Culinary Warfare

Maple Syrup Muffins

Oh, yummy, yummy, yummy... Serve these warm to those you love and they will worship you for it! If you want to really be a star, whip together some softened butter and maple syrup to serve with them. I've heard it said that this might be the cause of unexpected jewelry.

Prep Time: 5 Minutes
Cook Time: 22-25 Minutes
Ready In: 35 Minutes
Servings: 12-18 muffins (depending on size)

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INGREDIENTS

1/2 cup pure maple syrup
1/2 cup butter, softened
1/2 cup sugar
2-1/2 cups flour
4 teaspoons baking powder
1-1/2 cups old-fashioned rolled oats
1 cup low-fat milk

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DIRECTIONS:

1. In a large bowl, mix butter, sugar, and salt with hand mixer.

2. Add dry ingredients until mixture is crumbly.

3. Stir in oats.

4. Blend milk and maple syrup together in a glass measuring cup and pour over dry ingredients. Stir until moistened.

5. Spoon into lined muffin tins and bake in a 350 degree oven until golden or until toothpick inserted in center comes out clean.

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Hot Don't Cross Me Buns

These are a bit of fooling around but they are worth every second!

Prep Time: 3 Hours
Cook Time: 25 Minutes
Ready In: Overnight
Servings: 24

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INGREDIENTS

1 cup milk
2 tablespoons dry active yeast
1/2 cup sugar
2 teaspoons salt
1/3 cup butter, melted and cooled
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
4 eggs
5 cups all-purpose flour
1-1/2 cups raisins
1 egg white

Glaze:

1-1/2 cups powdered sugar
1 tablespoon finely grated lemon zest
1 tablespoon lemon extract
2-3 tablespoons milk

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DIRECTIONS:

1. In a sauce pan, heat milk until very warm (110 degrees).

2. Pour warm milk into the bowl of your mixer.

3. Sprinkle yeast over the top and let sit for 5 minutes to activate.

4. Fit mixer with dough hook. At low speed, add sugar, salt, butter, spices, and eggs.

5. Gradually add flour. Once flour is combined, knead with dough hook for 6 minutes.

6. Turn mixer off and detach hook. Cover bowl with plastic wrap and let sit on the counter for 45 minutes to rest.

7. Remove plastic and re-insert dough hook. Knead for 4 more minutes. Add raisins.

8. Form dough into a ball (it will be sticky). Put dough into a greased bowl and cover with plastic wrap. Let rise overnight in the refrigerator.

9. Take dough out of the refrigerator and let sit for 30 minutes to warm up. Line 2 cookie sheets with parchment paper. Divide dough into 24 equal portions.

10. Shape each portion in a ball and place 12 balls on each cookie sheet about 1/2" apart.

11. Cover with a clean towel and let rise in a warm place for 1-1/2 hours.

12. With a serrated knife, carefully slash on "X" on the top of the buns. Brush with egg white.

13. Bake buns in a 400 degree oven for 10 minutes. Without opening the oven door, reduce temperature to 350 and bake an additional 15 minutes.

14. While buns are baking, whisk together all of the glaze ingredients. Drizzle glaze over hot buns and serve.

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