Title: Muffies: They're the Tops
Categories: Muffins Breakfast
Yield: 1 Servings
Who eats muffin bottoms? Just about everyone prefers the tops. Which is why
I invented "muffies". They're baked on a baking sheet instead of a muffin
tin and have no bottom. The muffie has a lot going for it: Two cups of
muffin batter, which customarily makes 4-6 muffins, is enough for 16
muffins. And they take much less time to bake, usually less than 10
minutes. I prefer them just lightly browned so they stay a little moist and
soft inside. Almost any thick muffin batter will work, but space the
muffies at least two inches part because they spread a good deal,
especially if the batter is not chilled. They way to get a puffier muffie
is to refrigerate the batt until it is very chilled. Bake the batter right
after it is mixed and all you'll get is a flat, soft cookie. Muffies should
be enjoyed warm, right from the oven. To reheat, wrap them in foil and warm
gently in a conventional oven. To store, arrange in a single layer on a
baking sheet and freeze them. Once frozen, place them in an airtight
plastic bag, then in another airtight plastic bag to stave off freezer
odor. Defrost as needed. The following muffies will get you started. The
first two are deliberately low in cholesterol. The Blueberry-Apple Muffie
is not low, but not excessive, either.