Page 354 - Cupcakes

dry ingredients together with a wooden spoon until just combined, 20 strokes.

The batter will still be a little lumpy. Spoon or scoop ⅓ cup batter into each
prepared muffin cup, filling it three quarters of the way full. Place the pan in the
oven.

3. Bake the muffins until they are lightly golden and just spring back when
lightly pressed with your finger, 20 to 23 minutes. Remove the pan from the
oven and place it on a wire rack to cool for 5 minutes. Run a dinner knife around

the edges of the muffins, lift them up from the bottoms of the cups using the end
of the knife, and pick them out of the cups carefully with your fingertips. Place
them on a wire rack to cool for 15 minutes. The muffins are ready to serve.

Store these muffins, in a cake saver or under a glass dome, at room
temperature for up to 5 days or freeze them, wrapped in aluminum foil or in a
cake saver, for up to 6 months. Thaw the muffins overnight in the refrigerator
before serving.

5 Muffins Your Kids Will Love

1. Blueberry Yogurt Streusel Muffins (page 222)
2. Easy Granola Muffins (page 235)

3. Carrot Cake Muffins with a Cream Cheese Surprise (page 254)

4. Chunky Peanut Butter Muffins (page 266)

5. Cinnamon Applesauce Lunchbox Muffins (page 259)