It’s not just a muffin. It’s real ingredients, nothing artificial, 100% whole grains, and simply delicious.
Pour 2-3 cups of sugar into a sealable container. Combine with the zest of one lemon, shake well and store. Lemon infused sugar can be used immediately or kept for months, just like regular sugar.
Keep brown sugar soft by adding a couple of marshmallows to the bag.
Got more cake batter than muffin tins? Place canning jar rings on a cookie sheet to hold cupcake liners while baking.
To make crystallized honey liquid again make it liquid again, place the honey jar in a container that allows water to move around it freely. Run under a hot water tap (shaking occasionally) until the crystals have melted.
Reuse jelly, pickle or mason jars to keep your cupcake liners and icing tips clean and collected.
When combining liquids combine all dry in one bowl; in a separate bowl combine the wet ingredients including the warmed fats. Finally combine the mixed liquids into the dry. The mix should look lumpy.
To moisten your muffins, poke the muffins with a skewer and brush the surface of each muffin with fruit juice.
When placing the decoration on you muffin, wet your fingertips to prevent the frosting from sticking to them. This will preserve the detail of your artistic work.
You may substitute these fats instead of oil, but you’ll have to melt it and then measure in its liquid form. Use the exact amount specified in the recipe. Also, remember to cool it down before adding it to your favorite mix.
You may make this substitution, however you will notice a difference in taste. Instead, try yogurt or use half oil and half sour cream. Let your palate decide for you!
Lemons at room temperature yield more juice than lemons cold from the refrigerator.
Butter is the best fat for flavor and appearance. Soften at room temperature before you need to use it.