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BASIC MUFFINS BATTER
l-314
cups
all
purpose llour
114
cup granulated sugar
2-112
teaspoons baking powder
112
teaspoon salI
1 Klg
314 cup milk
113
cup margarine, melted
Preheat oven to 400°F Grease 12 muffin cups. Insert dough hooks into mixer
In
a large mixing bowl, sift ffouc
sugar. baking powder, and
sait.
Add egg, milk, and margarine to dry ingredients. Combine on Speed 3 until dry
ingredients are just
moisiened, approximately 30 seconds. Scrape sides of bowl, as necessary. DO NOT
OVERBEAT Fib prepared muffin cups about Z/3
fug.
Bake
15-X
minutes
VARIATIONS:
Blueberry muffins- Prepare batter as directed above Add 1 cup fresh blueberries
Date muffins- Prepare batter as drected above Add 314 cup coarsely chopped dates.
Raisin muffins- Prepare batter as directed above Add
112
cup raisins
Cakes
AUTHENTIC POUND CAKE
1 pound butter softened
1 pound
slfted
all-purpose flour (4 cups)
1 pound granulated sugar
(2-114
cups)
1 tablespoon lemon juice
9 eggs (Optional)
1 tablespoon grated lemon
rind
Preheat oven to 3504 Grease two 9x5x3-inch loaf pans. Add butter lo large mixing bowl. Cream on Speed 7
Gradually add sugar and continue beating until mixture is tight and flufy approximately 6-7 minutes. Scrape
sides of bowl, as necessary. Turn to Speed 3. Add eggs, one at a time, beating well after each addition.
Turn
to
Speed 4 and gradually add flour, lemon juice, and find. Beat until thoroughly blended, scraping sides of bowl as
necessary. Pour batter into preparedpans.
Bake
for 1 hour
15
minutes or until toothpick inserted into center of
cake comes out clean. Cool cake in pans for 10 minutes, then invert onto wire racks. Cool to room temperature.
fiELD:P(gX
5X
3-INCH)LOAVES
ANGEL FOOD CAKE
1 213 cups (approximately 1 dozen) egg whites
1
l/2
teaspoons cream
01
tartar
1 cup plus 2 tablespoons sifted cake flour,
112
teaspoon salt
dlwded 1 teaspoon vanilla extract
1 314 cup granulated sugar, divided
1 teaspoon, almond
extracl
Allow egg whites to set at room temperature for 1 hour before mixing. Preheat oven to 375% Sift four times onto
a sheet of waxed paper, the cake flour and 3/4 cup sugar. in a large mixing bowl, combine egg whites, cream of
tartar; salt, vanilla extract, and almond extract. Beat on Speed 12 until egg whites form soft peaks. DO NOT
OVERBEAT Turn
to
Speed 8 and rapidly sprinkle in remaining 1 cup of sugar Scrape sides of bowl as necessary
Turn to Speed 1 and gradually add sifted flour mixture. When all of the flour mixture has been added, stop mixer
Using a rubber spatula, cut through batter several times, folding over and over. Spoon batter into an ungreased
10x4-inch tube pan Push batter to edges of pan a// around. Bake for 30-35 minutes, of untii toothpick inserted
into center of cake comes out clean. Immediate/y, invert on a funnel or bottle neck and allow
to
cool completely
Then carefully run a clean spatula around the edges of the pan. Loosen around tube, invert onto cake p/ate, loosen
bottom, and lift off
SUGGESTED TOPPING:
Whipped cream topping, fresh strawberries
YIELD.
1 (lo-INCH)CAKE
TIP: When beating egg whites, be sure the bowl and beaters
are
thoroughly cleaned and dried. Even a small amount of oil on
beaters or bowl could cause egg whites not to aerate.
11