Abstract:
The present invention is a two part baked cookie top muffin having a muffin lower portion and a cookie upper portion whereby the cookie top is fused to the muffin during baking.

Description:
BRIEF SUMMARY OF THE INVENTION 
     BRIEF DESCRIPTION OF THE DRAWINGS 
       [0001]      FIG. 1  is a top view of the present invention. 
         [0002]      FIG. 2  is a side view of the present invention. 
         [0003]      FIG. 3  is a cross section view of the present invention. 
     
    
     DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS 
       [0004]    The present invention is cookie top muffin  10  that has cookie top  12  of cookie  19  and a muffin or cake portion  22 . Cookie  19  and muffin  22  meet at interface  20 . Muffin  22  has a base portion  16  and circumferal wall  14 . Cookie  19  has circumferal edge  24  that is larger than the circumferal muffin wall portion  14  such that when cookie top  12  is positioned on muffin portion  20 , circumferal edge  24  extends over circumferal wall  14 . 
         [0005]    The present invention is a cookie top muffin. Separate batters for a first portion comprising muffin batter and a second portion comprising cookie dough are prepared in order to produce cookie top muffin  10 . 
         [0006]    I. Cookie Dough 
         [0007]    A cookie dough is prepared as follows: 
         [0008]    Water, oil, and eggs are combined in a first mixing vessel. Flour, sugar and baking powder are combined in a second mixing vessel. The contents of the first mixing vessel are added to the second mixing vessel and the resultant mixture is blended until a cookie dough batter is formed. 
         [0009]    II. Muffin Batter 
         [0010]    A muffin batter is prepared as follows: 
         [0011]    Water, oil, and eggs are combined in a first mixing vessel. Butter and/or margarine is melted and added to the first mixing vessel. 
         [0012]    Flour, sugar and baking powder are combined in a second mixing vessel. The contents of the first mixing vessel are added to the second mixing vessel and the resultant mixture is blended until a muffin batter is formed. 
         [0013]    III. Preparation of the Cookie Top Muffin 
         [0014]    Muffin batter and cookie dough have different viscosities. In a preferred embodiment, they are prepared as follows: 
         [0015]    Cookie Dough Ingredients 
         [0016]    2 cups flour 
         [0017]    ½ tsp baking soda 
         [0018]    ½ tsp salt 
         [0019]    ¾ c unsalted butter, melted 
         [0020]    1 cup packed brown sugar 
         [0021]    ½ cup white sugar 
         [0022]    1 tbsp vanilla 
         [0023]    2 eggs 
         [0024]    2 cups chocolate chips 
         [0025]    All ingredients are combined to produce a cookie dough. 
         [0026]    Muffin Batter Ingredients 
         [0027]    1 cup vital wheat gluten flour 
         [0028]    ½ cups flour 
         [0029]    1½ tsp baking powder 
         [0030]    ¼ tsp salt 
         [0031]    ½ cup unsalted butter 
         [0032]    ¾ cup sugar 
         [0033]    1½ tsp vanilla 
         [0034]    2 eggs 
         [0035]    ¼ cup milk 
         [0036]    ¼ cup soybean oil 
         [0037]    All dry ingredients are combined and mixed. Wet ingredients are added and mixed until a consistent batter is formed. 
         [0038]    When muffins baked, they are baked at a temperature of 350° F. for approximately 20 minutes. When cookies are baked, they are baked at 325° F. for 15 min. The present invention addressed a need to arrive at an optimum cooking temperature and time for the cookie top muffin of the present invention. During an extensive testing process, it was found that when placing the raw cookie dough on top of the raw muffin batter, the cookie batter needs to be slightly pressed down to allow merging of the two batters. The muffin batter insulates the cookie dough therefore preventing it from cooking quicker than the muffin. 
         [0039]    The combined dough/batter are cooked for 30 minutes at 325° F. The finished product is a perfectly formed cookie fused on top of a muffin. 
         [0040]    Fusion of cookie  19  along interface  20  with muffin  22  is not a permanent fusion. Cookie  19  is releasably fused to muffin  22  along interface  20 . Thus the bottom portion of cookie  19  in contact with interface  20  has a different hardness and consistency than cookie interior  18  and cookie top  12 . As is known in the art, cookie top surface  12  typically has a slightly increased hardness than the interior of cookie  18 . Also, as is known, the bottom surface of baked cookies can become undesirably hard when baked directly on a cookie sheet. Because cookie  18  is insulated at interface  20 , there is a reduced likelihood that the lower portion of cookie  19  will be overcooked. 
         [0041]    While the invention has been described in its preferred form or embodiment with some degree of particularity, it is understood that this description has been given only by way of example and that numerous changes in the details of construction, fabrication, and use, including the combination and arrangement of parts, may be made without departing from the spirit and scope of the invention.