Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 c All-Purpose Flour 1/4 c (About) Butter Or Margarine,
1/2 c Sugar -melted
2 ts Baking Powder 1 lg Egg
3/4 c Milk

1. In a bowl, stir flour with sugar and baking powder; set aside. In
another bowl, beat to blend milk, 1/4 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 1 1/2 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 3/4 cup and add 1 tsp baking
soda. To batter, add 1 cup canned pumpkin and 3/4 cup chopped dried
apricots. Sprinkle 1/3 cup sliced almonds over batter in pan, then
bake. Increase second baking time to about 2 1/2 hours total.

Recipe By : Sunset (magazine) - October 1995
Flavor Ingredients (See Below)

From: Dan Klepach Date: 10-11-95 (22:55) (159)
Fido: Cooking

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