lumicero/recipes-ing2inst huggingface dataset:
Title: Almond-Anise Biscotti
Ingredients:
- 1/2 brown sugar
- 1/2 white sugar
- 1/4 margarine
- 1 butter
- 3 anise seed
- 3 eggs
- 1 all-purpose flour
- 3/4 baking powder
Instructions:
1. Pre-heat oven to 350°F.
2. Beat sugar and margarine together.
3. Add anise seeds and eggs, mix well.
4. Add flour and baking powder, mix well.
5. Add almonds, mix.
6. Shape dough into a rectangle approximately 6"-8" wide, 1"-1.5" thick and 12" or so long. Try to keep it consistently wide so that the biscotti pieces are uniform in length.
7. Bake for 25-35 minutes, or until golden brown (test with a toothpick to make sure the middle is done).
8. Remove from oven, allow to cool completely (trust me on this -- it will really make the cutting easier).
9. Cut into about 1/2" thick slices, lay out pieces on their side on baking sheet and bake (350°F) for 6-10 minutes (until golden brown).
10. Flip them over, put back in the oven for another 3-5 minutes, until crisp (to your preference -- Just remember that they will become crisper as they cool).
11. Let cool, and enjoy! Store in an airtight container.
12. TIPS: Will keep for a month or so, but be warned, anise flavour may get stronger over time! Don't be afraid to decorate with drizzled chocolate, dipping, etc. Also, feel free to fiddle with the ingredients. For extra flavour you can add almond extract, or anise extract (I think that would be an anise overkill but we all have our own taste!), or vanilla extract -- Give it a try!
Title: Peanut Butter Cup Trifle
Ingredients:
- 1 chocolate chips
- 1 instant vanilla pudding
- 2 milk
- 3 peanut butter
- 3/4 Cool Whip
- 16
- 4
Instructions:
1. Crumble chocolate cake and set aside.
2. Beat the pudding mix and milk together on med low speed til blended, then beat in the peanut butter, beat until smooth.
3. Fold in 1 cup Cool Whip.
4. In a large trifle bowl,layer 1/2 the crumbled cake, then 1/2 the peanut butter mixture and 1/2 the chocolate chips.
5. Smooth 1 cup Cool Whip over the peanut butter layer, sprinkle with 1/2 the chopped Reese's bars.
6. Repeat with another layer of cake, peanut butter mixture, chocolate chips. Cool Whip and top with chopped Reese's bars.
7. Chill for 4-6 hours or overnite.
Title: Inside Outs
Ingredients:
- 20 unsalted butter
- 2/3 sugar
- 3 1/4 all-purpose flour
- 8 unsalted butter
- 3/4 confectioners' sugar
- 1/4 cocoa powder
- 1 vanilla extract
- 1 coffee
Instructions:
1. COOKIES:
2. Set racks in uper & lower thirds of oven & preheat to 325°F
3. Cream butter & sugar on medium speed for 5 - 10 minutes until light, soft & fluffy.
4. Fold in flour by hand.
5. Place a handful of dough at a time on a lightly floured work surface. Use the floured palm of your hand to press out the dough until it is 1/2" thick - don't make the dough too thin. If the dough seems to be sticking, run a long, thin spatula underneath to loosen it. Do NOT use a lot of extra flour or your cookies will be dry & tough!
6. Cut out the shortbreads with a 2" - 4" round cookie cutter, that has been dipped in flour. With a spatula or pancake turner, transfer cookies to a parchment lined cookie sheet. Space about 1 1/2" apart. Continue until all the dough has been used.
7. Bake 15 - 20 minutes until they are just a very pale golden color. Slide parchment onto cooling racks. When cool, remove cookies to an airtight container.
8. FILLING:.
9. Beat butter until soft & light, Gradually beat in sugar & cocoa powder. Beat in the vanilla & coffee and continue beating until the filling is VERY smooth. Use the filling immediately.
10. ASSEMBLY:.
11. Spread about 1 heaping TB filling between 2 shortbread cookies. Store in an airtight container.
Title: Ghanaian Peanut Balls ( African )
Ingredients:
- 1 peanuts
- 2 1/2 all-purpose flour
- 1 salt
- 1 butter
- 3/4 icing sugar
- 2 vanilla
- 2
Instructions:
1. Set oven to hot 400 degrees.
2. Work the peanuts thru the fine blade of a grinder.
3. Sift the salt with the flour.
4. Cream the butter and beat in the confectioners sugar until soft and light fluffy, add in the vanilla.
5. Stir in the sifted flour and the peanuts.
6. Shape the dough into walnut sized balls, and set onto an ungreased parchment lined baking sheet and place a piece of slivered almond standing up on each ball.
7. Bake in the preheated oven ten to twelve minutes or until the balls are just beginning to turn golden brown.
8. Transfer to wire rack and cool completely.
9. Store in an air tight tin for up to one week.
Title: Chocolate Wellington Fudge Pudding
Ingredients:
- 4 self raising flour
- 5 caster sugar
- 1/4 butter
- 1 1/2 milk
- 1/4 boiling water
- 1
- 1/4
Instructions:
1. Mix together the flour, 2oz. sugar, cocoa, butter, and milk.
2. Pour in to a well buttered pie dish.
3. Mix together remaining sugar, drinking chocolate and boiling water; beat well.
4. Pour sauce over pudding.
5. Place in a preheated oven on 375F, and bake for 40 minutes. The pudding will separate inot a rich sponge with chocolate sauce below. Serve hot.
Title: Creepy Crawly Mud Cups
Ingredients:
- 1 chocolate pudding
- 3
- 1 1/2
Instructions:
1. Preheat oven to 350 degrees.
2. Grease 12 muffin cups.
3. Remove dough from wrapper and shape into 12 balls.
4. Press into bottoms and up the sides of muffin tin to create a cup.
5. Bake about 10 minutes, or until set on the outside but gooey in the middle.
6. Gently press down with a spoon in the center to creat a hollow again.
7. Cool in pan 10 minutes.
8. Remove cups from pan.
9. Fill each cup with pudding and sprinkle with cookie crumbs.
10. Top with gummy worms.
Title: Easy Bread Pudding With Amaretto Sauce
Ingredients:
- 6 raisins
- 3/4 butter
- 4 eggs
- 6 sugar
- 1 milk
- 1 ground cinnamon
- 1 vanilla
- 1 milk
- 1 1/2 sugar
- 1 Amaretto
- 1 cornstarch
- 1/3 vanilla
- 1/2
- 1
- 2
Instructions:
1. Pudding:
2. Preheat oven to 350°.
3. In a large bowl mix bread cubes and raisins so they are well dispersed.
4. drizzle melted butter onto of bread and raisins.
5. In a separate bowl mix beaten eggs, milk, whipping cream, sugar, cinnamon, and vanilla until well incorporated.
6. Add egg mixture to bread and fold until bread is well soaked.
7. Turn bread mixture into a well greased casserole or baking dish, using spatula spread mixture out evenly in pan.
8. Bake at 350° for 45 minutes. Check center with toothpick for doneness. If toothpick does not come out clean bake additional 3 minutes.
9. Sauce:
10. Add milk, cream, vanilla and sugar to saucepan and heat over medium low heat stirring often just until it begins to boil. Remove from heat.
11. In a small mixing bowl whisk corn starch to amaretto until there are no lumps.
12. Add amaretto mixture to saucepan and whisk over low heat until sauce thickens and is smooth – about 2 minutes.
13. Sauce should be served warm. Sauce can be stored for up to 3 days ahead.
Title: Apple Spice Custard Cake
Ingredients:
- 1 eggs
- 3 water
- 1/3 apples
- 1 1/3 sweetened condensed milk
- 2 sour cream
- 1 lemon juice
- 1 ground cinnamon
- 1/4
Instructions:
1. Preheat oven to 350°F
2. Prepare cake mix according to package directions.
3. Stir in apples.
4. Pour batter into well-greased and floured 13x9-inch baking pan.
5. Bake 30 to 35 minutes or until toothpick inserted near center comes out clean.
6. In medium bowl, combine EAGLE BRAND® and sour cream; mix well.
7. Stir in lemon juice.
8. Remove cake from oven; spread sour cream mixture evenly over hot cake.
9. Return to oven, bake 5 minutes or until set.
10. Sprinkle with cinnamon (optional).
11. Cool. Chill. Store leftovers covered in refrigerator.
Title: Chocolate Chip Orange Coke Cake
Ingredients:
- 2 all-purpose flour
- 2 sugar
- 1 chocolate chips
- 3 baking soda
- 1 baking powder
- 1 salt
- 1 orange zest
- 1 sugar
- 1 water
- 2 salt
- 4 chocolate chips
- 6
- 2
- 1
Instructions:
1. Combine flour and sugar in mixing bowl.
2. Heat 1 cup vegetable oil, 3 TBSP cocoa, 1 cup coke to boiling and pour over flour and sugar.
3. Mix thoroughly.
4. Add baking powder, baking soda, salt chocolate chips and orange zest and mix well.
5. Bake in a greased and floured round pan for 40 minutes at 350 deg.
6. While still hot frost with icing.
7. Combine oil, cocoa, and 1 cup cola and heat to a boil pour over sugar and mix well.
8. Spread over hot cake.
9. Decorate cake with orange slices.
Title: Pineapple Upside-Down Cake
Ingredients:
- 3 unsalted butter
- 2 maraschino cherries
- 1/3 pineapple tidbits
- 2 light brown sugar
- 1/4 buttermilk
- 1/2 pure vanilla extract
- 1 all-purpose flour
- 1/2 granulated sugar
- 1/3 baking soda
- 1/3 salt
- 1/8 vanilla ice cream
- 1/8
Instructions:
1. Place a rack in the center of the oven and preheat the oven to 350ºF.
2. Place 1 1/2 teaspoons of the butter in each of 2 muffin cups. Bake until the butter is bubbly and beginning to turn golden about 90 seconds.
3. Meanwhile, mix the pineapple with the brown sugar in a small bowl. Remove the muffin pan from the oven and place one cherry in butter in the muffin cups, if desired. Spoon the pineapple mixture, dividing it evenly between them. Set the muffin pan aside.
4. Place the buttermilk, rum, egg yolk, and vanilla in a small bowl and whisk to mix.
5. Sift flour, granulated sugar, baking soda, and salt together into a medium-sized mixing bowl. Add the remaining 2 tablespoons of butter and half the buttermilk mixture. Beat with a hand-held electric mixer on low speed until the dry ingredients are moistened. Increase the mixer speed to medium and beat until the matter is lightened and has slightly increased in volume, 45 seconds. Scrape down the sides of the bowl. Pour in the remaining buttermilk mixture and beat on medium speed until well blended, 20 seconds. Scrape down the sides of the bowl.
6. Spoon the batter over the pineapple in the muffin cups, dividing it evenly between them, and then smooth the tops. Fill the empty muffin cups half-way with water to prevent them from scorching. Bake the cakes until a toothpick inserted in the center of one comes out clean, 20 to 24 minutes.
7. Remove the muffin pan from the oven and place it on a wire rack to cool for 5 minutes. Carefully pour the water out of the muffin cups. Place a large plate over the muffin pan, and using potholders to hold the plate securely, invert the cakes onto the plate. Transfer the cakes to serving plates. Serve the cakes warm, with vanilla ice cream, if desired.
Title: High Altitude Gluten-Free Peanut Butter Cookies
Ingredients:
- 1 creamy peanut butter
- 15 sugar
- 1 egg
- 1/2 baking soda
Instructions:
1. Preheat oven to 355 degrees F.
2. Mix peanut butter and sugar until smooth.
3. Beat egg and baking soda.
4. Add egg mixture to peanut butter mixture, stirring well.
5. Roll into balls about 1 inch in diameter. Place on cookie sheet, leaving room for cookies to grow to almost 3 inches in diameter.
6. Flatten each ball with tines of fork, making a cross pattern.
7. Bake until puffed and slightly golden, about 8 - 12 minutes.
8. Cool for a couple minutes on cookie sheets, then transfer to a rack to finish cooling.
9. * JIF creamy peanut butter ingredients: roasted peanuts, sugar, contains 2% or less of molasses, fully hydrogenated vegetable oils (rapeseed and soybean), mono- and diglycerides, salt.
Title: Pineapple Salad
Ingredients:
- 33 sugar
- 1 cream cheese
- 4 pineapple
- 1
- 2
- 1
Instructions:
1. Mix first 4 ingredients.
2. Pat in bottom of oblong pan.
3. Bake 10-15 minutes at 350*; cool Beat the dream whip with the cream cheese.
4. Add pineapple.
5. Put on top of crust.
6. Refrigerate.
Title: Strawberry Trifle
Ingredients:
- 1 sweetened condensed milk
- 2 plain yogurt
- 1/4 lemon juice
- 1 lemon rind
- 1 vanilla extract
- 1 strawberries
- 4
Instructions:
1. LEMON CREAM: Combine all ingredients in a medium size bowl. Set aside 5 minutes, mixture will thicken.
2. ASSEMBLY: Place 1/4 of cake cubes in the bottom of a 10 cup glass trifle bowl. Cover with 1 cup of sliced strawberries, followed by 1/4 of the lemon cream mixture. Continue layering, ending with lemon cream. Chill for at least 2 hours. Serve.
3. NOTE: You can replace the strawberries with any other berry.
4. Trifle can be made a day ahead of time.
Title: Baked Apple Wedges
Ingredients:
- 3 dark brown sugar
- 1/2 rolled oats
- 1/4 cinnamon
- 1/4 ground ginger
- 1 ground nutmeg
- 1 ground cloves
- 1/4 mcintosh apples
- 4 milk
- 1 ice cream
- fresh mint leaves
Instructions:
1. Heat oven to 350 degrees. Sprinkle 1 tablespoon brown sugar over a baking sheet. Combine oats, remaining 2 tablespoons sugar, and spices in the work bowl of a food processor and blend until smooth. Add half the almonds and process until finely chopped. Add remaining almonds; process until coarsely chopped. Transfer to a shallow bowl.
2. Peel apples and cut into quarters. Cut out cores. Dip apples into egg mixture, letting excess drip off. Coat well with the oatmeal-nut mixture and transfer to prepared baking sheet.
3. Bake for 20 to 25 minutes, or until soft. Serve warm with whipped cream or ice cream, if desired. Garnish with mint leaves.
Title: Strawberry Ice Cream Dessert
Ingredients:
- 2 graham cracker crumbs
- 6 butter
- 1 strawberry ice cream
- 1 1/2 milk
- 2 instant white chocolate pudding and pie filling mix
- 1 vanilla extract
- 1
Instructions:
1. In a bowl, combine cracker crumbs and butter; set aside 2 tablespoons for garnish. Press remaining crumb mixture into the bottom of ungreased 10 inch springform pan. Place on a baking sheet. bake at 375°F for 8 minutes or until edges begin to brown. cool on a wire rack.
2. In a large mixing bowl, combine the ice cream, milk, pudding mixes, and vanilla; beat until smooth. Fold in half of whipped topping. Pour over crust. Cover and freeze for 1 hour or until firm.
3. Spread with remaining whipped topping; sprinkle with reserved crumb mixture. Freeze for at least 3 hours or until firm. Remove from freezer 15 minutes before serving. I garnish with strawberry halves.
Title: Lemon Pavlova
Ingredients:
- 6 cream of tartar
- 1/4 icing sugar
- 1 sugar
- 6 lemon juice
- 1 1/4 unsalted butter
- 3/4 water
- 1/4 cornstarch
- 1/2 cold water
- 3
Instructions:
1. Preheat the oven to 100 °C (200 °F). Line a baking sheet with parchment paper. With a pencil, draw a 25-cm (10-inch) in diameter circle on the paper.
2. Meringue: In a bowl, beat the egg whites and cream of tartar with an electric mixer until soft peaks form. Add the sugar and beat until stiff peaks form. Spoon the meringue onto the parchment paper to form a 25-cm (10-inch) in diameter disk.
3. Smooth down the center of the meringue to give it the shape of a pie plate. The bottom must be at least 2.5-cm (1-inch) thick. Bake for 4 hours and 30 minutes (the meringue will lightly brown). Turn the oven off and leave the meringues to dry overnight. If it is still tacky the next day, dry 1 more hour in the oven.
4. In the upper part of double boiler, off the heat, whisk together the egg yolks and sugar until frothy. Add the lemon juice, butter and water. Place over simmering water and stir constantly until it slightly thickens. Dissolve the cornstarch in the cold water. Stir into the lemon mixture. Cook until it thickens. Cover the surface with plastic wrap and refrigerate. To serve, spread the curd in the center of the meringue. Garnish with seasonal berries.
5. Tips : The lemon curd is delicious on vanilla ice cream, berries or as a filling for lemon pies.
Title: Chocolate Buttercream Frosting
Ingredients:
- 6 butter
- 2 2/3 confectioners' sugar
- 1/2 milk
- 1/3 vanilla
- 1 1/2
Instructions:
1. Place butter in a bowl and beat until creamy.
2. Add sugar and cocoa, mixing well.
3. Stir in milk in portions, stirring each time.
4. Add vanilla.
5. Spread on cooled cake or other items needing frosting.
Title: Inside-Out S'mores Brownies
Ingredients:
- 1/2 butter
- 2 sugar
- 1 eggs
- 2 vanilla
- 1 all-purpose flour
- 3/4 honey graham crackers
- 9 mini marshmallows
- 1
Instructions:
1. Preheat oven to 350°F
2. Line an 8x8x2-inch baking pan with aluminum foil or parchment paper. Spray with nonstick cooking spray. Set aside.
3. In a medium saucepan, melt butter and chocolate. Remove from heat and add in the eggs, sugar and vanilla. Beat in the flour until just combined.
4. Spread half the batter in the prepared pan. Top with graham crackers (divide as necessary to evenly top batter). Sprinkle marshmallows on the graham crackers, but do not let them touch the sides of the pan. Carefully spread the remaining batter on the marshmallows and graham crackers, covering them completely.
5. Bake for 25 to 27 minutes or until set. Cool completely on a wire rack. Cut into bars. Makes 16 brownies.
Title: Speculoos (Belgian Spice Cookies)
Ingredients:
- 2 all-purpose flour
- 3 ground cinnamon
- 1/2 ground ginger
- 1/4 ground nutmeg
- 1/4 ground allspice
- 1/4 ground cloves
- 1/2 table salt
- 1/4 baking soda
- 1/4 baking powder
- 1 unsalted butter
- 1/2 white sugar
- 1/4 light brown sugar
- 1 vanilla extract
Instructions:
1. Preheat oven to 350°F.
2. Sift together flour, spices, baking soda, baking powder and salt.
3. In the work bowl of a stand mixer, cream together butter, white sugar, brown sugar and vanilla.
4. Add dry ingredients to mixer, a few spoonfuls at a time, mixing on low speed until combined.
5. Wrap dough tightly in plastic wrap. Refrigerate 60 minutes.
6. Place dough on Silpat or parchment. Roll dough out to about 1/4" thickness - about the size of the Silpat. Use bench flour as necessary to prevent sticking. Transfer Silpat to a cookie sheet.
7. Bake in preheated oven for 20-25 minutes. Cut into 3x2" rectangles with a pizza wheel.
8. Transfer Silpat to a cooling rack until room temperature. Store in a tightly sealed container.
Title: Bratislava Poppy Seed Croissants (Bratislavske Makove Rozteky)
Ingredients:
- 1 1/8 all-purpose flour
- 1 1/8 flour
- 2 salt
- 1/3 sugar
- 1/3 margarine
- 2/3 full-fat milk
- 7/8 poppy seeds
- 2 1/4 powdered sugar
- 11 1/8 lemon, rind of
- 1 water
- 1
- 2 1/8
- 4
Instructions:
1. Preheat the oven at 392 °F.
2. Mix the yeast with milk.
3. Mix the milk with all dough ingredients and let the dough rise for 20 minutes.
4. Meanwhile prepare the filling by combining all filling ingredients.
5. Make the dough 1/8 inches thick.
6. Cut the dough on squares - they should be large as your open hand.
7. Put as much filling as you wish into the middle of each square.
8. Roll each square into the croissant shape, turn the endings up, so the filling stays inches.
9. Grease every croissant by yolks and leave it for 10-15 minutes to absorb in a cold and windy place.
10. Grease baking pans with butter and put croissants on them.
11. Bake for about 10-12 minutes, until they turn to golden brown.
Title: Halloween Fruity Mummy Cookies
Ingredients:
- 3/4 butter
- 1/2 sugar
- 1 egg
- 1 vanilla
- 1 3/4 all-purpose flour
- 3/4 sweetened flaked coconut
- 2
Instructions:
1. Heat oven to 350°F Combine butter, sugar, egg and vanilla in large bowl. Beat at medium speed until well mixed. Reduce speed to low, add flour and coconut. Continue beating until well mixed.
2. Divide dough into 36 1 inch balls. Shape each ball into 2 1/4 inch long logs. Place 1 inch apart onto ungreased cookie sheets. Bake for 12 to 14 minutes or until set. Remove from cookie sheets. Cool completely.
3. Cut each fruit roll onto 3 pieces. Starting at top of each cookie, wrap 1 fruit roll piece around each cookie, stretching slightly to cover. Leave small opening near top for eyes. Place onto waxed paper. Use black decorator gel to adhere mini chocolate chips for eyes on each cookie. Store loosely covered container between sheets of waxed paper up to 2 days.
4. For making a Ghost, omit fruit roll. Roll each cookie in sifted powdered sugar while warm. Cool; roll each in powdered sugar again. Add eyes as directed.
Title: Banana Split Stir-Fry
Ingredients:
- 1/2 strawberry
- 1/2 green grape
- 2 kiwi
- 1 banana
- 2 bananas
- 2 mangoes
- 2 nectarines
- 3 maple syrup
- 1 vanilla
- 2 cinnamon
- 2 unsalted butter
- 1/2 coconut milk
- 2 pecan pieces
Instructions:
1. Prepare fruits for raw fruit plate and arrange on individual serving plates to be set aside.
2. In large non-stick fry pan on medium heat, melt butter. Add cinnamon, maple syrup and vanilla.
3. Add bananas and brown lightly on each side. Add pecans, sizzle in mangoes and kiwis. Immediately add coconut milk and then turn stove off.
4. Spoon over the prepared, plated raw fruit, add a scoop of frozen yogurt or vanilla ice-cream and enjoy!
Title: Decadent Chocolate Cake With Marshmallow Topping
Ingredients:
- 1/2 butter
- 2 flour
- 1 baking powder
- 3/4 salt
- 1/2 baking soda
- 1/4 eggs
- 2 sugar
- 1 vanilla
- 1/4 mini marshmallows
- 1 1/2 sugar
- 1 milk
- 1/2 butter
- 2 chocolate chips
- 2
- 1/4
Instructions:
1. Melt butter and chocolate,set aside to cool.
2. Mix flour, baking powder, baking soda, and salt.
3. In lg mixing bowl, beat eggs, sugar, oil, and vanilla.
4. Add the chocolate mix.
5. Add dry ingredients; mix well.
6. Pour in greased 13x9 pan, bake at 350* for 25 minutes.
7. Set aside 1/2 cup marshmallows.
8. Sprinkle the rest on cake.
9. Put back in oven for 2-3 minutes.
10. In saucepan mix sugar, milk, and butter.
11. Bring to a boil; boil for 90 seconds.
12. Stir in chips and reserved marshmallows.
13. Drizzle over cake.
Title: Cool and Creamy Pineapple Paradise Dessert
Ingredients:
- 12 low-fat graham crackers
- 2 sugar
- 1/2 unsalted butter
- 32 plain nonfat yogurt
- 1 instant vanilla pudding
- 2 pineapple chunks in juice
- 1
Instructions:
1. Preheat oven to 375.
2. Put the graham crackers into a food processor and pulse until they are reduced to fine crumbs (or use 2 1/2 c premade graham cracker crumbs but I couldn't find a low-fat variety).
3. Add the sugar and melted butter to the crumbs. Pulse until everything is combined, taking care to scrape the sides often so it all gets mixed together.
4. Press the mixture into the bottom of a 9x13" glass baking dish.
5. Bake for 10 minutes.
6. Remove from oven and allow to cool on a rack until you are able to touch the dish (about 10-15 minutes). You can also shut the oven off now.
7. In a large bowl, mix the yogurt and pudding. You can use a hand mixer if necessary.
8. Pour the pudding mix into the graham cracker crust and spread evenly.
9. Top the pudding with the pineapple chunks.
10. Top the pineapple chunks with the thawed Cool Whip topping.
11. Cover and allow to chill in refrigerator until serving, at least 1 hour.
Title: Sugar-Free Chocolate Cupcakes
Ingredients:
- 1/2 butter
- 4 pure maple syrup
- 1 eggs
- 2 flour
- 1/2
Instructions:
1. Preheat oven to 375°.
2. Fill pot with water and add glass bowl on top. Start stove on medium.
3. Add the butter and the unsweetened chocolate. Stir until melted. (You can also heat in microwave).
4. Add maple syrup, and then the eggs.
5. Make sure everything is well mixed and add flour.
6. Put into muffin tins and bake for 20-25 minutes.
7. Let them cool for 10 minutes and frost with sugar free frosting.