Toastmaster TRST18 Use And Care Manual page 11

BLUEBERRY CORN MUFFINS
1 cup yellow corn meal
1 cup flour
⁄ cup sugar
1
2
1 TBL baking powder
1 tsp salt
⁄ cup melted butter or margarine
1
3
⁄ cup milk
3
4
1 egg
⁄ cup fresh or frozen
1
2
blueberries,unthawed
Preheat to 425°
Spray a 12-cup muffin pan with
cooking spray or line with cupcake
liners. In a large mixing bowl,
combine dry
another bowl combine butter, milk,
and egg. Slowly stir into the dry
ingredients until combined. Fold in
the blueberries. Fill the muffins
cups to within
Bake 15-20 minutes or until a
toothpick inserted in the center
comes out clean.
Makes 12 muffins
ingredients.
⁄ inch of the top.
1
2
RECIPES
PUMPKIN 'N PEAR BREAD
1 can (15 ounces) pumpkin
⁄ cup oil
1
2
2 eggs
1 can (8.25 ounces) pears, with
liquid, mashed
1 ⁄ cups brown sugar, firmly
1
4
packed
4 cups flour
⁄ teaspoon salt
1
2
2 TBL baking powder
1 tsp cinnamon
⁄ tsp allspice
1
8
⁄ tsp nutmeg
1
4
⁄ cup chopped walnuts
1
2
Preheat to 375°
In
Grease 2 (8
pans. In a large mixing bowl,
combine pumpkin, oil, eggs,
pears,
In another mixing bowl, combine
the remaining ingredients. Stir the
dry ingredients into the pumpkin
mixture until all the flour is
incorporated. Spoon batter into
prepared
minutes or until a toothpick
inserted in the center comes out
clean.
Makes 2 loaves
11
⁄ " x 4 ⁄ " x 2") loaf
1 1
2 2
and brown
pans. Bake
sugar.
50-60