Recipe: Muffin Top Recipes and Tips - Currant-Bran, Orange=Poppy Seed, and Blueberry-Apple Muffies

Hello,
I've finally picked up a muffin top pan and I'm looking forward to trying them! This is a file I picked from one of the food newsgroups that I hope you'll find helpful.
We'd love to see any tried and true recipes and tips that experienced muffin top makers have to share.

Betsy

MUFFIES: THEY'RE THE TOPS
by Abby Mandel
Uploaded 03 January 1992 by Lon Hall

Who eat's muffin bottoms? Just about everyone prefers the tops. Which is why I invented "muffies". They're baked on a baking sheet instead of a muffin tin and have no bottom. The muffie has a lot going for it:

- Two cups of muffin batter, which customarily makes 4-6 muffins, is enough for 16 muffins. And they take much less time to bake, usually less than 10 minutes. I prefer them just lightly browned so they stay a little moist and soft inside.

- Almost any thick muffin batter will work, but space the muffies at least two inches part because they spread a good deal, especially if the batter is not chilled. They way to get a puffier muffie is to refrigerate the batter until it is very chilled. Bake the batter right after it is mixed and all you'll get is a flat, soft cookie.

- Muffies should be enjoyed warm, right from the oven. To reheat, wrap them in foil and warm gently in a conventional oven.

- To store, arrange in a single layer on a baking sheet and freeze them. Once frozen, place them in an airtight plastic bag, then in another airtight plastic bag to stave off freezer odor. Defrost as needed.

The following muffies will get you started. The first two are deliberately low in cholesterol. The Blueberry-Apple Muffie is not low, but not excessive, either.

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CURRANT-BRAN MUFFIES
Makes 16 (3-inch) muffies

"Here the typical flavorings of bran muffins are mixed into a low-fat batter. Currants are used instead of raisins, however, because smaller fruits work better. If you want a crunchy finish, sprinkle the tops with a little more All-Bran before baking."

1 1/3 cups all-bran cereal
1 1/3 cups flour
1 tsp baking powder
1/4 tsp baking soda
1/8 tsp salt
1/3 cup sugar
3/4 cup low-fat buttermilk
2 large egg whites
2 tbsp safflower oil
1 tbsp molasses
1/2 cup currants

Combine cereal, flour, baking powder, baking soda, salt and sugar in 1-quart mixing bowl. Mix well. Add buttermilk, egg whites, safflower oil and molasses. Stir to combine (disregard any small lumps). Stir in currants. Chill, covered airtight, at least 4 hours to thicken.

Drop 2 TBSP thickened batter, 2 inches apart, onto greased baking sheets. Sprinkle with more cereal, if desired.

Bake in center of 425-degree F oven until tops have taken slight tinge and edges are very lightly browned, about 8-9 minutes, rotating pans if browning irregularly. Do not overbake. Cool on racks.

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ORANGE-POPPY SEED MUFFIES
Makes 16 (3-inch) muffies

"Poppy seeds give a nice crunch to these muffies. With orange marmalade they would make a perfect orange muffie sandwich for breakfast. To get the most intense flavor from the orange zest, mince the strips of zest with the sugar in the food processor or blender until they are as finely granulated as the sugar. Be sure to wash the orange well and dry it with a paper towel before removing the zest with a vegetable peeler."

2/3 cup whole-wheat flour
1/2 cup all-purpose flour
1 1/2 tsp baking powder
1 1/2 tsp poppy seeds
1/2 tsp baking soda
1/2 tsp ground allspice
1/4 tsp salt
zest of 1/2 large orange
1/2 cup sugar
2 large egg whites
1/4 cup low-fat buttermilk
1/4 cup orange juice
1 tsp vanilla
2 tbs unsalted butter, melted
orange marmalade (optional, for muffie sandwiches)

Combine dry ingredients in 1-quart mixing bowl. Mix well.

Process zest with sugar in food processor or blender until sugar-fine. Add orange sugar to mixing bowl with remaining ingredients (except marmalade). Stir to combine (disregard any small lumps). Stir in currants. Chill, covered airtight, at least 4 hours to thicken.

Drop 2 TBSP thickened batter, 2 inches apart, onto greased baking sheets. Sprinkle with more cereal, if desired.

Bake in center of 425-degree F oven until tops have taken slight tinge and edges are very lightly browned, about 7-8 minutes, rotating pans if browning irregularly. Do not overbake. Cool on racks.

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BLUEBERRY-APPLE MUFFIES
Makes 20 (3-inch) muffies

"If you use frozen loose blueberries, do not thaw them before mixing into batter and do not chill the dough- the thawing blueberries will weep and thin out the batter."

1 cup flour
1 tsp baking powder
1/2 tsp baking soda
3/4 tsp ground cinnamon
1/4 tsp salt
1/3 cup sugar
1 large egg
1/4 cup low-fat buttermilk
3 tbsp butter, melted
1/2 cup minced unpeeled tart apple (best minced in food processor)
3/4 cup blueberries, fresh or frozen

Combine dry ingredients in 1-quart mixing bowl. Mix well. Add egg, buttermilk, butter and minced apple to bowl. Stir to combine (disregard any small lumps). Gently stir in blueberries. If blueberries are frozen, bake batter immediately. Otherwise, chill batter until thickened, covered airtight, at least 2 hours or overnight.

Drop 2 TBSP chilled batter, 2 inches apart, onto greased baking sheets. Sprinkle with more cereal, if desired.

Bake in center of 425-degree F oven until tops have taken slight tinge and edges are very lightly browned, about 7-8 minutes, rotating pans if browning irregularly. Do not overbake. Cool on racks.