Nostalgia Products RCKM700 Manual De Instrucciones página 14

PUMPKIN SPICE MUFFINS
• 2 Cups Flour
• 1¹/ Cup Granulated
3
White Sugar
• 1¼ Tsp. Baking Soda
• ¼ Tsp. Baking Powder
• 1¼ Tsp. Ground
Cloves
• 1¼ Tsp. Ground
Cinnamon
• 1¼ Tsp. Nutmeg
• ¾ Tsp. Allspice
• ¾ Tsp. Salt
• 2 Cups Pumpkin
Puree
• ¼ Cup and 3 Tbsp.
Vegetable Oil
• 2 Eggs
CORNBREAD MUFFINS
• ¾ Cup and 2
Tbsp. Cornmeal
• ¼ Cup and 2
Tbsp. All-Purpose,
Unbleached Flour
• 2 Tsp. Baking Powder
• / Tsp. Baking Soda
1
8
• ½ Tsp. Salt
• 2 Tbsp. White
Granulated Sugar
• 1 Cup Buttermilk
• 1 Egg
• 2 Tbsp. Vegetable Oil
Preheat the '50s-STYLE CUPCAKE MAKER as directed.
In a large bowl, stir together flour, sugar, baking soda,
baking powder, cloves, cinnamon, nutmeg, allspice and salt.
In a separate bowl, beat together
pumpkin, vegetable oil and eggs.
Stir pumpkin mixture into the flour mixture until smooth.
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.
Preheat the '50s-STYLE CUPCAKE MAKER as directed.
In a large bowl, mix together cornmeal, flour,
baking powder, baking soda, salt and sugar.
In a separate bowl, combine buttermilk,
egg and vegetable oil; beat well.
Pour buttermilk mixture into flour mixture
and stir just until blended.
Carefully pour batter 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.
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