Make time for this sweet treat

Daily Local News (West Chester, PA) - - FRONT PAGE - By Jim Bai­ley

Just like the clas­sic cock­tail, chef Jim Bai­ley’s “Seabreeze Muffins” are fla­vor­ful and in­tox­i­cat­ing.

Just like the clas­sic cock­tail fla­vor, these muffins are easy, de­li­cious and will give you a nat­u­ral high af­ter one bite.

Seabreeze Muffins IN­GRE­DI­ENTS

Non­stick cook­ing spray 12 mini muf­fin lin­ers, op­tional 2 cups flour ½ cup su­gar 1 tea­spoon bak­ing soda 1 tea­spoon bak­ing pow­der 2 eggs, beaten 3 ta­ble­spoons but­ter or mar­garine, melted 3 ta­ble­spoons milk ½ tea­spoon grated orange zest 1 large banana, diced small ½ cup dried cran­ber­ries

IN­STRUC­TIONS

Pre­heat oven to 350-de­grees F. Line 12 mini muf­fin cups with pa­pers, spray­ing the in­side bot­tom and sides as well; set aside. In a large bowl, mix flour, su­gar, bak­ing soda and pow­der well. Add eggs, melted but­ter, milk and orange zest. Us­ing an elec­tric or hand held mixer, beat all to­gether un­til smooth.

Fold in the banana and cran­ber­ries un­til evenly dis­trib­uted. Evenly scoop out bat­ter among the pre­pared muf­fin cups and bake 22-24 min­utes, or un­til it just be­gins to bounce back when touched in the cen­ter. Re­move from oven to cool slightly be­fore trans­fer­ring to a plate to cool com­pletely. Makes 12 mini muffins.

The Yan­kee Chef Jim Bai­ley is a third-gen­er­a­tion chef, food colum­nist, cook­book au­thor and food his­to­rian. His sec­ond cook­book — “Re­freshed” — is now avail­able through Ama­zon and Barnes & Noble. For more in­for­ma­tion re­gard­ing the new book or book sign­ings, email Bai­ley at yan­keeen­ter­prises@aol.com. Bai­ley lives in Maine with his wife and four chil­dren.

PHOTO BY JIM BAI­LEY

Sea Breeze Muffins are shown.

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