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Fresh muffins and jam in the moring rush? In the microwave.

With a little organization and a microwave oven, you can set up a cook-it-yourself breakfast plan. Start by mixing up a refrigerator bran muffin batter one evening; it keeps for a couple of weeks.

As each person passes through the kitchen, he or she can cook a fresh muffin or two in the time it takes to check the headlines and pour a cup of coffee. The muffin gets a topping of warm fresh jam cooked in microwave too.

Because microwave ovens function slightly differently, these cooking times are guides. Test, and if foods aren't done, cook a little longer. Muffins made from room-temperature batter cook faster.

Morning Microwave Bran Muffins 1-1/4 cups whole-wheat flour 1 cup bran cereal 1/2 cup regular wheat germ 1/4 cup sesame seed 1/2 teaspoon baking soda 1/4 teaspoon salt 1 cup buttermilk 1/2 cup water 1/2 cup firmly packed dark brown sugar 1/3 cup salad oil 3 tablespoons dark molasses 1 tablespoon grated orange peel 1 large egg

In a large bowl, combine flour, bran creal, wheat germ, sesame seed, baking soda, and salt. In a medium-size bowl, mix buttermilk, water, brown sugar, oil, molasses, orange peel, and egg. Add liquid in ingredients to dry, stirring just to blend; batter can be lumpy. Cover and refrigerate at least 2 hours, or up to 2-1/2 weeks.

To ensure a paper baking cup will hold its shape while muffin bakes, invert a stack of the paper cups, wrap a strip of tape around the middle of the top cup, and lift off the cup. Set another paper cup inside the taped one. Repeat to make the number of cup pairs needed.

Spoon 1/4 cup batter into each nested pair of baking cups. Place 1 or 2 muffins into the microwave oven at a time. Cook 1 muffin at full power 45 to 60 seconds; 2 muffins for 1 minute 10 seconds to 2 minutes. Rotate muffins halfway through if baking appears uneven. Tiny bubbles will pop on the surface, and the muffin will look dry on top when done. To test, open oven and touch top of muffin lightly; it will feel moist but should spring back without sticking to your finger. If needed, cook on full power an additional 5 to 10 seconds at a time until done. Let stand 30 to 60 seconds. Makes 18 muffins.

Microwave Strawberry Jam 2 cups quartered strawberries 1/4 cup sugar 1 teaspoon lemon juice

Place strawberries, sugar, and lemon juice in a 5- to 6-cup nonmetal bowl. Cook, uncovered, in a microwave oven on full power until berry mixture is thick enough to be spreadable, about 16 minutes. Serve hot or cool. Jam will thicken slightly as it stands and cools. Store leftover jam, covered, in the refrigerator. Makes 1/2 cup.

Microwave Pineapple-ginger Jam

In a 5-to6-cup nonmetal bowl, combine 1 cup chopped fresh pineapple with juice (or 1 8-oz. can pineapple chunks and juice), 2 tablespoons sugar, and 1 tablespoon chopped crystallized ginger. Cook mixture, uncovered, in a microwave oven on full power until thickened, about 10 minutes. Makes 1/2 cup.
COPYRIGHT 1985 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1985 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipes
Date:Jul 1, 1985
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