xiaoxl/recipe_data huggingface dataset:
Baked Egg and Asparagus Gratins


Ingredients:
unsalted butter, asparagus, heavy cream, garlic clove, eggs

Directions:
Preheat the oven to 350°.
In a pie plate, toss the bread crumbs with the melted butter.
Bake for 6 minutes, stirring once, until golden.
Meanwhile, fill a medium saucepan with water and bring to a rapid boil. Add the asparagus and cook until crisp-tender, about 3 minutes.
Drain the asparagus and refresh under cold running water, then pat dry.
In a small saucepan, simmer the heavy cream with the sliced garlic; season with salt and pepper.
Arrange the asparagus in 4 individual-size gratin dishes and season with salt and pepper.
Crack 2 eggs into each gratin dish, pour the garlic cream on top and sprinkle all over with the buttered crumbs.
Bake the eggs for 15 minutes, or until the whites are firm and the yolks are still runny.
Serve at once.
Filipino Steamed Rice, Cebu Style
Category: soups-stews-and-chili
By Yasmin Reyes

One of my childhood favorites from my hometown, Cebu City, in the Phillipines. When finished, you can steam this dish on a steamer for 10 minutes to mimic the effect of a steamed dish like what they do in dim sum restaurants. I personally think it tastes just fine without steaming.

Ingredients:
1 pound pork belly, cut into 3/4-inch cubes
2 teaspoons Chinese cooking wine
1 teaspoon oyster sauce
1 teaspoon cornstarch
½ teaspoon sesame oil
¼ teaspoon salt
1 pinch ground black pepper
1 teaspoon vegetable oil
1 tablespoon minced garlic
½ tablespoon fried shallots  (Optional)
3 cups water
1 tablespoon light soy sauce, or to taste
¼ teaspoon dark soy sauce
¼ pound uncooked medium shrimp, peeled and deveined
1 tablespoon cornstarch
3 tablespoons water
2 tablespoons frozen peas
2 tablespoons vegetable oil
2 tablespoons minced garlic
2 cups cooked jasmine rice, cooled, or more to taste
1 teaspoon oyster sauce
1 teaspoon light soy sauce
3 drops sesame oil, or to taste

Directions:
Mix pork belly with cooking wine, oyster sauce, cornstarch, sesame oil, salt, and black pepper in a bowl. Marinate in the refrigerator, at least 20 minutes. Heat vegetable oil in a pot over medium-high heat. Add garlic and shallots; cook and stir until fragrant, about 1 minute. Add the pork pieces; fry until browned, about 6 minutes. Pour in water, light soy sauce, and dark soy sauce. Cover with a lid and bring stew to a boil. Reduce heat to medium and cook until pork becomes tender and water is reduced by half, about 30 minutes. Cut shrimp into 3/4-inch pieces. Mix cornstarch and water together in a bowl. Bring stew to a boil. Add the shrimp and peas; cook until shrimp changes color, about 2 minutes. Quickly stir in the cornstarch mixture. Cook and stir until gravy is thickened, 7 to 10 minutes. Heat oil in a wok over medium-high heat. Saute garlic until fragrant, about 1 minute. Increase heat to high. Add rice; cook, breaking up the rice with a spatula, until loosened, 3 to 5 minutes. Add oyster sauce and soy sauce. Cook and stir until rice is fluffy and heated through, about 3 minutes. Add remaining sesame oil. Divide fried rice between 3 or 4 bowls. Portion the pork and shrimp stew equally over the rice.

Prep time: 10 mins
Cook time: 45 mins
Total time: 1 hr 15 mins
Yields: 4 servings

Calories: 465.9
Fat: 26.2 g
Saturated fat: 6.9 g
Carbohydrates: 33.8 g
Sugars: 0.4 g
Dietary fiber: 1.4 g
Protein: 21.6 g
Cholesterol: 83.9 mg
Sodium: 1312.3 mg
Air Fryer Chicken Kiev
Category: meat-and-poultry
By Soup Loving Nicole

Chicken Kiev is not a last-minute thing but one that takes planning and is well worth the effort. It's crispy on the outside while the butter mixture flavors the chicken throughout but still leaves that pop of butter when you cut it open. Traditionally it is deep-fried first prior to being baked, but this recipe eliminates that step and cooks it from start to finish in the air fryer, making it a healthier and quicker alternative.

Ingredients:
4 tablespoons butter, softened
2 tablespoons chopped fresh flat-leaf parsley
1 clove garlic, minced
1 teaspoon salt
2 (8 ounce) skinless, boneless chicken breast halves, pounded to 1/4-inch thickness
salt and ground black pepper to taste
2 sheets plastic wrap
½ cup all-purpose flour
1  egg, beaten
1 cup panko bread crumbs
1 teaspoon paprika
nonstick cooking spray

Directions:
Mix butter, parsley, garlic, and salt together in a bowl until evenly combined. Divide herbed butter in half and place on a baking sheet. Freeze for 10 minutes. Place chicken on a clean work surface and season with salt and pepper. Place 1/2 of the herbed butter in the center of each pounded chicken breast. Gather the sides of the chicken up around the butter mixture. Cover each ball of chicken in plastic wrap and twist to secure. Place back on the baking sheet and freeze for 30 minutes. Meanwhile, preheat an air fryer to 400 degrees F (200 degrees C). Place flour in a bowl, beaten egg in a second bowl, and panko and paprika in a third bowl. Remove plastic from chicken. Dredge each chicken breast first in flour, then in beaten egg, and finally in panko bread crumb mixture. Place breaded chicken in the basket of the air fryer. Spray the tops with cooking spray. Air fry for 5 minutes. Spray with nonstick spray again and cook for 5 minutes more. Transfer to a cutting board and let rest for 5 minutes.

Prep time: 15 mins
Cook time: 10 mins
Total time: 1 hr 10 mins
Yields: 2 servings

Calories: 782.5
Fat: 35.1 g
Saturated fat: 17.9 g
Carbohydrates: 63.7 g
Sugars: 0.5 g
Dietary fiber: 1.4 g
Protein: 63.5 g
Cholesterol: 292.4 mg
Sodium: 1826.3 mg
Spinach Salad With Blood Orange/Raspberry Vinaigr


Ingredients:
bacon, shallot, garlic, honey, cayenne pepper, white wine, brandy, sugar, fresh thyme leaves, fresh rosemary, apple cider vinegar, fresh spinach, sun-dried tomato, olive oil, artichokes, kalamata olives, capers, pine nuts, blood orange, asiago cheese

Directions:
Vinaigrette: Cook 4 strips bacon until crispy. Remove from pan and reserve. Discard 1/2 of bacon drippings.
Saute shallot and garlic until translucent. Add honey, cayenne pepper, white wine and brandy. Turn heat to high. Bring to simmer.
Add blood orange juice, raspberry preserves and sugar. Turn heat down to medium, add thyme and rosemary and reduce by half. Allow to cool to room temperature. Remove thyme and rosemary stems.
To food processor, add reserved bacon, raspberry reduction and apple cider vinegar. Process 1 minute.
With motor running, slowly add oil in slow steady stream. When all the oil is in, stop motor and scrape down sides with spatula.
Season with salt and pepper. Makes 2 cups.
Salad: Place spinach on large platter. Arrange remaining ingredients over spinach and toss with 1 cup vinaigrette.
Homemade Baked Ziti


Ingredients:
ground beef, sausage, onion, green pepper, garlic cloves, mushroom, tomato paste, tomato sauce, oregano, basil, bay leaves, fresh parmesan cheese, black pepper, soy sauce, ziti pasta, mozzarella cheese, mozzarella cheese, salt, canola oil

Directions:
Preheat oven to 350°F
To make the sauce: First, brown the ground beef and Port. Sausage in separate frying pans over medium heat.  Make sure the beef is in a large frying pan, and drain the fat. When the sausage is done, pat it dry with paper towels to remove the grease.  When the beef is just about done, grind the pepper over the beef, probably about 1 Tbsp worth.
Add about 1/2 to 1 Tbsp soy sauce and mix it in to  the beef.
You can replace the soy sauce with salt, but it adds a nice zing to the flavor.
At this point, I usually cut the onion into chunks and throw it into my Cuisinart with the garlic, and shred them to bits, and toss them in .
But sliced into small bits works well also.
Add the onion and garlic, and let cook down (covered] until the onion gets a little clear.
I add a little oil here sometimes, depending on how much fat was in the meat. Add the tomato paste, and mix it in .
I do the paste first because it makes it faster and easier to get the consistency right when the sauce comes in .
Add the sauce and mix it well.
Add generous amounts of the oregano and Italian Seasoning.
Don't go overboard on the basil though.
Add the bay leaves.
Let it simmer.
Mix it, and let it simmer longer.
Start the water boiling for the ziti.
Add some salt and oil to the water to make it boil quicker, and to help keep the zitis from sticking.
Throw the green pepper, sausage, and mushrooms into the sauce. Next stir about 4 or 5 Tbsp Parmesan cheese in to the sauce. When the ziti is done, drain them and dump into a large rectangular Pyrex.
I don't remember the exact size, but I think its around 9x18.
You may have a touch too many zitis, but they are delicious plain, so eat any extras.
Once the Parmesan has melted into the sauce and made it stringy, and the sauce has thickened, stir the sauce into the zitis.
Mix it all well.
Now, lay the sliced mozzarella over the ziti like shingles on a roof.
Sprinkle over some more Parmesan, maybe a tablespoons.
Bake at 350°F for 45 minutes to 1 hour.
Iced Pumpkin Scones
Category: bread
By Cheri

These scones are moist and sweet. They have a great pumpkin pie taste!

Ingredients:
2 cups all-purpose flour
¼ cup white sugar
3 tablespoons white sugar
1 tablespoon baking powder
½ teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon ground ginger
6 tablespoons cold butter, cut into 1-inch squares
½ cup canned pumpkin
1 large egg
3 tablespoons half-and-half
1 cup powdered sugar, or as needed
2 tablespoons milk, or as needed
1 cup powdered sugar
2 tablespoons milk
¼ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
1 pinch ground ginger
1 pinch ground cloves

Directions:
Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper. Combine flour, 1/4 cup plus 3 tablespoons sugar, baking powder, salt, cinnamon, nutmeg, cloves, and ginger in the bowl of a stand mixer. Mix using the paddle attachment. Add butter to the bowl and toss using a spatula to ensure butter is coated in flour mixture. Mix until mixture resembles cornmeal with butter pieces no bigger than a pea, about 2 minutes. Whisk pumpkin, egg, and half-and-half together in a bowl until blended. Fold pumpkin mixture into flour mixture until dough can be formed into a ball. Turn dough out onto a lightly floured surface press with your hands into a long rectangle, 3/4- to 1-inch thick. Use a pizza cutter to cut dough into 4 rectangles. Cut each rectangle into 2 triangles. Place dough triangles onto the prepared baking sheet. Bake in the preheated oven until scones begin to brown around the edges and on top, about 15 minutes. Transfer scones to a wire rack to cool completely, about 20 minutes. Mix powdered sugar and milk together in a small bowl, using more sugar or more milk to reach the desired consistency. Use a brush to spread glaze on the cooled scones. Allow to harden, about 10 minutes. Meanwhile, mix powdered sugar, milk, cinnamon, nutmeg, ginger, and cloves together in a small bowl. Drizzle spiced glaze over the first glaze and allow to harden completely, about 10 minutes more.

Prep time: 30 mins
Cook time: 15 mins
Total time: 1 hr 25 mins
Yields: 8 large scones

Calories: 383.4
Fat: 10.6 g
Saturated fat: 6.3 g
Carbohydrates: 68.7 g
Sugars: 42.7 g
Dietary fiber: 1.8 g
Protein: 4.8 g
Cholesterol: 48.8 mg
Sodium: 348.9 mg
Fresh Mozzarella Salad W/ Avocado, Roasted Corn & Tomato


Ingredients:
fresh mozzarella cheese, bocconcini, avocados, grape tomatoes, tomatoes, fresh basil leaves, arugula, red wine vinegar, red wine vinegar, Dijon mustard, lemon zest, lemon juice, fresh basil leaf, oregano leaves, flat leaf parsley, extra virgin olive oil, sea salt, fresh ground black pepper

Directions:
Preheat the oven to 400º F. Soak the corn in the sink or a bowl filled with cold water for 10 to 15 minutes. Place on a baking sheet with sides and roast for 20 to 25 minutes, until the kernels are tender. Cool to room temperature, then pull off and discard the husks and silks. Cut the kernels off the cob into a large bowl.
Add the mozzarella, avocados, tomatoes, basil, salt and pepper to the bowl with the corn. Drizzle 1⁄2 cup of the vinaigrette over the salad and toss gently. Be careful not to over-mix or mash the avocado. Season with more salt, pepper or vinaigrette to taste. Serve on a bed of the arugula or baby greens.
Summer Herb Vinaigrette:.
Combine the vinegar, mustard, lemon zest and juice, basil, oregano, and parsley in a small bowl, and stir to mix. Whisk in the olive oil in a slow, steady stream until all of the oil is incorporated. Season with salt and pepper. Use immediately or store refrigerated in an airtight container for up to three days.
Gingerbread Yeast Bread (Abm)


Ingredients:
milk, molasses, egg, butter, white bread flour, brown sugar, salt, cinnamon, ginger, active dry yeast

Directions:
Place all ingredients in pan according to machine directions., Use medium crust setting, or equivalent on your machine.
Geoduck With Squid Ink Coconut Milk


Ingredients:
clam, coconut milk, limes, salt, habanero peppers, sugar, salt, celery rib

Directions:
For the Geoduck:
Bring a pot of water to boil.
Prepare a bowl filled with ice water.
Blanch the geoduck in boiling water for 45 seconds.
Shock in ice bath.
Once cool cut the shell away from the meat.
Pull the guts away from the belly and siphon.
Peel the skin off of the belly and siphon.
Cut siphon away from the belly.
Save the belly for another use.
Split the siphon in half lengthwise and rinse the sand out.
Thinly slice the siphon at an angle and keep cold.
For the Squid ink coconut milk:
Zest and juice the limes.
Mix all together in a bowl and whisk. Season to taste.
For the Pickled habanero peppers:
Thinly slice the peppers. Discard the seeds and tops.
Bring to boil the vinegar, pinch salt, and sugar.
Pour over the sliced peppers. Let cool.
For the Blanched celery:
Slice the celery thinly on a bias. Blanch quickly and place in ice bath.
To plate:
Place about 1-2 Tablespoons of squid ink sauce on plate.
Lay the thinly sliced geoduck on top of the squid ink sauce.
Season the geoduck with a little flake salt.
In a bowl mix together picked cilantro, pickled habaneros, blanched celery, salt, and a little olive oil.
Place on top of the geoduck.
Garnish with nasturtium petals.
Lunch Pizza - Tortilla 6 Pts, Pita 7 Pts


Ingredients:
tortillas, tomato sauce, green peppers, red onion, mushroom, chicken, olive oil, low fat mozzarella

Directions:
Brush tortilla or pita with sauce.
Saute mushrooms, onions, peppers in olive oil until softened. Add the Roasted pepper and parmesean vinegrette and turn off heat.
Load up tortilla or pita and add low-fat cheese.
Bake in 400 F oven until cheese melts or to your crispiness.
Tex-Mex Lasagna


Ingredients:
lean ground beef, onion, garlic, stewed tomatoes, cumin, salt, egg, small curd cottage cheese, cheddar cheese, corn tortillas, cheddar cheese

Directions:
In a large skillet, cook beef, onion, and garlic until meat is no longer pink.
Stir in enchilada sauce, tomatoes, cumin, and salt.  Bring to a boil, then reduce heat and simmer for 20 minutes.
In a small bowl, combine the egg and cottage cheese.
Spread 1/3 of the meat sauce in a greased 9x13 inch baking dish.
Top with half of the 4-cheese blend, tortillas and cottage cheese mixture.  Repeat layers.
Top with remaining meat sauce and sprinkle remaining 1 cup cheddar cheese.
Cover and bake at 325 degrees for 25 minutes.
Uncover and bake an additional 10 minutes.
Patriot Day Mini Pies (Lunch Box Surprise)


Ingredients:
miniature graham cracker pie crusts, strawberry Jell-O gelatin dessert, Jello gelatin, Cool Whip

Directions:
Starting at the left side of the pie crust, place red Jell-O stars up to the center of the pie crust.
Place Cool Whip or Whipped Cream in a line down the center of the pie shell.
Fill right side with blue Jell-O stars.
Place a dollop of Whipped Cream in the center.
Green Beans With Chili-Orange Oil


Ingredients:
olive oil, orange zest, red pepper flakes, green beans, black pepper

Directions:
In a small bowl, combine oil and orange zest. Let infuse for 2-3 hours. In the last hour, stir in red pepper flakes. Strain oil through a fine sieve and reserve orange strips for garnish.
Place beans in a steamer and cook until tender, about 5 minutes. Remove from steamer and set aside.
While beans are cooking, in a skillet over medium heat, heat ½ tablespoons chili-orange oil. Add vegetables and cook, stirring often, until warmed through and tender, about 3 minutes. Season with pepper, drizzle remaining oil and pour orange juice; sauté for 15 seconds.
Transfer beans in a serving dish and garnish with reserved orange strips.
Note: Use asparagus instead of green beans.
--4 Cheese Baked Ziti--


Ingredients:
ziti pasta, penne pasta, alfredo sauce, sour cream, eggs, ricotta cheese, parmesan cheese, romano cheese, fresh parsley, part-skim mozzarella cheese

Directions:
Cook pasta according to package directions; drain and return to the pan.
Stir in Alfredo sauce and sour cream. Spoon half into a lightly greased 3-qt. baking dish.
Combine the eggs, ricotta cheese, 1/4 cup Parmesan cheese, Romano cheese and parsley; spread over pasta.
Top with remaining pasta mixture; sprinkle with mozzarella and remaining Parmesan.
Cover and bake at 350° for 25 minutes. Uncover; bake 5-10 minutes longer or until bubbly.
Serve with tossed salad and buttered Italian bread.
Best Ever Macaroni & Cheese


Ingredients:
elbow macaroni, salt, water, American cheese, salt, pepper, butter, egg, milk, butter

Directions:
Bring water to boil in a sauce pan.
Add 1 teaspoon of salt & macaroni to pan and stir.
When water boils again, reduce heat and cook for 10 minutes, drain macaroni.
Butter or coat a 2-quart casserole dish with cooking spray.
Cover the casserole dish with a layer of macaroni.
Add a layer of grated American cheese.
Salt and pepper to lightly cover layer, add a small amount of butter.
Repeat layering procedure, end with a layer of cheese.
Beat one egg, add 1 1/4 cup milk and stir together.  Pour egg/milk mixture over macaroni & cheese.  If necessary, add enough milk to bring the milk level with 3/4-inch of top of macaroni & cheese.
Bake at 350 degrees for 30-40 minutes, uncovered.
Curried Sausage and Kale


Ingredients:
red onion, celery, carrot, olive oil, bulk Italian sausage, kale, water, curry powder, israeli couscous

Directions:
Place onion, celery and carrot into a food processor and fine chop.
Chop kale into 1" pieces and set aside in a bowl.
Saute the mixture with the olive oil in a large sauce pot (at least 4qt.] until onions are soft at med-high temperature (about 5 minutes].
Add sausage to mixture, and cook until done (break up the sausage and mix into the mirepoix so that it has a fine texture].
Add kale to the mixture.  Saute kale until it turns bright green (about 1-2 minutes].
Turn heat to high.  Add stock, curry powder and vinegar and bring to a boil.
Add Israeli couscous and return to a boil.
Turn heat down to low and simmer until couscous is done (about 20 minutes].
Set aside for approximately 5 minutes and serve.
Sweet Hawaiian Mango Yeast Bread (Bread Machine)


Ingredients:
guava, egg, butter, honey, salt, bread flour, dry milk, fast rising yeast, quick-rising yeast, dried mango

Directions:
Place ingredients in bread machine container in order directed by manufacturer.
Cycle: white, sweet.
Add mango at the beep(20 min after start].
Setting: Medium.
For those of you who like a softer crust, as soon as it comes out of the bread machine, place in a plastic grocery bag and tie it closed till it cools.
David's Sweet Iced Tea


Ingredients:
tea bags, water, sugar

Directions:
Tie tea bags together.
Bring 4 cups water to boil, add tea bags and take off heat.
Cover and let sit for about an hour.
Pour tea into gallon container and squeeze tea bag excess into gallon container with clean hands.
Add sugar and stir.
Finish filling container with water, stir and serve.
Coconut Cream Pie


Ingredients:
sugar, cornstarch, salt, half-and-half, eggs, unsalted butter, vanilla extract, heavy cream, powdered sugar, vanilla extract

Directions:
To make Custard: In heavy saucepan, whisk together sugar, cornstarch, an salt.
Slowly stir in the half-and-half until smooth.
Bring to a boil over medium-high heat, stirring constantly.
Lower heat to maintain simmer and cook, stirring constantly 2 to 3 minutes.
Place egg yolks in a bowl and slowly whisk 1 cup of hot cream into them.
Pour mixture back into the saucepan and cook over low heat, stirring constantly until the mixture thickens and just begins to"steam", 4 to 5 minutes.
Do not let boil.
Remove pan from heat and stir in butter and vanilla until smooth.
Strain through a fine-mesh sieve into a bowl.
Cover with plastic wrap directly on the surface and cool on a wire rack.
When cool, gently fold in the coconut.
Chill for 1 hour.
Make the whipped cream: Put cream, sugar and vanilla in a bowl and beat until thickened using an electric mixer on high.
Assemble pie: Pour the cooled custard into the prebaked crust.
Mound the whipped cream over the filling and sprinkle with the coconut and nuts.
Chill for 2 hours before serving.
Super Easy, Super Tasty Vegan Waffles


Ingredients:
flour, baking powder, salt, sugar, soymilk, sparkling water

Directions:
Combine all of the dry ingredient in a big bowl.
In a second bowl mix oil, soy milk and water.
Add this mixture to the dry ingredients and using an electric mixer mix on medium speed until a smooth batter has formed. The dough should be soft and rather thick close to pancake batter. If its too thick add in a tad more milk or water.
Allow the dough to sit for 10 minutes before using. If youre in a hurry you can skip this step, the waffles will still turn out great.
Bake the dough in a pre-heated waffle iron until the waffles are golden and cooked through. How long this takes will vary greatly from waffle iron to waffle iron.
Enjoy with topping of your choice. :].
Breakfast Tex Mex Haystacks


Ingredients:
salt, cumin, chili powder, panko breadcrumbs, butter, eggs, sour cream, cilantro, sun-dried tomatoes, scallions, salsa, bacon

Directions:
Mix the hash browns, salt, 1 teaspoon cumin, chili powder,Panko and cheese in a bowl and stir with a spatula.
Heat the oil in a large 10-12 inch skillet over medium heat until hot. Divide the potato mixture into 4 servings and drop into the hot oil. Cook 3 minutes on 1 side and turn each stack and continue to cook until golden on both sides. When done remove from oil and place on dish . Cover with foil.
Heat the butter in a non-stick skillet over low heat. . Add the eggs one at a time and cook 2-3 minutes and flip. They should be over easy.
While they are cooking mix the sour cream in a small bowl with the cilantro,reserved cumin, tomatoes, and the whites of the scallions.
When the eggs are done prepare each stack. Plate 1 haystack on a small dish, top with an egg , 2 tablespoons salsa, a slice of bacon cut in half and crossed and a dollop of the sour cream garnished with the greens from the scallions. Yield: 4.
Graham Cracker Crust I
Category: desserts
By Carol

This goes great with many pies.

Ingredients:
1 ½ cups finely ground graham cracker crumbs
⅓ cup white sugar
6 tablespoons butter, melted
½ teaspoon ground cinnamon  (Optional)

Directions:
Mix graham cracker crumbs, sugar, melted butter or margarine, and cinnamon until well blended . Press mixture into an 8 or 9 inch pie plate. Bake at 375 degrees F (190 degrees C) for 7 minutes.  Cool.  If recipe calls for unbaked pie shell, just chill for about 1 hour.

Prep time: 10 mins
Cook time: 7 mins
Total time: 17 mins
Yields: 1 pie crust

Calories: 175.6
Fat: 10.2 g
Saturated fat: 5.7 g
Carbohydrates: 20.5 g
Sugars: 13.2 g
Dietary fiber: 0.5 g
Protein: 1.2 g
Cholesterol: 22.9 mg
Sodium: 156.6 mg
LLL Baking Mix Muffins


Ingredients:
baking mix, brown sugar, honey, milk, water, egg, butter, cinnamon

Directions:
Beat together sugar, milk, melted butter and egg., Stir into Mix just until moisted., Fold in fruit and/or nuts., Fill greased muffin cups and bake at 425 for 20 minutes.