In this task, you will be presented with the directions of a recipe separated by "," and have to fill in the "___" which is a step that is missing from the recipe.

Combine dry ingredients, reserving 2 tablespoons sugar. Combine cooled butter, milk, eggs and vanilla.,______,Stir just until moistened.,Gently stir in berries. Spoon into muffin tins lined with paper or brushed with butter. Sprinkle tops with reserved sugar.,Bake 15 minutes at 425.,Let stand 5 minutes before removing from tin.,Makes 1 dozen muffins.
Add to dry mixture.

Preheat the oven to 400.,Using your fingertips, carefully loosen the breast skin of each hen; tuck the cilantro sprigs under the skin.,Season the cavities with salt and pepper and tuck an orange quarter into each one.,Set the hens on a baking sheet, rub them with 1 tablespoon of the olive oil and season with salt and pepper.,Roast the hens for 60 to 70 minutes, or until the juices run clear when a thigh is pierced.,Remove from the oven and preheat the broiler.,Meanwhile, in a medium skillet, toast the cumin seeds over moderate heat, shaking the pan occasionally, until fragrant, about 1 minute.,Stir in the orange juice, honey, ginger preserves, cayenne and orange zest and cook until syrupy, about 4 minutes.,Brush the glaze all over the Cornish hens.,Broil the hens for about 2 minutes, until browned all over.,______,In a large skillet, heat the remaining 3 tablespoons of olive oil until shimmering.,Add the garlic and cook over moderate heat, stirring, until golden, about 3 minutes.,Add the radicchio and cook, stirring, until wilted, about 3 minutes.,Stir in any reserved pan juices, season the radicchio with salt and pepper and cook for 1 minute longer.,Spoon the radicchio onto plates, top with the hens and serve.
Transfer the hens to a serving platter and keep warm; reserve the pan juices.

Chop the white chocolate into small pieces and place it in a blender.,Put the half-and-half in a pot set over medium heat and bring to a simmer.,______,Turn the blender on low and gradually increase the speed to medium high.,Blend for 1 minute to emulsify the chocolate into the hot liquid.,When the chocolate is completely melted and blended into the dairy, add the yogurt.,Blend until smooth.,Pour the yogurt base into a metal bowl set in an ice bath and let cool.,Transfer the base to an airtight container and let it rest overnight in the refrigerator.,The next day, churn the base in an ice cream maker according to the manufacturers instructions.
Stir in the salt, then pour the hot mixture over the chocolate in the blender.