Where did you get those silicone cups?
Carol Ashland carol97...@gmail.com Sent from my BrailleNote Touch+On May 30, 2020 6:45 AM, Pamela Fairchild via Cookinginthedark <cookinginthedark@acbradio.org> wrote: > > As those of you know who purchase new microwave ovens, no model works > exactly like any other. You have to tweak your loved recipes to fit each new > oven. > > I tried something new and it worked perfectly. > > I have a set of four silicone cups designed to make mug cakes, which are ok, > but > > These silicone mugs have just become my new best friends. I dug them out of > the cupboard to make perpetual muffins for breakfast. As my one muffin was > cooking, lightning struck in the form of an idea. Why not poach an egg in > this other cup? > > I cracked my egg into the cup, no oiling of cup was necessary. > > I pricked the yolk with a fork, not so much that it deformed and scrambled, > but enough to release the pressure inside while cooking. > > I put a soup spoon full of water on top, and waited for the muffin to stop > cooking. > > I removed the muffin cup from the microwave, replaced it with the egg cup, > covered it with a folded paper towel, set it to defrost and pressed 1, this > is the shortest defrost setting on the Panasonic, then pressed start. > > When it finished, the egg was cooked perfectly. I dumped it with what was > left of its water, into a bowl with a small pat of butter on the bottom, > added an appropriate amount of salt and pepper, and enjoyed the egg with my > muffin, which being sort of large, I cooked for 2 presses of the 30 second > cook time setting. I just pressed that button twice then pressed the start > button. By the time the egg was cooked the muffin was cool enough to cut and > add butter to, although I didnt add the butter this time but ate it plain. > Perpetual muffins are good enough to eat without anything else. I adapt my > recipe from an old book, The Art of Microwave Cooking by Thelma Pressman. > The cooking times need adapting because they are for 800 watt microwave > ovens. But in this recipe I adapt almost everything, depending on what I > have in the house. The good part is that the recipe is very forgiving, and > lasts as long as you need it to in the refrigerator so you can cook a few > each day instead of all at once, and they work well cooked in the microwave. > They are bran muffins, using only ready-to-eat bran cereals off the shelf, > such as bran-flakes or All-bran. The downside is that if you overindulge > they act as a laxative. > > Perpetual Muffins > > The dough lasts up to 6 weeks in the refrigerator. > > > > 2 cups Kelloggs all-bran cereal > > 1 cup Post 100 percent bran, I have not been able to find this for years. > Substitute any other bran cereal you have, or other choices such as shredded > wheat, if you dont need more action, or cinnamon life if you do. Raisin > bran is a good choice if you want to stick with a bran choice. Honestly, > almost anything you like will do. > > 1 cup boiling water > > 2 eggs, beaten > > 2 cups buttermilk, I substitute other things for this sometimes depending on > what needs to be used. Choices I have used equally well, powdered buttermilk > with the appropriate amount of water, regular milk, almond milk, sour milk, > sour cream, yogurt plain, vanilla or fruit flavored, and powdered milk. I > would not hesitate to substitute lemonade or orange juice either. In any > case, if I want a bit more flavor or pungency, I add lemon or lime juice to > the plain milk product. > > ½ cup salad oil, I have substituted olive oil, but most often just melt a > stick of butter and toss that in. > > 1 cup chopped nuts, raisins or chopped dried fruit. I often add a cup of > chopped nuts, usually walnuts but sometimes pecans, and sometimes mixed > nuts. I often extend this to a cup and a half and add sunflower seeds and > chopped peanuts to the mix, or whatever I feel like. I have added chocolate > chips and skipped the nuts and seeds altogether. I almost always add the > fruit in addition to the nuts. This time it was two snack packs of craisins > and 2 little boxes of raisins. > > 1 cup sugar > > ½ cup brown sugar > > 1 tablespoon baking soda > > 1 teaspoon baking powder > > 1 teaspoon salt > > 2 and ½ cups flour, I usually use whole wheat. > > > > Instructions: > > In large bowl, combine cereals with boiling water and let stand 5 minutes. > Since I also sometimes add as much as 2 extra cups of cereal, I generally > add extra water to compensate. You want the cereal to resemble pudding by > the time you mix it all up and stir it around. The longer it sits the more > of the water absorbs into it. I dont hesitate to dump in 2 cups of boiling > water. > > Stir in eggs, buttermilk, oil and fruit. If using melted butter I stir this > in while the water is still hot and stir it well so it combines with all the > cereal evenly. > > Combine all other ingredients into another bowl, mix well and spoon into > bran batter a little at a time until it is all combined and mixed. Pour into > storage container and refrigerate until needed. > > To cook, put enough into cupcake papers to fill half way. Place in cupcake > ring and microwave and cook about 3 minutes for 6 small muffins. With the > new ovens I would check after each minute until I knew my oven, checking > after every 30 seconds after the first 2 minutes. I have not tried this but > am guessing 2 minutes might be enough cooking in my new microwave. I cook my > mug cake version 1 minute and sometimes add 30 more seconds if necessary. I > have not tried the small muffins. Let stand 3 minutes or more before > unwrapping and eating. Enjoy, but most of all, play with this one and have > fun with it. This recipe is seriously fun to play with. > > > > Pamela Fairchild > > <pamelafairch...@comcast.net> > > > > _______________________________________________ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
