Recipe from King Arthur Flour Cookbook. You can find it here on their website, although the web directions very slightly. You can fill the muffin liner to the top, they don’t really spread.
I plopped the blueberries into each liner instead of mixing them into the batter, since my husband prefers chocolate chips to any fruit–so he gets special muffins. 😉
The Streusel topping is in the cookbook as well. If I recall off the top of my head, it’s 1/2 cup flour, 6 tbs of brown sugar, 1/2 cup of chopped walnuts, 3tbs of soft butter, pinch of salt, and 1/2 tsp of cinnamon, all mixed together with your fingers.
I was intrigued by this recipe because it contained honey in the dough, as well as some seasonings that I never put into dough before. I used Raw Honey, and substituted one cup of White Flour for Whole Wheat. It cooked up beautifully. I used Spring Form Pans coated in Olive Oil to bake mine.
I used Organic Tomato Sauce doctored up with some Onions and Garlic Salt, as well as Green Peppers and Oregano and Basil on top. Mine were at 425-F for 25 minutes. Next time I might do a minute or so less. My oven is quirky to say the least. I think I’ll also add a little more salt next time, since all seasonings are to taste.
Note the bottom of the Spring Form Pan. It makes it easy to Cut!
Yummm. Hope over to Little Lady Little City to get the Recipe and make your own fresh Pizza!
I offered to bring dessert to a party this weekend. I knew I didn’t have a lot of time to bake, so I put the cupcakes together on Monday, and then froze them until Friday night when I decorated them for a Saturday party.
I cheated. I used store bought cake-mix and icing. I also had a spastic moment, and set my oven to the wrong temperature. I caught it after a couple of minutes, but my cupcakes had already risen too quickly. I turned down the oven, and prayed they would taste okay. Turns out, making them rise too fast made for a fudgier (yes, that’s a word) cupcake. I’m no scientist, so I don’t know why exactly, but they tasted great, and everyone was raving about them.
I pulled out some piping tools and tried to get fancy with the decorating. When I started to run low on icing, I switched to sprinkles.
P.s. I also have an AMAZING new Nikon D7100. I’m in Heaven. It was an incredibly generous gift that I am beyond thankful for!!
1 1/2 Cups of Warm Water
1 Package ( 2 1/4 Teaspoons) of Active Dry Yeast
3 1/2 Cups of White Flour (Or bread flour if you have it)
2 tbsp of Olive OIl
2 teaspoons of Salt
1 teaspoon of Sugar
Instructions: In a large bowl of a heavy duty mixer (I use a Kitchen Aid) Add the warm water and yeast. Let it sit for about 5 minutes until dissolved. Using a dough hook, mix in Olive OIl, Flour, Salt, and Sugar. Mix until dough is smooth and elastic. Coat a bowl in olive oil, and roll the dough through it until coated. Cover with Plastic Wrap and let sit in a warm place until the dough doubles in size. (about 75 degreesF) I put it in my oven on warm. I waited about 1.5 hours, for it to rise. If you do this oven trick, let the dough cool before handling or it will be very sticky and hard to manage.
Putting the Pizza Together: I used 2 Springform Pans, coated lightly in Olive Oil, and spread the dough until it covered the bottom. Poke holes in the crust, and coat lightly in Olive Oil. Pop in the oven at 450 Degrees F for about 5-8 minutes. Just enough to lightly crisp the rust.
Spread Pizza Sauce in a thin layer on the Pizza Crust.
In a sauce pan, put half of a Chopped Tomato and small Red Onion in a little Olive Oil, and coat with Garlic Salt and Pepper.
Cook for 5 minutes on medium heat, until onions slightly caramelize.
Put the tomatos and onions on top of the Pizza Sauce and coat with Shredded Mozzarella Cheese. Cook for about 12-15 minutes, until cheese is fully melted and slightly golden.
This is one of my Favorite Recipes! Not a lot of sugar, a freshly squeezed orange, and it tastes fantastic.