[NOTE: Martha says the recipe yields 12 standard (3.5- to 4- fluid ounce capacity wells) muffins, but it definitely makes much more. I got 24 miniature muffins and 10 standard muffins. I baked the miniature muffins at 350F for about 14 minutes. I baked the standard muffins at 350F for about 25 minutes. Since I had more muffins to coat, I had to increase my topping quantities accordingly.]
You might need to buy:
- Muffins:
- kosher salt
- ground nutmeg
- ground allspice
- buttermilk
- light brown sugar
- Sugary coating:
ready in about 20 minutes;
serves 8
You might need to buy:
- Marinade:
- apple cider vinegar
- vegetable oil
- Tiger sauce
I served on toasted buns with my Easy Seasoned Potatoes and corn on the cob!
You might need to buy:
- pork roast
- onion
- chicken broth
- honey
- soy sauce
You might need to buy:
- thinly sliced fresh basil
- baby arugula
- dry white wine
- uncooked Carnaroli or Arborio rice or other medium-grain rice
- chopped shallots
- extra-virgin olive oil
- chicken stock
You might need to buy:
- Mozzarella Cheese
- Olive Oil
- Kraft Barbecue Sauce
- Chicken thighs
serves 60
You might need to buy:
- powdered sugar
- graham cracker crumbs
- semi-sweet mini chocolate chips
You might need to buy:
- all-purpose flour or bread flour
- active dry yeast
- Sauce Ingredients:
- minced garlic
- Toppings:
- Crust Ingredients:
- grated Parmesan cheese
You might need to buy:
- pumpkin
- cream cheese
- yellow cake mix
- powdered sugar
- nutmeg
serves 30
You might need to buy:
- pumpkin spice
- nutmeg
- old-fashioned oats
- butterscotch chips
You might need to buy:
- pumpkin puree
- ground ginger
- ground allspice
- ground cloves
- vegetable oil