Nostalgia Products RCKM700 Manual De Instrucciones página 13

BLUEBERRY MUFFINS
• 1 Cup Milk
• 1 Egg
• / Cup Vegetable Oil
1
3
• 2 Cups All-Purpose,
Unbleached Flour
• ½ Cup Granulated
White Sugar
• 2 Tsp. Baking Powder
• ¾ Cup Fresh
Blueberries
BRAN MUFFINS
• 1 Cup Wheat Bran
• / Cup Buttermilk
2
3
• 3 Tbsp. and 1¾ Tsp.
Vegetable Oil
• 1 Egg
• ½ Cup Brown Sugar
• ¼ Tsp. Vanilla Extract
• / Cup Flour
2
3
• ¾ Tsp. Baking Soda
• ¾ Tsp. Baking Powder
• ¼ Tsp. Salt
• ¼ Tsp. Cinnamon
11
Preheat the '50s-STYLE CUPCAKE MAKER as directed.
In a large bowl, stir together milk, egg and oil.
Add flour, sugar and baking powder. Mix until
blended. Gently fold in the blueberries.
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.
You may also choose to roll the top of the
muffins in granulated or powdered sugar.
Preheat the '50s-STYLE CUPCAKE MAKER as directed.
In a large bowl, stir together wheat bran and
buttermilk. Let stand for 10 minutes.
Beat together oil, egg, sugar and vanilla.
Add to wheat bran mixture.
Sift together flour, baking soda, baking powder, salt
and cinnamon into a separate bowl. Then, stir flour
mixture into wheat bran mixture just until blended.
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.