In the same vein as a second semester home-ec class in 1977, here is a genuine muffin. Not cake batter in the shape of a muffin, but a not-too-sweet muffin with the coarser crumb that defines old school homemade muffins.
Preheat the oven to 400 degrees-this is always the first step.
List of ingredients-get them gathered with the proper cooking utensils second.
up to 1 teaspoon of additional spice to complement add-in (orange zest, cinnamon, nutmeg, vanilla, etc.)
1/2 cup canola oil
1/2 cup to 1 cup wet add-in (cranberry sauce, pumpkin, finely shredded zucchini, banana , yogurt, applesauce, or whichever ingredient you are planning to use)
Preheat oven to 400°F. Spray muffin pan with plenty of oil. Mix dry ingredients first in a large bowl. Mix wet ingredients–I do this in a 4-cup measure to save dirty bowls (I’m thrifty, not lazy LOL). Gently add wet ingredients to the dry ingredients, folding just until mixed. Fill muffin cups to 3/4 full. If you have leftover, put into an oven save custard dish (sprayed first) and cook for half the time. Bake for 20 minutes. Remove from pan within first 2 minutes to keep from “sweating” and store on a plate with a clean dishtowel covering.
I had a great time preparing my Flugente [Duck] yesterday and have a list of Things I Learned. First, let me say, the recipe that was shared with me was spot on as far as flavors were concerned. The onion/apple fragrance filled the apartment, then the addition of the duck to the dutch over, took everything to a new level of homey goodness. As I have a terrible habit of trying several new processes at once, I added onto the cooking of this dish the videoing of the process, which, when I have it edited down, I will also provide. So, overall, the dish was a success, my hubby and I ate it with relish, with mostly positive observations. Here is the list of Things I Learned Yesterday:
Duck fat should be reserved for Duck Confit, not slished down the drain while you are hurrying for your next video shot. Money wasted about $12 worth of duck fat.
Realizing that you should have saved something when you are just pouring the last spoonful down the drain is priceless. Too bad the forehead slapping and self-loathing were not caught on camera.
Duck is NOT like chicken. One negative phrase regarding the duck skin was “rubbery” and another phrase was, “well, you only really eat the duck breast”….
Bratapfel liqueur is marvelous! Use it to soak some fresh apple slices to use for garnish, as you might see on the video. Use it in the sauce, it creates the most lovely compliment to duck. I can’t wait to use it over cinnamon ice cream and in some sort of a torte recipe.
Duck is a beautiful dark meat and has a somewhat earthier flavor than chicken. It is also darker in its’ breast than a goose. There are some other techniques for cooking duck that I will try next time to crisp up the skin.
Farmer’s Market is known as Bauern Markt in Deutsche. It is also the easiest way, next to going to the specialty shops, to get the freshest meat, poultry, and produce. They are held weekly and year round.
Videoing with your phone and selfie stick isn’t as simple as you might think. Kudos to all of the great How-To video producers that I see on Instagram!