xiaoxl/recipe_data huggingface dataset:
Sylvia's Ribs
Category: meat-and-poultry
By Sylvia Rose

Ooey gooey good!  Never a leftover. You can also add finely chopped onions, soy sauce, etc.

Ingredients:
8 pounds pork spareribs
3 cups ketchup
1 cup barbeque sauce
1 cup brown sugar
2 ½ tablespoons lemon juice
2 teaspoons Worcestershire sauce
1 dash hot pepper sauce, or to taste
3 tablespoons steak sauce, (e.g. Heinz 57)
2 cloves garlic, minced

Directions:
Place the ribs in a large stock pot with enough water to cover. Bring the water to a boil and cook over medium-high heat for 1 hour. Preheat oven to 350 degrees F (175 degrees C). In medium saucepan, combine ketchup, barbeque sauce, brown sugar, lemon juice, Worcestershire sauce, hot pepper sauce, steak sauce and garlic; blend well.  Cook the sauce over medium heat for approximately 20 minutes. (Please note that the above ingredients are all to taste.  Use more or less of anything you like.  I never make the ribs the same way twice!) Cut the ribs between the bones and place in a baking pan. Pour sauce over ribs, cover and cook for 30 minutes. Remove foil and continue cooking for an additional 30 minutes.

Prep time: 10 mins
Cook time: 1 hr
Total time: 2 hrs
Yields: 8 servings

Calories: 997.5
Fat: 60.5 g
Saturated fat: 22.1 g
Carbohydrates: 53.6 g
Sugars: 46.5 g
Dietary fiber: 0.6 g
Protein: 59.4 g
Cholesterol: 240 mg
Sodium: 1643.3 mg
Steubie Snacks


Ingredients:
pork, garlic, peppercorns, salt, white wine

Directions:
Place diced pork in full hotel pan., Wrap garlic and peppercorns in a sachet and place in pan., Put remaining ingredients in hotel pan., Top pans with parchment paper and cover pan with foil., Cook at 350 degrees for 2.5 hours and top with foil., Strain pork in colander, liquid can be disposed of., Cool pork and portion to 5.5 oz portions., Fry portions until browned.
Cappuccino Cheesecake Bars


Ingredients:
graham crackers, sugar, sugar, unsalted butter, heavy whipping cream, heavy whipping cream, vanilla extract, cream cheese, egg

Directions:
Preheat oven to 350°F  Butter 11x7x1 1/2-inch metal baking pan.
Grind graham crackers with 1/4 cup sugar in processor to small crumbs.
Add 1/4 cup butter and 1 1/2 teaspoons espresso powder. Blend until crumbs are moist and stick together.
Transfer 1/2 cup crumb mixture to pie dish for crumb topping. Press remaining mixture onto bottom of prepared metal baking pan. Bake Crumbs in pan and pie dish until golder, 10 minutes.
Cool 10 minutes. Maintain oven temperature.
Meanwhile, stir remaining 5 teaspoons espresso powder, 1 tablespoon cream, and vanilla in small bowl until coffee dissolves.
Beat cream cheese in large bowl until smooth. Add 2/3 cup sugar and beat to blend. Beat in coffee mixture, then egg.
Spread filling evenly over crust in metal baking pan. Bake until set, about 25 minutes.
Chill uncovered until cold and firm, at least 2 hours up to one day.
Beat one cup cream in medium bowl until firm peaks form.
Cut cheesecake lengthwise into three strips. Cut each strip into 5 bars.
Transfer bars to platter.
Dollop whipped cream atop each bar.
Sprinkle with crisp crumb mixture from pie dish.
Chocolate Cream Sponge


Ingredients:
caster sugar, margarine, eggs, self raising flour, cocoa powder, chocolate

Directions:
Preheat your oven to 180c / 350F and prepare 2 x 18cm (7"] cake tins.
Beat together the sugar and butter until evenly creamed. Slowly add pre-beaten eggs and a little of the flour while still beating.
Sift in the cocoa powder and remaining flour, folding until all ingrediants are combined. Pour mix into the prepared cake tins and bake for approx 30 minutes until risen and firm to the touch.
Break up the milk chocolate into a microwaveble bown and heat until it is melted (this depends on your microwave, you can alternately melt the chocolate on the stove].Whip the cream until it is stiff and peaks but can still be stirred easily. Mix the melted chocolate into the cream and whip to your prefered thickness.
Removed the sponges from the oven once well risen and firm to the touch. You should be able to insert a slim knife and remove it clean. Allow tins to cool for 5 minutes and them leave sponges to cool fully on a wire rack.
Spread the chocolate cream on one of the sponges and sandwich with the other, thinly spread the remaining cream on top and decorate as you please. Enjoy!
Incredible Turkey Chili


Ingredients:
ground turkey, onion, green bell pepper, chicken broth, chili powder, allspice, ground cinnamon, paprika, black beans, diced tomatoes, cider vinegar, corn

Directions:
Brown turkey with onion and green pepper until turkey is no longer pink., Combine all ingredients in crock pot or slow cooker., Cook on low 4-5 hours.
Tomato Peach Salad


Ingredients:
tomatoes, red onion, fresh basil, green onion, feta cheese, arugula, apple cider vinegar, olive oil, honey, salt, pepper

Directions:
1. Slice the tomatoes and peaches into wedges, about 1/2 inch thick. Slice the red onion into very thin strips.
2. Use a sharp knife to remove the corn from the cob.
3. Combine tomatoes, peaches, red onion, and corn in a bowl.
4. Combine vinegar, oil, and honey with a dash of salt and pepper and mix well. Drizzle this over the fruit and give it a toss to coat. Add more salt/pepper to taste.
5. Layer a serving plate with the arugula, and top with the coated fruit.
6. Chop the green onion and basil, and sprinkle over your salad along with the feta crumbles before serving.
Light Apple Cake


Ingredients:
granulated sugar, canola oil, cake flour, baking powder, apple, allspice

Directions:
Turn on the oven to 180°C - 350°F Line a square baking pan with baking paper.
In a large mixing bowl beat egg whites until soft peaks form, using the hand electric mixer. Gradually add the sugar and beat until it's well combined. Add oil and continue to beat until it's fluffy and white cream.
Turn off the electric mixer. Sift the flour with the baking powder upon the egg white mixture. Stir gently with the wooden spoon until it's completely combined.
Peel, core and slice the apple. Arrange the fruit slices on the bottom of the prepared baking pan. Sprinkle with all spice. If desired you can now cover the apple with sliced almonds.
Drop batter over the apples.
Bake in the preheated oven about 30-35 min, or until a toothpick insered in the center of the cake comes out clean.
Allow to rest about 10 minutes on a wire rack, then remove from the pan. Slice into squares and dust with confectioners' sugar.
New Mexican Baked Beans


Ingredients:
bacon, onion, garlic cloves, great northern beans, barbecue sauce, beer, water, dark brown sugar, dry mustard

Directions:
Saute bacon in skillet until just brown and slightly crisp., Remove and set aside on paper towel to drain., Remove all but about 1 tablespoon drippings., Add onion and cook over medium heat until softened, about 5 minutes., Add garlic and cook 1 minute longer., Place beans in a 2 1/2 to 3 quart baking dish with a lid., Add the onions and garlic., Stir in the chile powder, barbecue sauce, beer, brown sugar and mustard., Sprinkle with bacon., Cover and bake in a 325F degree oven for 45 minutes., Uncover and cook about 15 minutes longer.
Apple-Cinnamon Cappuccino


Ingredients:
milk, cinnamon

Directions:
In a 12-ounce cup, combine syrups and espresso., Fill cup with steamed milk, top with foamed milk and sprinkle with cinnamon., Serve immediately.
Smoked Salmon Eggs Benedict for Two
Category: breakfast-and-brunch
By Christopher

This is the perfect special breakfast for two. I hope you enjoy it as much as we do!

Ingredients:
2  egg yolks
1 ¾ tablespoons lemon juice
1 teaspoon Dijon mustard
½ teaspoon white sugar
.063 teaspoon Worcestershire sauce
1 pinch salt
1 pinch ground black pepper
½ cup butter, melted
½ teaspoon distilled white vinegar
4  eggs
2  English muffins, split
1 tablespoon butter
4 ounces smoked salmon, thinly sliced

Directions:
Fill the bottom of a double boiler partway with water. Make sure the water does not touch the top pan. Bring to a gentle simmer. Whisk egg yolks, lemon juice, mustard, sugar, Worcestershire sauce, salt, and pepper together in the top of the double boiler. Add melted butter 1 or 2 tablespoons at a time, whisking constantly until fully combined. Remove from heat and cover the Hollandaise. Fill a large saucepan with 3 inches of water and bring to a gentle simmer. Add vinegar. Crack an egg into a small bowl then gently slip egg into the simmering water, holding the bowl just above the surface of water. Repeat with remaining eggs. Cook eggs until the whites are firm and the yolks have thickened but still soft in the centers, 2 1/2 to 3 minutes. Remove the eggs from the water with a slotted spoon, dab on a kitchen towel to remove excess water, and place onto a warm plate. Toast and butter the English muffins. Divide between two plates and top with smoked salmon. Place the poached eggs on top and cover with the Hollandaise sauce.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 2 servings

Calories: 857.7
Fat: 69.6 g
Saturated fat: 38.2 g
Carbohydrates: 29.1 g
Sugars: 2 g
Dietary fiber: 0.1 g
Protein: 30.6 g
Cholesterol: 727.1 mg
Sodium: 1295 mg
Bauernfrühstück


Ingredients:
potatoes, bacon, eggs, milk, cheese

Directions:
"In a non-stick frying pan cook the bacon strips until crisp. Place the strips on a paper towel to drain extra grease off. Drain half of the bacon drippings from the pan. In the other half of the bacon drippings fry the potatoes until golden brown and crisp looking. In a bowl crack the eggs and add milk. Beat well. Add the bacon into the pan and pour the egg mixture making sure it coats all of the potatoes. You can break it into pieces for easier cooking or leave it in one piece like an omlette. Turn the heat off and sprinkle the cheese over top and cover until the cheese is melted. Serve with condiments of choice."
Sweet Potato Black Bean Chili


Ingredients:
red onion, green bell pepper, red bell pepper, sweet potato, garlic cloves, chili powder, ground cumin, cayenne pepper, ground cinnamon, diced tomatoes, black beans, kidney beans, broth

Directions:
In a 4 to 6 quart Dutch oven or stockpot, sautée the chopped vegetables in one to two tablespoon of olive oil on medium-high heat. You’ll need to stir the ingredients every few minutes so they can cook evenly.
Once the onions start turning translucent, turn the heat down to medium-low. Add all of the spices and canned ingredients, and stir. Cover for about two hours, stirring occasionally.
By the time your chili is done, the sweet potatoes should be nice and soft and the liquid should have reduced a bit, producing the hearty chili consistency that we all know and love.
To garnish your bowl of chili, try adding a dollop of sour cream, chopped green onions, fresh cilantro, avocado and grated cheese.
Stuffed Shells (Meat Stuffed)


Ingredients:
shell macaroni, egg, parmesan cheese, parsley flakes, fresh garlic cloves

Directions:
Cook shells until barely tender., Drain and set aside., Mix up meat mixture., Preheat oven to 350*., Spray a 9x13 inch baking dish with Pam., Spread 1 cup of speghetti sauce in dish., Fill cooked shells with meat mixture., Arrange filled shells in baking dish., Top with sauce and sprinkle with Parmesan cheese., Cover with foil, bake at 350* for 45 minutes., Uncover and continue baking about 5 minutes., Serve.
Marmie's " Better Than Catalina" Dressing


Ingredients:
brown sugar, white vinegar, tomato ketchup

Directions:
Place all ingredients in a tightly sealed jar or container and shake like crazy for 2 - 3 minutes until smooth and blended.
Can also blend with  a hand held  blender instead if desired.
Pork Tenderloin With Hot Mustard Sauce


Ingredients:
brown sugar, soy sauce, honey, dry mustard, garlic powder, onion powder, cinnamon, dry red wine, chicken broth, sesame seeds, Dijon mustard, honey

Directions:
Combine first 9 ingredients.  Rub mixture all over pork.  **Note:  At this point, you could put pork in a large ziplock and marinate in the fridge until you are ready to use.  Remember to let meat come to room temperature before roasting.
Place pork in a casserole sprayed with nonstick cooking spray or use a roasting pan.  Sprinkle sesame seeds all over pork.
Bake pork at 400 degrees for 45 minutes or until internal temperature reaches 160 degrees.  Remove pork from oven and let rest for 5 minutes.
For the sauce: combine horseradish, mustard and honey in a bowl.  Microwave 1-2 minutes, just until sauce is heated through.  If sauce is too strong or spicy, you can tame it down by adding more honey and a tablespoon of water.
Slice pork and serve with hot mustard sauce.
All to Myself Cheesecake


Ingredients:
cream cheese, sugar, vanilla, eggs, chocolate chips, shortening

Directions:
Beat cream cheese, sugar, vanilla and eggs together until smooth Place an Oreo with frosting side up in the bottom of a lined muffin cup.
Top with cream cheese mixture.
Top that with crushed Oreo tops.
Bake at 325° for 25 minutes.
Remove from oven and cool.
Melt shortening and chocolate chips until smooth.
Drizzle over cooled cheesecakes.
Chicken Filling for Burritos and Tacos


Ingredients:
onion, garlic, tomato sauce, green chilies, chicken broth, green peppers

Directions:
Cook onion, green pepper and garlic in oil until tender., Stir in chicken and remaining ingredients until heated through.
Sausage and Mushroom Gnocchi


Ingredients:
sausages, sausages, red onion, garlic cloves, rosemary, chopped tomatoes, basil leaves, olive oil, parmesan cheese

Directions:
Prep your ingredients.
You will need a frying pan, a pot to cook gnocchi and a sharpe knife!
Hit play on the video cooking guide that was recorded live --  https://www.facebook.com/livecookinguk/videos/1845386199023424/.
Follow the instructions and hey presto your gnocchi is ready!
Enjoy!
After the Holiday Scones, Aka Cranberry Sauce Scones


Ingredients:
self rising flour, sugar, ground cinnamon, ground nutmeg, ground cloves, ground ginger, butter, pecans, canned whole cranberry sauce, egg, powdered sugar, ground cinnamon, ground nutmeg, ground ginger, ground cloves

Directions:
Preheat oven to 425°F Spray a baking sheet with cooking spray and set aside if not using a Silpat silicone baking liner.
Combine flour, sugar, and spices in a large bowl. Using a pastry knife, cut butter into the dry ingredients until mixture is crumbly and no chunks of butter are obvious. Stir in nuts and set aside.
In a separate bowl, whisk together cranberry sauce, orange juice, and egg. Fold wet ingredients into dry ingredients. Form the dough into a ball.
Pat out dough onto a lightly floured surface and form it into 10 inch circle and cut into 8 wedges. Place on prepared baking sheet.
Bake for 14 to 16 minutes. Scones should be a light brown.
Remove scones from oven to wire rack. Let cool about 3 to 5 minutes.
Mix glaze ingredients until smooth. Adjusting the orange juice to get to the desired glaze consistency (too thin and it runs / too thick and it globs], spread glaze over each scone and dry about 20-30 minutes before serving.
Chocolate-Pecan Cake


Ingredients:
eggs, water, pecans, pecan halves

Directions:
Preheat oven to 350 degrees.
Coat two 9-inch round cake pans with cooking spray.
Prepare cake mix according to package directions; stir in 1/2 cup chocolate chips and 1/2 cup chopped pecans.
Divide batter between pans; sprinkle with remaining chips.
Bake 30 minutes on until toothpick inserted into centers comes out clean.  Cool 10 minutes.
Remove from pans; cool completely on wire racks.
Combine 1 cup frosting, grated chocolate, and remaining chopped pecans.
Place 1 cake layer on serving plate; spread with frosting mixture.
Top with remaining cake layer; spread top and sides with remaining frosting.
Garnish with pecan halves.
Pumpkin Juice


Ingredients:
apple cider, pumpkin puree, cinnamon, cloves, ground ginger

Directions:
"Bring all ingredients to a high simmer, just before it boils, stirring slowly with a wire whisk. Strain through wire strainer, stirring with a spoon from the bottom to get all the thick parts through. Keep in fridge until cold and serve cold. Or can be served warm, up to you! Just an FYI, Santa Cruz Organics sells apricot nectar and it runs between $3-4 for a bottle unless it's on sale. For apple cider, get a good cloudy variety that stores usually sell in their produce or refrigerated section. Don't just use apple juice. I used fresh pumpkin that I had roasted the night before, but I'm sure you could use canned as well. May even taste more 'pumpkin-y'. Makes at least 12 good sized servings, probably more."
Em Digga Bars


Ingredients:
graham crackers, chocolate chips, sweetened condensed milk, flaked coconut

Directions:
Mix all ingredients together in the order given.
Heavily grease or spray a square baking dish, and spread the mixture into it.
Bake in 375 degree oven for 20-25 minutes, Cut into squares when bars are still warm.
Mozzarella and Tomato Salad With Italian Basil Salad Dressing


Ingredients:
mozzarella cheese, tomatoes, lemon juice, salt, pepper, brown sugar, olive oil, fresh basil

Directions:
Combine the dressing ingredients and whisk well till combined., Arrange the slices of cheese and tomatoes on a plate., Pour a little of the dressing on the salad and garnish with basil leaves.
Penne With Arugula and Tomatoes


Ingredients:
olive oil, onion, garlic cloves, tomatoes, canned tomatoes, dried oregano, dried thyme, sugar, rigatoni pasta, arugula, pecorino romano cheese

Directions:
Heat oil in large nonstick skillet over medium heat.
Add onion and sauté until tender, about 5 minutes.
Add garlic and sauté 1 minute.
Add tomatoes, herbs and sugar.
Reduce heat and simmer until mixture thickens, stirring frequently, about 20 minutes.
Season to taste with salt and pepper.
(Sauce can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before using.] Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
Add arugula and cook until wilted, about 1 minute.
Drain.
Return pasta and arugula to pot.
Add sauce and toss to coat.
Season to taste with salt and pepper.
Divide pasta among plates.
Sprinkle with cheese and serve.
Warm Apple Raisin Crisp With Crumb Topping


Ingredients:
sugar, golden raisin, ground cinnamon, ground nutmeg, apples, brown sugar, all-purpose flour, butter

Directions:
Preheat oven to 350 degrees., Lightly grease a 13x9-inch baking dish., In large bowl, combine sugar, raisins, cinnamon and nutmeg., Add apples, tossing gently to coat., Place apples in prepared baking dish., For topping, in large bowl, combine brown sugar  and flour., Using a pastry blender, cut in butter until mixture is crumbly., Sprinkle crumb topping evenly over apple mixture., Bake 30-40 minutes, or until apples are tender and crust is golden.
Moe's Southwest Grill Copycat Guacamole


Ingredients:
avocados, tomatoes, cilantro, lime juice, salt

Directions:
"Make sure to mix all ingredients in a large bowl and serve with tortilla chips."
Debbie's Vegetable Lasagna
Category: main-dish
By Debbie

Delicious vegetable lasagna with a white creamy sauce. A family favorite!

Ingredients:
9  lasagna noodles
¼ cup margarine
¼ cup all-purpose flour
½ teaspoon salt
¼ teaspoon ground black pepper
1 cup milk
½ cup vegetable broth, or as needed
2 tablespoons white wine
½ cup grated Parmesan cheese
1 cup light ricotta cheese
1  egg
1  egg white
1 tablespoon olive oil
2 cups coarsely shredded carrots
2 cups coarsely chopped zucchini
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 cup shredded mozzarella cheese

Directions:
Bring a large pot of lightly salted water to a boil. Cook lasagna in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain. Preheat oven to 375 degrees F (190 degrees C). Melt margarine in a skillet over low heat; cook and stir flour, salt, and pepper into the melted margarine until smooth and bubbling, 2 to 3 minutes. Add milk and broth into flour mixture, stirring constantly; bring sauce to a boil. Stir wine into sauce and remove from heat. Stir Parmesan cheese into sauce until smooth. Whisk ricotta cheese, egg, and egg white together in a bowl. Heat olive oil in a skillet over medium-high heat; saute carrots, zucchini, and spinach until just becoming tender, 5 to 10 minutes. Stir vegetable mixture into ricotta mixture. Layer 1/3 the lasagna noodles, 1/3 the ricotta-vegetable mixture, and 1/3 the Parmesan sauce in a 9x13-inch baking dish; repeat layering 2 more times with remaining ingredients, ending with a layer of mozzarella cheese. Bake in the preheated oven until cheese is lightly browned and bubbling, about 30 minutes.

Prep time: 25 mins
Cook time: 45 mins
Total time: 1 hr 10 mins
Yields: 8 servings

Calories: 291.4
Fat: 13.2 g
Saturated fat: 4.3 g
Carbohydrates: 30.4 g
Sugars: 5 g
Dietary fiber: 3.2 g
Protein: 13.6 g
Cholesterol: 39.1 mg
Sodium: 481.9 mg
Decadent Cookies


Ingredients:
butter, sugar, egg, vanilla extract, flour, baking powder, salt, icing sugar, evaporated milk, vanilla extract

Directions:
In a mixing bowl, cream butter and sugar.
beat in egg and vanilla.
Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well.
Divide dough into four portions; shape each into a 10 inch X  21/2 inch log.
Place 4 inches apart on greased or foil lined baking sheets.
Make a 1/2 inch depression down center of each log.
Bake at 350 for 10 minutes.
Fill depressions with jam.
Bake 10-15 minutes longer or until lightly browned.
Cool for 2 minutes.
Remove to a cutting board; cut into 3/4 inch slices.
Place on wire racks.
In a small bowl, combine glaze ingredients until smooth; drizzle over warm cookies.
Cool completely.
Cold Pork and Bean Salad


Ingredients:
celery, cucumber, small onion, vinegar, molasses

Directions:
"Let set in the refridgerator a minimum of 4 hours before serving."
Oats Almond Mixed Berry Crisp


Ingredients:
confectioners' sugar, cornstarch, fresh strawberries, fresh blueberries, old fashioned oats, light brown sugar, canola oil, part-skim ricotta cheese, confectioners' sugar, pure vanilla extract

Directions:
Preheat the oven to 350°F. Coat an 8" x 8" baking dish with cooking spray.
Prepare the berries: Combine the confectioners' sugar and cornstarch in a mixing bowl. Stir to mix. Add the strawberries, blueberries, and almond extract. Toss to coat the berries thoroughly. Transfer to the baking dish.
Prepare the crisp: Combine the oats, almonds, brown sugar, and oil in the same bowl that you used for the berries. Toss to coat thoroughly. Scatter evenly over the berry mixture.
Bake for 45 minutes, or until the berries' juices bubble and are no longer opaque. Remove and let stand at room temperature for 5 minutes.
Meanwhile, prepare the topping: Combine the ricotta, confectioners' sugar, and vanilla extract in a blender or mini food processor. Blend or process until smooth. Serve the crisp with a dollop of creamed ricotta on top.
NOTE: Any leftover crisp may be covered and refrigerated for up to 3 days.
Zippy Paste for Pork Tenderloin


Ingredients:
green onion, garlic cloves, horseradish, Dijon mustard, dry mustard, flour, olive oil

Directions:
Blend into a paste., Add more flour if too thin., Rub all over your tenderloin!
Sweet Potato Muffins


Ingredients:
oats, all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, sweet potato, milk, brown sugar, egg, vanilla extract, pecans, oats, all-purpose flour, brown sugar, pecans, ground cinnamon, butter

Directions:
Muffins:
Combine 1 1/4 cups oats, 1 cup flour, baking powder, baking soda, salt, 1 tsp cinnamon, and nutmeg; stir well.
Combine sweet potato and the next 5 ingredients; stir well.  Add the sweet potato mixture to the oat mixture, stirring just until dry ingredients are moistened.  Stir in 1/3 cup of the chopped pecans.
Spoon the batter into greased and floured muffin pans, filling three-fourths full.  Sprinkle topping evenly over the batter.  Bake at 400 degrees for 15 minutes or until a wooden pick inserted in the center comes out clean.  Remove from pans immediately.
Topping:
Combine 1/4 cup oats, 1/4 cup flour, 1/4 cup brown sugar, 1/4 cup chopped pecans, and 1 tsp ground sugar in a small bowl.  Stir well.  Cut in the butter with a pastry blender until the mixture resembles coarse meal.  Top the muffins with the mixture before baking.