xiaoxl/recipe_data huggingface dataset:
Passover Carrot Almond Cake


Ingredients:
eggs, light brown sugar, carrots, vanilla, salt, sugar, cinnamon

Directions:
Preheat oven to 350°F Grease bottom of 8" springform pan; dust with cake meal, shaking off excess.
Using electric mixer, beat yolks and brown sugar in large bowl until slowly dissolving ribbon forms when beaters are lifted, about 5 minutes.
Stir in carrots and vanilla.
Using clean, dry beaters, beat whites with salt until soft peaks form.
Gradually add sugar and beat until whites are stiff but not dry. Gently fold in yolk mixture.
Combine almonds, 3 tablespoons cake meal and cinnamon.
Fold gently into egg mixture.
Turn into prepared pan, smoothing top.
Bake until tester inserted in center comes out clean, about 1 hour. Immediately run knife around edge.
Cool completely in pan onrack.
Remove springform before serving.
Broccoli Cheddar Soup


Ingredients:
butter, onion, seasoning salt, flour, milk, chicken broth, beer, cheddar cheese

Directions:
In a Dutch oven, melt butter and sauté onion, seasoned salt, and garlic powder with parsley until onion is tender.
Stir in flour.
Gradually whisk in milk.
Bring to a boil.
Reduce heat; simmer 5 minutes or until thickened.
Stir in chicken broth and beer.
Return to a boil.
Add broccoli; reduce heat and add Cheddar cheese.
Stir until cheese is melted.
The Best Peanut Butter Chocolate Brownies


Ingredients:
egg substitute, canola oil, creamy peanut butter, chocolate chips, butter

Directions:
Make brownies as directed using oil, egg substitute, and water.  Bake as directed in a 13 by 9 pan.
After allowing brownies to fully cool (about 1 hour], mix peanut butter and frosting together using an electric mixer.  Spread on brownies. (Yes, it is kind of thick.].
Melt chocolate and butter in a microwave safe dish on high approximately 1 to 2 minutes (stirring every 30 seconds].  Allow mixture to cool about 10 minutes before spreading over frosting.  Allow to set in refridgerator 30 minutes before cutting into brownies.  These are rich, so cut them fairly small (then eat two!].
Hreesa/Harissa (Red Pepper Spice)


Ingredients:
caraway seeds, fresh garlic cloves, fresh cayenne pepper, cumin, salt, olive oil

Directions:
Mix all ingredients and place in a jar or lidded container., Keep in refrigerator., Used as needed.
Ultimate Lemon Layer Cake


Ingredients:
fresh lemon juice, unflavored gelatin, granulated sugar, salt, eggs, unsalted butter, cake flour, vanilla extract, sugar, baking powder, salt, unsalted butter, granulated sugar, water, fresh lemon juice, corn syrup

Directions:
Filling: Measure 1 tablespoon lemon juice into a small bowl; sprinkle gelatin over the top.
Heat remaining lemon juice, sugar, and salt in medium  non-reactive sauce pan over medium high heat, stirring occasionally until sugar dissolves and mixture is hot, but not boiling.
Whisk eggs and yolks in a large non-reactive bowl.
Whisking constantly, slowly pour hot lemon-sugar mixture into eggs, then return mixture to saucepan.
Cook over medium-low heat, stirring constantly until mixture reaches 170° and is thick enought to leave a trail when a spatula is scraped along the bottom of the pan, about 4-6 minutes.
Immediately remove pan from heat and stir in gelatin mixture until dissolved. Stir in frozen butter until incorporated.
Pour filling through a fine-meshed strainer into a bowl.
Cover surface with plastic wrap; refrigerate until firm enough to spread, about 4 hours.
Cake: Preheat oven to 350°.
Grease and flour two 9-inch cake pans and line with parchment paper.
In a medium  bowl, whisk together egg milk, egg whites and vanilla.
In a mixer bowl, combine flour, sugar,  baking powder and salt; mix at slow speed.
Add butter one piece at a time, continue to beat until mixture resembles moist crumbs and no visible butter chunks.
Add all but 1 cup of milk mixture to crumbs and beat at medium speed until mixture is pale and fluffy, about 1 1/2 minutes.
With mixer running, add remaining 1/2 cup milk mixture, beat 1 mintute more.
Divide batter evenly between cake pans.
Bake 23-25 minutes or until toothpick in center of cakes comes out clean.
Loosen cakes from side of pan with a small knife, cool in pan 10 minutes then remove from pan onto greased wire rack, remove parchment paper, invert again and cool completely.
Icing: Combine all ingredients in a mixer bowl or heatproof bowl.
Set over medium saucepan filled with 1-inch of simmering water.
Cook stirring constantly until mixture reaches 160°, 5-10 minutes.
Transfer mixture to mixer bowl (if needed] and beat on medium speed until soft peaks form, about 5 minutes.
Increase speed to medium-high and continue to beat until mixture has cooled to room temperature and stiff peaks form, about 5 minutes longer.
Assembly: Cut each layer in half horizontally.
Spread 1 cup of lemon filling evenly on each cake, (except the top layer] leaving 1/2-inch border around cake.
Place top layer on cakes, smooth out any filling that may have leaked from the layers.
Refrigerate while you make the icing.
Spread icing on cake.
Camomile Pear Jelly


Ingredients:
lemon juice, granulated sugar

Directions:
COMBINE tea, pear nectar, lemon juice, and sugar in a large saucepan. Bring to a full rolling boil, stirring constantly.
IMMEDIATELY stir in liquid pectin, return to full bioul. Boil hard for 1 minute, stirring constantly. Remove from heat; skim off any froth.
POUR quickly into warm, sterilized jars, filling up to 1/4" from rim. Seal while hot with sterilized 2-piece lids with new centrers. Let stand at room temperature until set.
Fast Chicken Soup Base
Category: soups-stews-and-chili
By Ben S.

It's from scratch - and fast! With my easy formula, you can make a fresh soup du jour even on a busy weeknight.

Ingredients:
2 quarts chicken broth
1 quart water
1  store-bought roast chicken
3 tablespoons vegetable oil
2 large onions, cut into medium dice
2 large carrots, peeled and cut into rounds or half rounds, depending on size
2 large stalks  celery, sliced 1/4 inch thick
1 teaspoon dried thyme leaves

Directions:
Bring broth and water to a simmer over medium-high heat in a large soup kettle. Meanwhile, separate chicken meat from skin and bones; reserve meat. Add skin and bones to the simmering broth. Reduce heat to low, partially cover and simmer until bones release their flavor, 20 to 30 minutes. Strain broth through a colander into a large container; reserve broth and discard skin and bones. Return kettle to burner set on medium-high. Add oil, then onions, carrots and celery. Saute until soft, about 8 to 10 minutes. Add chicken, broth and thyme. Bring to a simmer. (Can be refrigerated up to 3 days in advance. Return to a simmer before adding the extras of your choice.)

Yields: 3 1/2 quarts

Calories: 338.2
Fat: 21.3 g
Saturated fat: 5.3 g
Carbohydrates: 5.8 g
Sugars: 2.7 g
Dietary fiber: 1.4 g
Protein: 29.5 g
Cholesterol: 91.2 mg
Sodium: 118 mg
Peach Blackberry Smoothie


Ingredients:
milk, frozen blackberrie, almond butter, honey

Directions:
Combine ingredients in blender and blend until smooth and thick., Serve and enjoy!
Spicy Vegetable Hummus


Ingredients:
garbanzo beans, lemon juice, tahini, fat-free ricotta cheese, part-skim ricotta cheese, garlic cloves, green onions, green peppers, carrots, cucumber, ground cumin, paprika, chili powder, fresh parsley, black pepper, red pepper flakes

Directions:
In a medium bowl, mash the garbanzo beans to your desired texture with a potato masher.  A fork would also work.
Add lemon juice, tahini, sesame oil, and ricotta.  Mix well.
Combine garlic, spices, and vegetables with hummus mixture (you may want a bit more or less of each of these depending on your tastes].
Add black and red pepper to taste.
Serve with pita and fresh vegetables.  This is a great veggie dip!
Anne Byrn's Oven-Baked Pork Tenderloin


Ingredients:
honey, ketchup, butter, light brown sugar, fresh lemon juice, garlic powder, Dijon mustard

Directions:
Place rack in center of oven.  Preheat oven to 325 degrees.
Place honey, ketchup, butter, brown sugar, lemon juice and garlic powder in a small saucepan.  Simmer about 5 minutes.  Keep heat LOW.  Remove from heat.
Rinse pork and dry with paper towels.  Place in a large roasting pan or 2 9x13 glass dishes.  Sprinkle with salt and pepper and additional garlic powder.  Generously brush tops of meat with mustard.
Bake uncovered 15 minutes and then brush with honey glaze.  Continue baking 2 hours, brushing every 15 minutes.
Let meat rest 20 minutes before serving.
Kathy's Carrot Cake


Ingredients:
eggs, sugar, flour, baking soda, cinnamon, salt, carrots, walnuts, cream cheese, powdered sugar, butter, vanilla

Directions:
In large bowl beat the eggs, oil and sugar.
Add flour, baking soda, cinnamon,salt and mix well.
Add grated carrots and walnuts, mix well, pour into a 13x9x2 inch pan that has been greased and floured.
Bake at 350 degrees for approx.
50 minutes.
Do not over bake.
Cool completely.
Frost.
Cream Cheese Frosting: In small bowl: cream cheese, powdered sugar, butter and vanilla.
Beat until smooth, frost.
Best Cream Of Broccoli Soup
Category: soups-stews-and-chili
By Jessie A.

This recipe is thick and flavorful.  It is simple, delicious, and quick to make, enjoy (I know you will).

Ingredients:
5 tablespoons butter, divided
1  onion, chopped
1 stalk celery, chopped
3 cups chicken broth
8 cups broccoli florets
3 tablespoons all-purpose flour
2 cups milk
ground black pepper to taste

Directions:
Melt 2 tablespoons butter in medium sized stock pot, and saute onion and celery until tender. Add broccoli and broth, cover and simmer for 10 minutes. Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot. In small saucepan, over medium-heat melt 3 tablespoons butter, stir in flour and add milk.  Stir until thick and bubbly, and add to soup.  Season with pepper and serve.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 6 servings

Calories: 207.2
Fat: 12.4 g
Saturated fat: 7.4 g
Carbohydrates: 17 g
Sugars: 7 g
Dietary fiber: 3.6 g
Protein: 9.2 g
Cholesterol: 31.9 mg
Sodium: 528 mg
Sausage Pasta
Category: meat-and-poultry
By Tammy

This is a super easy recipe to throw together and, with the addition of different vegetables, can make lots of variations.

Ingredients:
¾ pound pasta
1 tablespoon olive oil
1 pound spicy Italian sausage
1  onion, chopped
4 cloves garlic, minced
1 (14.5 ounce) can chicken broth
1 teaspoon dried basil
1 (14.5 ounce) can diced tomatoes
1 (10 ounce) package frozen chopped spinach
½ cup grated Parmesan cheese

Directions:
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve. In a large skillet, heat oil and sausage; cook through until no longer pink. During the last 5 minutes of cooking, add onion and garlic to skillet.  Add broth, basil and tomatoes with liquid. Cook over medium heat for 5 minutes to slightly reduce. Add chopped spinach; cover skillet and simmer on reduced heat until spinach is tender. Add pasta to skillet and mix together. Sprinkle with cheese and serve immediately.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 6 servings

Calories: 422.9
Fat: 19.3 g
Saturated fat: 6.4 g
Carbohydrates: 39 g
Sugars: 3.1 g
Dietary fiber: 4.5 g
Protein: 22.3 g
Cholesterol: 89.5 mg
Sodium: 1076.7 mg
Jack Daniel's Cake


Ingredients:
vanilla instant pudding mix, eggs, milk, margarine, walnuts

Directions:
Mix cake and pudding mix together., Add eggs, milk, whiskey and magarine., Beat long and hard BY HAND., Add butterscoth mosels and nuts, reserving 1/2 cup of each., Pour batter into greased 13 x 9 x 2 inch pan., Sprinkle remaining morsels and nuts over batter., Bake @ 350 degrees 45-60 minutes.
Mojo Grilling Marinade
Category: side-dish
By Deb Blagg

This mojo marinade is delicious for use with meats and fish before grilling.  It's a great marinade for grilled flank steak, whole pork loins, and on whole rotisserie chickens!  Meat and chicken should be marinated overnight, fish only needs one hour.

Ingredients:
6 cloves garlic, coarsely chopped
½ cup minced yellow onion
1 cup freshly squeezed orange juice
½ cup freshly squeezed lime juice
½ teaspoon ground cumin
1 teaspoon dried oregano flakes
½ teaspoon lemon-pepper seasoning
½ teaspoon freshly ground black pepper
1 teaspoon kosher salt
¼ cup chopped cilantro
1 teaspoon hot pepper sauce (e.g. Tabasco™)  (Optional)
1 cup olive oil

Directions:
Pulse the garlic and onion in a blender until very finely chopped.  Pour in orange juice, lime juice; season with cumin, oregano, lemon-pepper, black pepper, salt, cilantro, and hot pepper sauce.  Blend until thoroughly incorporated.  Pour in the olive oil, and blend until smooth.

Prep time: 15 mins
Total time: 15 mins
Yields: 3 cups

Calories: 177.3
Fat: 18.1 g
Saturated fat: 2.5 g
Carbohydrates: 4.4 g
Sugars: 2.2 g
Dietary fiber: 0.4 g
Protein: 0.4 g
Sodium: 183.7 mg
Chicken Normande


Ingredients:
all-purpose flour, salt, fresh ground pepper, boneless skinless chicken breasts, canola oil, onions, apples, dry white wine, fresh parsley

Directions:
Combine 2 tablespoons flour, salt and pepper in a shallow dish. Dredge chicken in the flour mixture. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add the chicken and cook until golden and cooked through, 3 to 4 minutes per side, adjusting heat as necessary to prevent burning. Transfer to a plate and cover with foil to keep warm.
Increase the heat to medium-high and add the remaining 1 teaspoon oil to the pan. Add onion and sauté for 1 minute. Add apples and cook, stirring occasionally, until softened and browned, 1 to 5 minutes. Sprinkle the apples with the remaining 1 tablespoon flour and cook, stirring, for 30 seconds. Pour in stock and wine and bring to a boil, stirring constantly. Reduce heat to a steady simmer and cook, stirring occasionally, until slightly thickened, about 5 minutes. Reduce heat to low and stir in parsley. Return the chicken to the pan, turn to coat with the sauce, and cook until heated through, 3 to 5 minutes.
Skewered Chicken Spirals


Ingredients:
boneless skinless chicken breasts, garlic clove, tomato paste, smoked back bacon, fresh basil leaf

Directions:
Spread out a piece of chicken between two sheets of cling wrap and flatten to an even thickness.  Repeat with the remaining pieces.
Mix together the crushed garlic and tomato paste until well blended.  Spread the mixture evenly over the surface of the chicken.
Lay a bacon slice over each piece of chicken, then scatter with the fresh basil leaves.  Season well with salt & pepper.
Roll up each piece of chicken firmly then cut into thick slices.
Thread the slices securely on to four skewers, making sure the skewer holds the chicken in a spiral shape.
Brush the skewers lightly with oil and cook on a preheated BBQ grill (or broiler] for about 5 minutes each side.
Serve with a green salad and hot crusty rolls.
Chicken, Mushroom, Sugar Snap Peas, and Red Bell Pepper Stir-Fry


Ingredients:
soy sauce, dry white wine, cornstarch, fresh ginger, garlic clove, mushrooms, celery, sugar snap pea, red bell pepper, green onions, long-grain white rice

Directions:
In a large bowl, whisk together the soy sauce, wine, cornstarch, ginger, and garlic.
Stir in the chicken and let it stand at room temperature for 10 minutes.
In a wok or large skillet over med-high heat, add 1 1/2 tablespoons of the oil.
When the oil is hot, remove the chicken from the marinade with a slotted spoon and add it to the wok.
Reserve the marinade.
Stir-fry until the chicken is cooked through, 3-4 minutes.
Transfer the chicken to a plate.
Add the remaining 1 1/2 tablespoons oil to the wok.
When the oil is hot, add the mushrooms, celery, sugar snap peas, bell pepper, and sliced onions and stir-fry until the vegetables are tender-crisp, about 5 minutes.
Return the chicken to the wok along with the reserved marinade and stir-fry until heated through and the sauce is thickened, 2-3 minutes; taste and add salt/pepper  or red pepper flakes, if needed.
Sprinkle with the green onions.
Serve immediately with the rice and additional soy sauce.
Croatian Green Pumpkin Soup


Ingredients:
water, sour cream, cooking onion, garlic cloves, olive oil, salt, pepper, paprika, cayenne powder

Directions:
In a large soup pot place shredded pumpkin, add 2.5 cups of water. Let pot boil and then reduce heat to medium-high and let cook for 30 minutes.
In a separate pan add olive oil, onion and garlic. Cook until garlic and onion is cooked and lightly browned. Once cooked set aside.
After 30 minutes turn off heat, add onion mixture and tub of sour cream to soup. Add salt and pepper to taste.
You can eat the soup this way or you can blend it. I like it blended so the soup is creamy. I blend the soup and then put it back in the pot. I add paprika and cayenne (by taste].
No Bake Granola Bars
Category: appetizers-and-snacks
By Jessica Clara Noelle Grant

Great quick and easy granola bar recipe that kids can make. Perfect to throw in lunches or in your purse for travel. You can also add 1/4 cup wheat germ without changing the consistency. Change up the dried fruit, nuts, and chocolate for different flavors. I generally keep the bars in the refrigerator until I am ready to eat them, but these keep well to take to work or school.

Ingredients:
2 cups rolled oats
1 ¼ cups chunky natural peanut butter
1 cup ground flaxseed
¾ cup honey
¾ cup dried cranberries
½ cup chocolate chips
¼ cup sliced almonds

Directions:
Stir oats, peanut butter, flaxseed, honey, cranberries, chocolate chips, and almonds together in a bowl; press into a 9x11-inch baking dish, using the back of a spatula to press into a flat layer. Refrigerate mixture at least 1 hour. Cut into 12 bars and wrap each individually in plastic wrap for storage.

Prep time: 10 mins
Total time: 1 hr 10 mins
Yields: 12 bars

Calories: 405.4
Fat: 21.7 g
Saturated fat: 3.5 g
Carbohydrates: 46.3 g
Sugars: 28.2 g
Dietary fiber: 6.7 g
Protein: 10.3 g
Sodium: 108.8 mg
Nikki's Creamy Crock Pot Potato Soup
Category: soups-stews-and-chili
By Nikki

This recipe is well worth the list of ingredients. Most are items you already have around the kitchen.

Ingredients:
3 slices bacon, cooked and crumbled
4  red potatoes, peeled and cut into 1/2 inch chunks
¼ cup butter
½  onion, chopped
3 cloves garlic, coarsely chopped
½ cup milk
¼ cup all-purpose flour
3 cups milk
1 cup sour cream
¼ cup shredded Cheddar cheese
¼ cup grated Parmesan cheese
2 tablespoons seasoned salt
1 tablespoon chopped fresh parsley
1 tablespoon crushed red pepper flakes
½ teaspoon celery salt
½ teaspoon dried basil
1 tablespoon chives for garnish

Directions:
Preheat a large slow cooker by turning it to the High setting and covering with the lid. Place the cut-up potatoes in a microwave safe bowl, and microwave on High for about 8 minutes, until the potatoes are cooked and steaming hot. While the potatoes are cooking, place the butter in the preheated slow cooker, and cook and stir the onions and garlic for about 5 minutes, until the onions turn golden. Stir in 1/2 cup of milk, and whisk in the flour until smooth. Gradually whisk in the remaining 3 cups of milk, and let the mixture come to a simmer in the slow cooker. Simmer for about 10 minutes, until the soup begins to thicken. Stir in the hot cooked potatoes, crumbled bacon, sour cream, Cheddar cheese, Parmesan cheese, seasoned salt, parsley, red pepper flakes, celery salt, and dried basil. Stir to mix the soup well, reduce the slow cooker setting to Low, cover, and cook for 3 hours, stirring occasionally. Sprinkle with chives and serve.

Prep time: 30 mins
Cook time: 3 hrs 10 mins
Total time: 3 hrs 40 mins
Yields: 6 servings

Calories: 428.8
Fat: 23.5 g
Saturated fat: 13.9 g
Carbohydrates: 42.5 g
Sugars: 9.1 g
Dietary fiber: 3.4 g
Protein: 13.7 g
Cholesterol: 61.4 mg
Sodium: 1365.6 mg
Corned Beef and Coleslaw Sandwiches
Category: everyday-cooking
By TJ Lombard

Corned beef and cabbage, but in sandwich form.

Ingredients:
2 tablespoons white wine vinegar
1 ½ tablespoons Dijon mustard
1 ½ tablespoons prepared horseradish
salt and ground black pepper to taste
¼ cup olive oil
3 cups shredded cabbage
1 cup thinly sliced red onion
1 cup grated carrots
10 slices rye bread
2 tablespoons Dijon mustard, or to taste
1 pound deli sliced corn beef, or more to taste

Directions:
Prepare coleslaw: whisk vinegar, Dijon, horseradish, salt, and pepper together in a large bowl. Continue to whisk while adding oil in a stream; whisk until dressing has emulsified. Add cabbage, onion, and carrots to the dressing; toss until well combined. Cover and chill in the refrigerator, 8 hours to overnight. Prepare sandwiches: spread each bread slice with mustard. Lay 5 slices on a work surface. Arrange coleslaw and corned beef over top, cover with remaining bread slices. Press together firmly, cut, and serve.

Prep time: 20 mins
Total time: 8 hrs 20 mins
Yields: 5 sandwiches

Calories: 431.9
Fat: 19.2 g
Saturated fat: 4.5 g
Carbohydrates: 41.3 g
Sugars: 6.2 g
Dietary fiber: 5.9 g
Protein: 24 g
Cholesterol: 59.1 mg
Sodium: 1943.2 mg
Bistro Garden Butternut Squash Soup


Ingredients:
butter, leek, sugar, curry powder, ground cumin, salt, white pepper

Directions:
Cut squash in halves.
Clean and roast at 450 degrees until very tender, about 1 hour.
Scoop out flesh with spoon and set aside.
In large soup pot, saute onions in 1 tablespoon butter over medium heat until tender.
Add leek and squash and cook 5 minutes.
Add chicken stock, sugar, curry powder, cumin, salt and white pepper to taste.
Place soup mixture in blender, a batch at a time, blending until smooth, and return to pot.
Blend last batch with 1 tablespoon butter and cream.
Return to remaining soup, stirring, and heat through.
Adjust seasoning and thickness.
Tangy Tuna Pasta Salad


Ingredients:
rotini pasta, tuna, green pepper, tomatoes, celery, black olives, green olives, Miracle Whip, onion powder, lemon juice, garlic, oregano, sweet basil

Directions:
Cook pasta according to package directions. I use Barilla Whole Wheat Rotini.
While the pasta is cooking, chop pepper, tomatoes, celery and olives and place in a bowl.
In a separate bowl, combine miracle whip, ranch dressing, lemon juice, garlic and herbs and mix until blended. *Add more or less spices to taste.
Once pasta is cooked, drain and put in a large bowl. Add vegetables, tuna and Miracle Whip mixture to pasta.
Mix until well blended. Refrigerate until cool.
Serve and enjoy!
Apple-Nut Muffins With Streusel Topping


Ingredients:
all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, eggs, buttermilk, sour cream, butter, light brown sugar, sweet apple, walnuts, walnuts, walnuts, light brown sugar, light brown sugar, all-purpose flour, ground cinnamon, butter

Directions:
Preheat oven to 375º F. Grease a 12-cup muffin tin and set aside.
Into a large bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
In another bowl whisk together the eggs, buttermilk, and melted butter.
Add the sugar and whisk to combine.
Add ot the dry ingredients and mix until just combined.
Fold in the apples and walnuts.
Divide the batter among the muffin tin cups, filling each about 2/3 full.
To make the streusel topping, in a small bowl combine all the ingredients and stir until well combined and crumble.
Sprinkle about 1 tablespoon of the crumb mixture over the top of each muffin.
Bake until a tester inserted into a muffin comes out clean, about 25 minutes.
Remove from the oven and let sit in the muffin tin for 10 minutes.
Turn out onto a wire rack and let cool slightly before serving.