to time, I usually get lazy or just don't have the energy.

The gingerbread fudge was something that I gifted to friends and coworkers for the holidays. I like baking homemade treats as gifts since it's easier than trying to find individual gifts for everyone. Plus, one batch of fudge makes a lot so it can be split up into multiple gifts.
I didn't transfer my fudge quickly enough to my baking pan so the tops got a bit crackly. But I think it gives the fudge some character, don't you? If you don't like the cracking, you can always top the fudge with sprinkles to hide it.

Gingerbread fudge

  • 3 cups of white chocolate chips
  • 1 (14 ounce) can of sweetened condensed milk
  • 1/4 cup molasses
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves

Directions
Generously grease or line a standard 8"x8" baking pan with waxed paper or parchment paper. Set aside.

In a large microwave safe bowl, melt the chocolate chips, sweetened condensed milk and molasses together. Stir until smooth and glossy.

Add in the spices and mix well. Transfer to your prepared baking pan and chill in the refrigerator until firm (about 2 hours and up to overnight).

Cut and serve. Leftover fudge should be stored in an airtight container in the refrigerator and will keep for at least a week.

Yield: About 36 pieces of fudge (more or less, depending upon how large you cut your pieces)

Source: An Eva Bakes original

Friday, January 5, 2018

Skating Fridays

2018 Skating Goals


Happy 2018! As I recapped last week, I realized that my previous skating goals have not been attainable. I was too focused on outcomes that I could not control (such as scores or placement in competitions). This year I am going to be smarter about what goals I want to set and achieve by December 31, 2018.

Ready? I am too. (These are not listed in any particular order - just whatever came to my mind first)
  1. Improve my presentation on the ice: straightened back, extended free leg, "coming up" after a spin or jump element, "feeling" the music, chin and eyes up. These are all things I can control, and if done well, should reflect on my PCS.

  2. Skate in the moment during competition. That means I am not focusing on future outcomes, but rather being in the present and enjoying what I am doing. The technique I am trying to implement is using key words and having a mental script for my program. That way I am focusing on the element at hand and not thinking to the past or to the future.

  3. Land a clean Axel in competition. Notice that I am not setting a goal on the points I'm earning or the GOE that a judge would award. I just want to be able to land this jump cleanly during a competition - that means I have a clean takeoff, am fully rotated, and land backwards on my toe pick. Much of that will depend upon goal #2 above (skating in the moment).

  4. Successfully execute a correct double salchow. I've been working on this goal for several years now and would love for 2018 to be the year that this happens. I need to have the correct setup, takeoff, rotation, fully crossed legs and a clean landing for this to count. I'm still 1/2 a revolution short.

  5. Check off at least one more spin off Coach B's spin pyramid. I'd like to work on at least one new spin during the year and be able to check off one more item off the spin pyramid. I did not say that it will be mastered or included in a program - just that I'd like to be able to work on one. I'm not sure which spin I'd like to check off yet.

So there you have it. All the items above are within my own control. These items are actionable, can be time-bound (December 31, 2018) and are specific enough so that I can definitively say if I've accomplished these or not.

What are your 2018 goals? Are they SMART (specific, measurable, action-oriented, realistic, time-bound)? Are you focusing on things that YOU can control versus items that are dependent upon a judge or outcome?

Wednesday, January 3, 2018

Buttermilk blueberry muffins

Soft, fluffy, pancake-like buttermilk blueberry muffins are a great way to start off your day! These beauties do not get very crumbly so would be a great snack for little ones!
Happy 2018! How was your New Year's?

For those of you keeping track at home, I have already baked some buttermilk blueberry muffins. But that was in 2014, and here we are almost 4 years later. I'd like to say that I'm now older and wiser and will have to defer to my friends and family on that one. Older? Definitely. Wiser? Meh... jury's out on that one.

One thing that I have gotten wiser about is using smart substitutions in baking throughout the years. Whenever possible, I like to substitute all-purpose flour with white whole wheat and replace butter or oil with unsweetened applesauce. The end result for most baked goods, is virtually indistinguishable. There are certain baked goods (leavened cakes, croissants and pastries) where butter simply cannot be swapped out.

What I love about these muffins not only is that they're healthier than most store-bought muffins, but they also do not produce little crumbs. That's one annoying thing about some recipes that I cannot stand. When I eat some muffins, their crumbs get everywhere (I'm looking at you, big box coffee store).

These muffins don't have that problem. The muffins are soft and tender, yet miraculously stay mostly in one piece. They're a bit like buttermilk pancakes - nice, tall, and fluffy.
So if you're ready to kick off 2018 with a bang and try to eat a little healthier, start with these muffins. There's no butter or oil and bursting with blueberries. And since the blueberries don't produce those teeny tiny crumbs, it would be a fun snack for kids (or adults) without worrying about having to clean these up off the floor.

Enjoy!

Buttermilk blueberry muffins

  • 2 and 1/2 cups white whole wheat flour (can substitute with all-purpose)
  • 1 and 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 3/4 cup granulated sugar
  • 1/4 teaspoon salt
  • 2 eggs, beaten
  • 1 cup buttermilk, shaken
  • 1/2 cup unsweetened applesauce
  • 1 teaspoon vanilla extract
  • 2 cups blueberries (I used frozen and did not thaw them; you can substitute for fresh)

Directions
Preheat your oven to 400 degrees F. Generously grease or line a standard muffin pan and set aside.

In a large bowl, whisk together the flour, baking powder, baking soda, sugar and salt. Set aside.

In a medium sized bowl, mix together the eggs, buttermilk, applesauce, and vanilla. Slowly transfer this to the large bowl and fold everything together until a few dry streaks remain. Toss in the blueberries and mix until everything just comes together. Do not over mix.

Transfer the batter into your prepared pan, filling each well about 3/4 full. If desired, sprinkle the tops with coarse sugar.

Bake in your preheated oven for about 22-25 minutes or until a toothpick inserted in the center comes out clean.

Muffins should be stored in an airtight container at room temperature or in the refrigerator. They will keep for several days.

Yield: 12 muffins

Source: Slightly adapted from Genius Kitchen

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