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not to add too much air, which can
cause cracking.
• For best results, use heavy cream, cold
from the refrigerator, for whipped cream.
• For best results, whip egg whites in a
spotlessly clean stainless steel or glass
mixing bowl. If available, use a copper
mixing bowl. Chocolate chips, nuts,
raisins, etc. can be added using
speeds 1 or 2 of your hand mixer.
• To separate eggs for any recipe, break
them one at a time into a small bowl,
gently remove yolks, then transfer egg
whites to spotlessly clean mixing bowl.
If a yolk breaks into the egg white,
reserve that one for another use. Just
a drop of egg yolk in the white will pre-
vent the whites from whipping properly.
• To achieve the best volume when
whipping egg whites, the mixing bowl
and beaters must be spotlessly clean
and free of any fat, oil, etc. (Plastic
bowls are not recommended for whip-
ping egg whites.) The presence of any
trace of fat or oil will prevent the egg
whites from increasing in volume. Wash
bowl and attachments thoroughly
before beginning again.
• Occasionally ingredients may stick to
the sides of the mixing bowl. When this
occurs, turn mixer off and scrape the
sides of the bowl with a rubber spatula.
SWEETS
Cinnamon Muffins
These tasty muffins are just right for
a holiday bread basket.
Makes 12 regular or 24 mini muffins
cooking spray
2 cups unbleached all-purpose flour
3 tablespoons brown sugar, packed
1 tablespoon baking powder
1 teaspoon cinnamon
1
⁄
4
teaspoon salt
2 large eggs
1 cup evaporated skimmed milk (not
reconstituted), or whole milk
1
⁄
4
cup unsalted butter, melted
and cooled
Preheat the oven to 375°F. Spray
12 regular or 24 mini muffin cups.
Place the flour, brown sugar, baking
powder, cinnamon, and salt in a
medium bowl. Mix on Speed 1 for
30 seconds to combine and break
up brown sugar; reserve.
Place the eggs in a second bowl. Beat
on Speed 2 until slightly foamy,
30 seconds. Then, mixing on Speed 3,
add the milk and melted butter; mix
for 15 seconds. Pour over the dry
ingredients, and use Speed 1 to stir in
until the ingredients are just moistened.
Scoop into the prepared muffin cups.
Bake in the preheated oven: 18–20
minutes for regular muffins, 14–16
minutes for mini muffins, until lightly
browned and springy to touch in
the center. Serve warm with Maple
Orange Butter. (Muffins may be
made ahead and frozen. Thaw and
warm before serving.)
Nutritional information per serving
(1 regular or 2 mini muffins):
Calories 155 (29% from fat) • carb. 22g
• pro. 5g • fat 5g • sat. fat 2g • chol. 46mg
• sod. 208mg • calc. 141mg • fiber 1g
Maple Orange Butter
Maple Orange Butter also makes a great
spread for pancakes, waffles,
biscuits or scones.
Makes
3
⁄
4
cup
1
⁄
2
cup unsalted butter, room temperature
2 tablespoons maple syrup
(not pancake or sugar syrup)
zest of 1 orange, finely chopped
Use Speed 3 to beat butter in a mixing
bowl until light and fluffy, about 1 minute.
Add maple syrup and orange zest; beat
on Speed 3 for 1 minute longer until
fluffy and completely combined.
Nutritional information per serving (1 tablespoon):
Calories 76 (88% from fat) • carb. 2g
• pro. 0g • fat 8g • sat. fat 5g • chol. 21mg
• sod. 1mg • calc. 6mg • fiber 0g
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