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Post by CR on Nov 3, 2008 21:34:17 GMT -5
Posted by: Marlen (My Page) on Mon, Nov 26, 01 at 13:16
debbie5, I didn't know Andre was dead! I hope it wasn't from giant muffins!!!!! Joan, we are going to need to put lot and lots and lots of batter in! Victor Mature is going to have to come over to mix it. Oh, no!!!! He is dead too! Snowflaky, why didn't I think of Texas sized muffins??? I did do a search and found out I can use the same batter as for muffins but must bake 27-32 minutes. So now that my electric bill will double I won't be able to afford the batter!!!! LOLOL jet, you and Frieda can have your fill of the one-pounder orange muffins!! LOL And thank you all for the kind words! I do have a wonderful recipe for Pineapple Cream Muffins. Please alert Hawaii to increase pineapple production! Pineapple Cream Muffins 2 cups flour 2 teasthingys baking powder 1/2 teasthingy baking soda 3-1/2 ounces instant vanilla pudding 2/3 cups brown sugar 1 egg, beaten 1 cup sour cream (regular or low-fat) 1 8-ounce can crushed pineapple, with juice 1/2 cup oil
Preheat oven to 425 degrees. Spray muffin cups with nonstick cooking spray. In a large bowl, sift together the flour, baking powder, baking soda, pudding mix, and stir in brown sugar. In a separate bowl, combine the egg and sour cream. Fold in the pineapple and oil. Add the egg-pineapple mixture to the flour mixture, stirring until moistened. Batter will be thick. Bake for 15 minutes.
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