xiaoxl/recipe_data huggingface dataset:
Teriyaki Salmon
Category: main-dish
By Katzmeow

Salmon is a favorite of my husband. This recipe never fails to be a hit, whether we broil the salmon in the oven or grill it outdoors. Pair it with some homemade teriyaki fried rice to complete your meal.

Ingredients:
¼ cup sesame oil
¼ cup lemon juice
¼ cup soy sauce
2 tablespoons brown sugar, or more to taste
1 tablespoon sesame seeds
1 teaspoon ground mustard
1 teaspoon ground ginger
¼ teaspoon garlic powder
4 (6 ounce) salmon steaks

Directions:
Mix sesame oil, lemon juice, soy sauce, brown sugar, sesame seeds, ground mustard, ginger, and garlic powder in a small saucepan over low heat. Bring to a simmer, stirring until sugar has dissolved. Set aside 1/2 cup of marinade for basting. Pour remaining marinade into a resealable plastic bag and place salmon into the marinade. Squeeze air out of the bag, seal, and marinate the salmon steaks for at least 1 hour (2 hours for better flavor). Drain and discard used marinade. Set oven rack about 4 inches from the heat source and preheat the oven's broiler. Place salmon steaks into a broiler pan and broil for 5 minutes. Brush steaks with reserved marinade, turn, and broil until fish is opaque and flakes easily, about 5 more minutes. Brush again with marinade.

Prep time: 10 mins
Cook time: 15 mins
Total time: 1 hr 25 mins
Yields: 4 servings

Calories: 410.8
Fat: 25.8 g
Saturated fat: 4.6 g
Carbohydrates: 10.3 g
Sugars: 7.3 g
Dietary fiber: 0.6 g
Protein: 33.6 g
Cholesterol: 82.5 mg
Sodium: 972.6 mg
Strawberry Cheesecake Bites
Category: desserts
By Alex

Strawberries are stuffed with a cream cheese filling for a cute two-bite dessert. Can be prepared the night before, but not much earlier than that as the berries may become soggy.

Ingredients:
1 (8 ounce) package cream cheese
½ cup confectioners' sugar
2 teaspoons vanilla extract
12 large fresh strawberries, hulled
2 tablespoons graham cracker crumbs
2 (1 ounce) squares semisweet chocolate chips  (Optional)
1 teaspoon canola oil  (Optional)

Directions:
Line a baking sheet with waxed paper. Beat together the cream cheese, confectioners' sugar, and vanilla extract in a bowl until smooth. Spoon the mixture into a piping bag fitted with a large round tip. With a sharp paring knife, cut a cone shape out of the top of each strawberry to leave a small hollow. Pipe about 1 tablespoon of the cream cheese filling into each strawberry, making sure that the filling overflows a bit out of the top of the strawberry. Place the graham cracker crumbs into a shallow bowl. Dip the filled side of the strawberry into the graham cracker crumbs, coating the exposed filling with crumbs. Melt the chocolate and canola oil in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each interval, until warm and smooth, 1 to 3 minutes (depending on your microwave). Dip the unfilled ends of the strawberries into the melted chocolate and place on the prepared baking sheet; refrigerate until set.

Prep time: 20 mins
Cook time: 5 mins
Total time: 45 mins
Yields: 12 servings

Calories: 122.8
Fat: 8.4 g
Saturated fat: 5 g
Carbohydrates: 10.8 g
Sugars: 8.9 g
Dietary fiber: 0.7 g
Protein: 1.8 g
Cholesterol: 20.5 mg
Sodium: 61.4 mg
Better Chocolate Chip Zucchini Bread
Category: bread
By Emma

Traditional zucchini bread using some healthy alternatives but still moist and delicious. If loaves get too dark when cooking, cover the loaf pans with aluminum foil.

Ingredients:
3 cups all-purpose flour
½ cup ground flax seed
1 tablespoon ground cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup white sugar
½ cup vegetable oil
½ cup applesauce
½ cup brown sugar
3  eggs
1 tablespoon vanilla extract
3 cups grated zucchini, or more to taste
½ cup miniature semisweet chocolate chips

Directions:
Preheat oven to 325 degrees F (165 degrees C). Grease two 8x4-inch loaf pans. Whisk flour, flax, cinnamon, baking soda, baking powder, and salt together in a large bowl. Beat white sugar, vegetable oil, applesauce, brown sugar, eggs, and vanilla extract together in another bowl. Stir flour mixture into egg mixture until batter is well-mixed. Fold zucchini and chocolate chips into batter; pour batter into prepared loaf pans. Bake in the preheated oven until a knife inserted into the center of a loaf comes out clean, about 60 minutes. Cool in the pans for 10 minutes before removing loaves from pans.

Prep time: 20 mins
Cook time: 1 hr
Total time: 1 hr 30 mins
Yields: 2 loaves zucchini bread

Calories: 289.1
Fat: 11.2 g
Saturated fat: 2.3 g
Carbohydrates: 43.8 g
Sugars: 23.6 g
Dietary fiber: 2.5 g
Protein: 4.8 g
Cholesterol: 34.9 mg
Sodium: 274.2 mg
Italian Sausage Soup
Category: soups-stews-and-chili
By SALLYJUN

A hearty winter favorite.

Ingredients:
1 pound Italian sausage
1 clove garlic, minced
2 (14 ounce) cans beef broth
1 (14.5 ounce) can Italian-style stewed tomatoes
1 cup sliced carrots
1 (14.5 ounce) can great Northern beans, undrained
2 small zucchini, cubed
2 cups spinach - packed, rinsed and torn
¼ teaspoon ground black pepper
¼ teaspoon salt

Directions:
In a stockpot or Dutch oven, brown sausage with garlic.  Stir in  broth, tomatoes and carrots, and season with salt and pepper. Reduce heat, cover, and simmer 15 minutes. Stir in beans with liquid and zucchini. Cover, and simmer another 15 minutes, or until zucchini is tender. Remove from heat, and add spinach.  Replace lid allowing the heat from the soup to cook the spinach leaves.  Soup is ready to serve after 5 minutes.

Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins
Yields: 6 servings

Calories: 385.4
Fat: 24.4 g
Saturated fat: 8.8 g
Carbohydrates: 22.5 g
Sugars: 4.4 g
Dietary fiber: 5.7 g
Protein: 18.8 g
Cholesterol: 57.5 mg
Sodium: 1258.7 mg
Chili Biscuit Relleno


Ingredients:
cornmeal, Velveeta cheese, green chilies

Directions:
Cut the Velveeta into small cubes.  Drain the chilis.
Spray 10 cups of a medium-sized muffin pan with cooking spray.  Sprinkle each lightly with cornmeal.
Press 1 piece of biscuit dough onto bottom and up sides of each cup.
Fill center of each cup with Velveeta cubes.  Top each with 1 teaspoon chilis.
Bake at 375 degrees for 12-14 minutes, or until biscuits are golden brown.
Quick Colorado Paella


Ingredients:
olive oil, onion, brown rice, white rice, salt, black pepper, chicken broth, diced tomatoes, garlic, edamame, saffron thread, frozen shrimp

Directions:
Heat a large saute pan over medium-high heat. Add oil to pan; swirl to coat. Add sausage and onions to pan; saute until onions begin to turn translucent, stirring occasionally.
Add rice to pan.
Stirring continuously, stir in salt, paprika, and pepper; sauté 30 seconds.
Add chicken broth, tomatoes, and garlic; bring to a boil. Cover, reduce heat to medium, and simmer 10 minutes or until rice is tender and liquid is almost absorbed. (If you're not using instant rice, increase this cooking time to regular rice-cooking time, about 20 minutes.].
Stir in edamame and saffron. Stir shrimp into rice mixture. Cover and cook 4 minutes or until shrimp are warmed (if already cooked] or until cooked (if starting from raw] and liquid is absorbed.
Remove from heat and serve.
Smokey Creole Seasoning


Ingredients:
paprika, salt, garlic powder, black pepper, onion powder, dried oregano, dried parsley, dried thyme

Directions:
Combine all ingredients thoroughly., Store out of direct light., Store for 6-12 months.
Guilt-Free Spicy Omelet


Ingredients:
roma tomato, onion, bell pepper, celery, fresh ground black pepper, dried cilantro

Directions:
You'll need a microwave egg poacher for this recipe. These handy gadgets make 2 eggs at a time and can be purchased inexpensively in the kitchen plastics section of your grocery or dept store.
Crack the shell on each egg. Drop one egg each into pockets of microwave egg poacher. Use a small straining spoon to remove yolks and discard.
Mix tomatoes, celery, onions, and bell pepper in a bowl, then spoon half the contents of your bowl over each egg. (Note: Plan ahead and keep a few plastic containers in your fridge with washed pre-chopped veggies you use frequently. When you need them, they are already chopped and ready].
Sprinkle 1/2 tsp cilantro and 1/2 tsp fresh ground black pepper over each egg.
Close the top of the microwave egg poacher over your your eggs. Cook about 1 minute on High in your microwave. Use a tablespoon to scoop out your eggs when done.
Serve with a few half slices of turkey bacon and a slice of white toast (no butter].
Stove Top Sirloin


Ingredients:
canola oil, onion, water, chicken bouillon cube, yellow mustard, Worcestershire sauce, adobo seasoning, garlic powder

Directions:
Cut Steak in half.
Brown in skillet on medium heat with canola oil.
Remove steak from skillett.
Add the rest of the ingredients.
Bring to a boil.
Add the steak and let simmer for 20 minutes or until steak is done to your liking.
Remove and serve with onions and sauce on top of the steak.
Black Bean Dip


Ingredients:
black beans, bacon, Tabasco sauce, Worcestershire sauce, onion, garlic, sour cream, sugar

Directions:
Blend beans in a blender until creamy., Saute onion and garlic in bacon fat until brown., Add all ingredients except bacon and sour cream., Cook over medium heat until boiling, stir occasionally to avoid sticking., Remove from heat at least 10 minutes before serving to allow thickening., Top with sour cream and bacon., Serve with hot tortilla's or corn chips.
Take-Out Umami Cauliflower Fried Rice


Ingredients:
cauliflower, onion, garlic, crushed red pepper flakes, carrot, eggs, soy sauce, fish sauce

Directions:
Break down cauliflower head into even sized chunks. Put cauliflower in food processor while its raw --  Pulse it until it looks like rice but not to the point where you have a puree thing or it's not rice --.
Microwave riced cauliflower for 5 minutes so it steams and doesn't roast in the pan. The texture is closer to real rice.
On medium high heat, heat the oil in a large skillet or wok.  Add the onion, garlic, and opt crushed peppers. Stir fry until fragrant add carrot about 2 minutes later.
Add peas and riced/steamed cauliflower. Lower the heat to medium low and push the mixture off to one side, then pour eggs on the other side of skillet and stir fry until scrambled.
Add fish and soy sauce and blend all together well. I usually just eye it. Stir fry until everything is well mixed and heated through.
Everything Breakfast Bar


Ingredients:
oatmeal, baking powder, salt, cinnamon, eggs, pumpkin, milk, maple syrup, Splenda sugar substitute, brown sugar, vanilla, raisins

Directions:
Preheat oven to 325°F., In large bowl combine oatmeal, baking powder, salt and cinnamon., Mix in remaining ingredients., Spread in greased 9x13 pan., Bake for 40 minutes., Enjoy!
Mushroom Pico De Gallo


Ingredients:
button mushrooms, red onion, fresh cilantro, olive oil, cooking sherry, salt, pepper, lime

Directions:
Finely chop all of the ingredients and mix well in a bowl. If you don't like a strong onion flavor, use a shallot instead.
Add your olive oil, lime juice and cooking sherry to the bowl, mix well, add more if needed.
Salt and pepper to taste (doesn't need to be exactly 1/2 teaspoons of each].
Breakfast Corn Muffins
Category: bread
By NikkiDoc74

This easy recipe for corn muffins hold a surprise filling.  These are great for breakfast!

Ingredients:
¾ cup cornmeal
1 ½ cups all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
½ cup butter
¼ cup honey
⅔ cup white sugar
2  eggs
½ cup buttermilk
1 large ripe banana, cut into 1 inch slices
½ cup peanut butter

Directions:
Preheat an oven to 400 degrees F (200 degrees C). Grease 12 muffin cups, or line with paper muffin liners. Combine cornmeal, flour, baking powder, and salt in a bowl. Beat the butter, honey, and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Pour in the flour mixture alternately with the buttermilk, mixing until just incorporated. Fill each muffin cup about 1/3 full. Place a banana slice onto the batter in each cup and top with about 1/2 teaspoon of peanut butter, pressing down slightly to cover the banana. Continue to fill each muffin cup with batter, until the cup is 2/3 full. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Prep time: 25 mins
Cook time: 20 mins
Total time: 55 mins
Yields: 12 muffins

Calories: 310.4
Fat: 14.4 g
Saturated fat: 6.4 g
Carbohydrates: 41 g
Sugars: 20 g
Dietary fiber: 1.7 g
Protein: 6.5 g
Cholesterol: 51.7 mg
Sodium: 244.7 mg
Wallis' Apple Tartin Cake


Ingredients:
cooking apples, butter, white sugar, cinnamon, self raising flour, plain flour, water, vanilla, butter, sugar

Directions:
Apple mix:
Peel, core and slice the apples and set aside.
In a large, heavy based frypan, melt the butter then add the sugar.  When golden (almost brown] add the cinnamon.  Remember to stir constantly as caramel burns fast!
Add the apples and cook for 60 seconds.
Pour mix evenly into a well greased and well lined 20cm round cake tin.
Let cool while making the cake mix.
Cake:
In a medium sized bowl, add the flour, sugar, butter and vanilla, beat.
Add the water a little at a time.  It will be quite thick, this is correct.
Gently add "blobs" of the mix all over and pat the cake mix over the apples (Wallis used a fork].
Place into a pre-heated 200oC oven for 50 -55 minutes.
Once cooked, cool in the tin for 10 mins and then turn onto a plate.
traditionally enjoyed at room temperature with a blob of cream and a cup of tea for afternoon tea.
Pasta With Broccoli and Blue Cheese


Ingredients:
fettuccine pasta, broccoli florets, parmesan cheese, blue cheese, garlic cloves, butter, cracked black pepper

Directions:
Cook pasta according to directions.  Add the broccoli when pasta almost done to partially cook it.
Heat saucepan and melt butter.  Lightly sauté the garlic.  Add the drained pasta and broccoli and sauté for about 3-4 minutes, adding more butter if necessary. Add cracked black pepper.
Transfer to serving bowl and mix in the crumbled blue cheese and grated parmesan cheese.
Mix well and serve.
Peach Cake


Ingredients:
instant vanilla pudding, eggs, water, sugar, cream cheese

Directions:
combine cake mix, pudding, eggs, water and oil.
pour into a lightly greased 13x9" baking pan --
pour peaches over cake mix,.set aside.
combine sugar, cream cheese and 5 tbls of reserved peach juice -- beat till smooth --
pour over peaches and bake at 350* for 50 minutes.
Apple Cranberry Lattice Tart


Ingredients:
butter, sugar, flour, walnuts, cinnamon, ground cloves, baking powder, apples, lemon juice, cranberries, butter, sugar, brown sugar, butter, egg, water

Directions:
Crust:
Preheat oven to 350.  cream together the butter and sugar. Beat in the egg yolks until smooth.
In a separate bowl, combine the flour, ground nuts, cinnamon, cloves and baking powder.
Add the dry mixture to the butter mixture and mix till just combined.
Using a 9 inch tart pan with removable bottom, press 2/3 of the dough into the bottom and up the sides of the pan about 1/2 inch.  Set aside.
Filling: In a medium bowl, toss the apples with the lemon juice to prevent them from browning.  Add the cranberries and set aside.
In a medium skillet, melt the butter over low heat.
Add the sugar and brown sugar adn cook for 1-2 minutes, until sugar starts to melt.
Stir in the orange juice till combined.  Add the apple-cranberry mixture and continue stirring with a wooden spoon until the fruit is coated and teh mixture is bubbly, about 3-4 minutes.
Remove from heat and allow to cool.
Assembly: spread the apple mixture evenly in the crust, dot with the butter.
Roll out the remaining dough approximately 1/4 inch thick and cut into 3/4 inch strips long enough to cover the tart.
Arrange the strips diagonally 1/2 inch apart in a lattice pattern over the apple filling.
Whisk together the egg and water and brush the strips lightly with the mixture.  Bake for 40 minutes or till golden brown.
Cool slightly before serving.
Tart may be baked up to 24 hours in advanced and reheated for about 10 minutes before serving.
Chef John's Buttermilk Pie
Category: desserts
By Chef John

Not only is this buttermilk pie easy to make and beautiful to look at, it's also bursting with the kind of bright, tangy flavor that no other custard-style pie can touch. This is sort of like a vanilla custard, meets lemon meringue pie, meets very light cheesecake. Except better.

Ingredients:
1  prepared dough for 1 (9-inch) single crust pie
½ cup unsalted butter, room temperature
1 ½ cups white sugar
3 tablespoons all-purpose flour
¼ teaspoon kosher salt
3  large eggs
1 teaspoon vanilla extract
⅛ teaspoon freshly grated nutmeg
Zest from 1 lemon
Juice from 1 lemon
1 cup buttermilk

Directions:
Preheat oven to 350 degrees F (175 degrees C). Roll out pie dough large enough to fit pie dish with just a bit of overhang. Transfer dough to pie dish and gently fit into dish. Trim excess dough hanging over the edge. Fold about 1/2 inch of the edge of the dough to the inside edge of the pie crust to reinforce it. Crimp the edge. Prick the bottom and sides of the crust with a fork about 10 times. Place a sheet of parchment paper gently into the crust and fill with pie weights or dried beans so pie crust doesn't bubble up with you bake it. Bake in preheated oven 15 minutes. Remove dish from oven; lift weights from pan with edges of parchment paper. Allow crust to cool completely. Place butter in mixing bowl; add sugar. Smear together until completely combined using a spatula, 4 or 5 minutes. Add flour and salt. Mix together until combined. Stir in 3 eggs; mix until slightly blended. Then using a whisk, whisk together until mixture is fairly smooth and creamy. Pour in vanilla extract. Add nutmeg, zest of lemon, lemon juice, and buttermilk. Whisk until thoroughly mixed, 2 or 3 minutes. Pour into pie shell. Bake in preheated oven until golden brown and just set, 45 to 55 minutes. Pie should have a slight wiggle, but not a soupy "jiggle." Cool to room temperature. Refrigerate until chilled, 1 to 2 hours.

Prep time: 20 mins
Cook time: 1 hr
Total time: 1 hr 20 mins
Yields: 1 (9-inch) pie

Calories: 414.7
Fat: 21.2 g
Saturated fat: 9.9 g
Carbohydrates: 52.6 g
Sugars: 39.5 g
Dietary fiber: 1.1 g
Protein: 5.2 g
Cholesterol: 101.5 mg
Sodium: 237.1 mg
Dawson City Sourdough Starter and Sourdough Bread


Ingredients:
flour, warm water, flour, sugar, salt, egg, warm water, flour

Directions:
STARTER:
Mix equal amounts flour and blood-warm water in a container larger enough for the mixture to double. The container should be glass or crockery. Do not screw the lid on tight; the gases will need to escape. (A plastic container could also be used, just don’t fit the lid on tight.]
Place the container in a warm spot for 2 or 3 days, until it has started to bubble and become smooth. Yes, you’re basically waiting for it to go bad! A layer of alcohol - yes, alcohol - will develop on top; stir this down before using. The more potent your sourdough, the more alcohol you’ll get, so be proud: you are making yeast, and it will smell like it! If it grows green mold, you can scoop it out or stir it in, it won’t hurt you. However, if it turns orange, throw it away and start over.
Replenish your starter each time you use it, or once a week. Remember: it is a living thing! You have to feed it regularly. If you don’t use it, take out one cupful and replace with ½ cup of flour and ½ cup of water.
Keep the starter on a warm shelf. If you are not going to use it, store it in the fridge, but remove it a day before you want to use it so it will become active again. When you use your sourdough, replace what you took out with 1/2 cup of blood-warm water and 1/2 cup of flour.
BREAD:
In a large bowl, combine the flour, sugar and salt. Make a well in the center, and add the sourdough starter, egg, oil and warm water. Stir together and add more water or flour as necessary to form a pancake batter-like consistency. Cover with greased waxed paper and a towel and set in a warm place to rise.
When doubled and all bubbly, mix in enough flour (about 4 cups] to enable it to be kneaded into a smooth elastic ball. Let this rise again until doubled, about 4 hours, and then punch down and shape into loaves or biscuits.
Let this rise again until doubled and then bake in a 400°F (200°C] oven for about 10 minutes and then turn the oven down to 300°F (150°C] and let bake 30-40 minutes longer until the loaves sound hollow when you knock on them. Brush the loaves with butter.
[b]CREDITS:[/b].
Recipe tested by Chef David Fairbanks, Algonquin College School of Hospitality and Tourism.
This traditional recipe was submitted by Parks Canada staff at Dawson Historical Complex National Historic Site.
Rainbow Vanilla Cupcakes


Ingredients:
unsalted butter, sugar, eggs, pure vanilla extract, salt, baking powder, flour, skim milk

Directions:
1.	Preheat oven to 375°F.
2.	In a large bowl cream together butter and sugar. Add in eggs, two teaspoons vanilla, salt and baking powder. Add flour and milk in batches, starting and ending with flour. Stir until batter is smooth and satiny.
3.	Evenly divide prepared batter into several different bowls. The amount of bowls will depend on the amount of colors you want to add.
4.	Add food coloring to each bowl until you get the desired color.
5.	I usually do 6 colors: red, orange, yellow, green, blue, and purple.
6.	Line your muffin tin with paper cups and spoon in colored batter into cups.
7.	For 6 colors, I recommend spooning in ½ tablespoon of each color in each cup. For a smaller amount of colors, use 1 tablespoon.
8.	Bake at 375°F for 15-20 minutes.
9.	Allow cupcakes to cool for about 45 minutes and frost.
Butterflied Baked Jumbo Shrimp


Ingredients:
shrimp, fresh oregano, fresh thyme leave, fresh parsley, fresh basil, garlic, butter, arugula, olive oil

Directions:
Preheat oven to 400°.
Spread bread crumbs on baking sheet and toast in oven until golden brown, about 10 minutes.
Remove from oven and cool.
Raise oven temperature to 500°.
Butterfly shrimp, then turn the shrimp over and make 3 small shallow slits horizontally across the shrimp being careful not to cut all the way through to prevent shrimp from curling during cooking.
Season with salt and pepper and set aside.
Mix together oregano, thyme, parsley, basil and garlic and add to the bread crumbs along with salt and pepper.
Brush baking dish with some of the melted butter, coating the bottom well.
Dip the shrimp in the butter, opened side down, then dredge in the crumb mixture, pressing so they stick.
Place shrimp, bread crumb side up in baking dish in one layer.
Drizzle the tops with a little more of the melted butter.
Bake for about 5 minutes or until shrimp are cooked and bread crumbs are browned.
Toss arugula with olive oil and lemon juice and season with salt and pepper.
Divide among 4 plates and place 4 shrimp around pile of arugula.
Drizzle with more butter and serve with lemon wedges.
EGGWHITE VEGGIES AND PITa POCKETS


Ingredients:
fresh mushrooms, asparagus, salt

Directions:
Step 1.
Heat oil in non-stick pan. Add mushroom, asparagus, garlic and salt. Cover and cook for 5 mins or until they are tender.
Step 2.
Stir occasionally. Add egg whites and cook without stirring until edges and bottom are set. Once it is set, scrambled it continuously.
Step 3.
Divide the egg mixture and add in the pita pocket. Drizzle oil on a non-stick pan and heat the pita bread from both side.
Healthy Morning Muffins


Ingredients:
all-purpose flour, brown sugar, baking soda, baking powder, ground cinnamon, coarse salt, old fashioned oats, raisins, egg, skim milk, carrots, banana

Directions:
Preheat oven to 400 degrees.
Coat a 12-cup muffin pan with cooking spray.
In a large bowl, whisk together flour, brown sugar, baking soda, baking powder, cinnamon, and salt until there are no lumps.
Stir in oats and raisins.
Add oil, egg, milk, carrots, and banana and stir until blended.
Fill each muffin cup with 1/4 cup batter. Bake until a toothpick inserted in center of a muffin comes out clean, 23 to 25 minutes.