Clo says: Before you start cooking, please follow these rules:
1. Wash your hands before cooking.
2. Always ASK an adult for permission.
3. ASK an adult for help when you need it.
4. CLEAN UP when you are done.
BETTER BASIC MUFFINS3/4 C unsalted CLOVER BUTTER, conventional or organic, melted, plus more for pan
2 C all purpose flour, plus more for pan
2 large CLOVER EGGS
1/2 C whole CLOVER MILK
1/2 t pure vanilla extract
3/4 C granulated sugar
2 t baking powder
1/2 t salt
mix-ins (see variations)
2 T sugar (optional)
Preheat oven to 375, with rack in lower third. Butter and flour a standard 12-cup muffin pan, tapping out excess. Set aside.
In a small bowl, whisk together butter, eggs, milk, and vanilla; set aside. In a large bowl, whisk together dry ingredients; make a well in the center. Add egg mixture to well. With a rubber spatula, gently stir ingredients just until batter is moistened (do not overmix; a few lumps are fine). Add mix-ins, if desired.
Spoon batter into prepared muffin cups, filling each about two-thirds full; sprinkle with sanding sugar, if desired. Bake until a toothpick inserted in center of a muffin comes out clean, 15 to 20 minutes. Loosen muffins, and tip them on their sides to cool in pan. Serve warm or at room temperature.
MUFFIN VARIATIONSCORN - In Step 2, reduce flour to 1 cup, and add 3/4 cup yellow cornmeal.
BRAN-RAISIN - In Step 2, reduce flour to 1 1/2 cups, and add 1 cup bran and 1 teaspoon ground cinnamon; replace butter with 3/4 cup vegetable oil. At the end of Step 2, fold in 3/4 cup raisins into batter.
CHOCOLATE CHIP - At the end of Step 2, fold 1 1/2 cups semisweet chocolate chips into batter.
BLUEBERRY - At the end of Step 2, fold 1 1/2 cups blueberries (fresh or frozen) into batter.
CHERRY-PECAN - At the end of Step 2, fold 3/4 cup chopped pecans and 3/4 cup dried cherries into batter.
Try these flavored butters on your freshly baked muffins!
BLACKBERRY BUTTER1 C blackberries or boysenberries
1 T sugar
Juice of 1 lemon
3 T unsalted CLOVER BUTTER, conventional or organic
In a saucepan, combine the berries, sugar, and lemon juice. Place over high heat and bring to a boil. Reduce the heat and simmer for 5 to 7 minutes, until the juices have reduced to a syrupy consistency. Remove from heat and cool.
Using a mixer, combine the softened butter and the cooled berries until just blended. Refrigerate the butter if not using immediately.
Let the butter stand at room temperature to soften before serving. Makes about 1/2 cup.
CINNAMON SUGAR BUTTER1/2 C unsalted, CLOVER BUTTER, conventional or organic
2 T sugar
1 t cinnamon
In a small bowl, beat the butter until smooth and soft. Add the sugar and cinnamon and mix well. Refrigerate the butter if not using immediately.
Let the butter stand at room temperature to soften before serving. Makes 1/2 cup.
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