Yield: 12 servings
|1½ cup||All-Purpose Flour|
|2 teaspoons||Baking Powder|
|\N \N||Flavor Ingredients (See Below)|
|¼ cup||(About) Butter Or Margarine, melted|
1. In a bowl, stir flour with sugar and baking powder; set aside. In another bowl, beat to blend milk, ¼ cup butter, and egg. Add to the flour mixture along with flavor ingredients; stir just until evenly moistened. Pour batter into a butter 10- by 15-inch rimmed pan. 2.
Bake in a 375 F oven until muffin springs back when gently pressed in center, 25 to 30 mins. Let cool in pan. 3. Tear or cut muffin into 12 pieces of roughly the same size. Place pieces well apart in 2 pans (10- by 15-inch size). Bake in a 250 F oven until the muffin chips are dry and crisp to touch, about 1½ hrs. Serve warm, or cool on racks. If making ahead, store in airtight at room temperature up to 4 days.
FLAVOR INGREDIENTS: Cranberry cormeal muffin chips: Decrease flour to 1 cup and add 1 cup of yellow cornmeal. To batter, add 1 cup dried cranberries. Mix together 2 Tbs sugar and 1 tsp grated orange peel; sprinkle over batter in pan, then bake.
Pumpkin muffin chips: Increase sugar to ¾ cup and add 1 tsp baking soda. To batter, add 1 cup canned pumpkin and ¾ cup chopped dried apricots. Sprinkle ⅓ cup sliced almonds over batter in pan, then bake. Increase second baking time to about 2 ½ hours total.
Recipe By : Sunset (magazine) - October 1995 From: Dan Klepach Date: 10-11-95 (22:55) (159) Fido: Cooking