Brown Butter, Toasted Coconut and Rolo Cookies

I have never baked anything using brown butter before as I'm always afraid that I'll burn it - that's why I yet have to attempt to make caramel.  I get turned off by the idea of thermometres, waiting for the soft ball stage or dumping the saucepan into ice cold water while stirring frantically.  Why didn't somebody tell me that browning butter is nothing like that.  It's so so easy to do - but I guess you all know that anyway!

I'm not getting very much sleep these nights.  Apart from making me grumpy as hell and giving me dark circles under my eyes, the tiredness is giving me a craving for sweet things, with my body crying out for a pick me up of some sort!  Yesterday all I wanted was a really indulgent biscuit (or 4) before I was able to face the day.  I guess it's better than craving a bottle of vodka before being able to start the day but it plays havoc with my attempts to lose the jelly belly!  I found a recipe for chocolate chip cookies using brown butter on Joy The Baker blog recently.  As I had quite a few packets of Rolo that needed to be used up (crazy fixation with stashing chocolate bars explained here), I decided to use chopped up Rolos instead of the chocolate chips.

These cookies are amazing, they really are.  The brown butter give a nutty, almost caramel flavour that goes perfectly with the soft caramel in the Rolo pieces, while the toasted coconut adds texture.  They are delicious and I'll definitely be making them again and possibly giving them as gifts at Christmas.  My family are now throwing their eyes up to heaven as their hopes of getting make-up / clothes as presents from me at Christmas have now officially been dashed! 

I measured out the ingredients for the full recipe which makes about 48-50 cookies but I rolled half of it into a log, wrapped it in clingfilm and chucked it in the freezer.

The butter is almost melted

This is the colour you're looking for

Brown Butter Toasted Coconut and Rolo Cookies

Ingredients

225g salted butter

190g brown sugar

1 tablespoon vanilla extract

375g plain flour

3/4 teaspoon baking soda

1 large egg

50g toasted coconut

3 packets of Rolo chocolates, chopped
2 tablespoons of milk (if needed, to bind everything)

Method

Preheat to 190C degrees F. Line two baking sheets with parchment paper. On one baking sheet, spread out coconut. Toast coconut for about 6 minutes, until browned and fragrant. Remove from the oven, place in a small bowl and let cool.

Melt butter in a medium saucepan over medium heat. The butter will begin to foam and crackle.  Once the crackling subsides, keep an eye on the butter. The butter solids will begin to brown. You’ll smell the butter as it browns. Once well browned, immediately remove the butter from the flame and place in a small bowl. Removing the butter from the pan will ensure that it doesn’t continue to cook and burn in the hot pan. Allow the butter to cool for a few moments.

In a medium bowl, whisk together flour and baking soda. Set aside.

In the bowl of an electric stand mixer, fitted with a paddle attachment, measure the sugar. Add the brown butter and beat together, on medium speed, for about 2 minutes. 

Add the egg and beat on medium speed for 2 minutes. The mixture should become silky smooth. Add vanilla extract and beat.

With mixer on low speed, add the dry ingredients. Beat until just incorporated. Remove the bowl from the mixer and use a spatula to fold in the toasted coconut and Rolo pieces. Dough will be thick so add a little milk, if needed.

Spoon balls by the tablespoonful onto the prepared baking sheets. Bake for 10 to 12 minutes, until golden brown but still slightly soft in the center. Remove from the oven. Allow the cookies to cool on the pan for 5 minutes, before removing to a wire rack to cool completely.

Store cookies in an airtight container.

Toasted Muesli

I make a list every night when I’m lying in bed, a list of what I need / want to get done the following day.  The lists are usually made in my head and I get annoyed if I don’t cross off everything on my mental list.  Which is silly really since everything won’t always go according to plan – I guess that’s what they call “life”.   I think my main problem is that I pack too many tasks onto my list which means that I’m running around at the end of the day washing the floor, cleaning windows or (most likely) sterilising bottles just so that I can put a tick beside a task on the list in my head. 

Anyway, things didn’t go according to plan last week.  I had intended putting up a post for Rum and Raisin Chocolate Truffles.  I made them the other day and although they tasted really good, you could only eat them with your eyes closed as they looked more like giant sheeps poo than truffles.  Maybe I’m wrong but I doubt anyone would willingly eat giant sheeps poo!  So it’s back to the drawing board to make them again and hopefully next time I’ll be able to post them!

I posted a recipe the other day for Almond and Raisin Granola which is delicious.  Another breakfast recipe that I think is worthy of sharing with you is this one for muesli.  Any muesli recipe I’ve seen just needs the oats mixed with the fruit, seeds and nuts.  This one is different since everything (except the fruit) is toasted so that the overall flavour is more nutty and crunchy than regular muesli.  Sometimes I think muesli is too bland and needs sugar to liven it up a bit, but I honestly think that this muesli is the nicest I’ve ever tasted and that’s down to the fact that everything has been toasted.  Delicious stuff.

Obviously you could use any type of seeds you want and if raisins aren’t your thing, you could replace them with dates, figs, cranberries........etc.

Muesli, from “Feast” by Nigella Lawson

Ingredients

200g mixed nuts

200g porridge oats

75g sunflower seeds

150g sultanas

1 tbsp brown sugar

Method

Preheat the oven to Gas Mark 5 / 190C

Put the nuts into a food processor and pulse so that some are finely chopped to blend with the oats and others are bigger to give texture.

Spread the oats, blitzed nuts and sunflower seeds on to a baking sheet and toast for 20 mins.  After 10 mins, take the tray out, give it a good shake so that everything toasts evenly and put the tin back in the oven.

When its had its full time in the oven, take it out and give the contents another stir and then leave to cool completely. 

Once cool, stir in the sultanas and brown sugar, then store in an airtight container.

Almond and Raisin Granola

There was a time long ago, BC (Before Children), when I was a champion runner.  Well, that's a lie.  In my head I was a champion runner, leaving Usain Bolt quaking in his boots.  The reality of the matter is that I was a plodder, someone who just kept going, not particularly interested in pace, probably concentrating more on what's playing on my ipod than actually challenging myself.  Even up to the beginning of this year when I got pregnant with my third baby, I used to get up at silly o'clock, when everyone else was in bed, and head off for a run for an hour.  That was the only time of the day that was truly my own.  I left all responsibilities, stresses and list of chores behind me for one whole hour and I loved it.  I'd come back from my run and sit down to a bowl of granola and All-Bran.  The oats in the granola kept me going til lunchtime. 

This recipe was originally from "Feast" by Nigella Lawson (really good book by the way).  I've adapted it ever so slightly as I don't think all of the sugar is needed and I've added a little more apple puree so that it all sticks together in little clumps (no, no, that's a good thing!).  Best granola recipe EVER.  I've tried this recipe using walnuts instead of almonds but it didn't work as well since you don't get the same crunch from walnuts.  Hazelnuts are probably a good alternative if you don't have almonds.

Almond and Raisin Granola adapted from "Feast" by Nigella Lawson.

Ingredients
450g porridge oats
120g sunflower seeds
200g apple sauce (I just stewed some apples)
2 tsp ground cinnamon
1 tsp ground ginger
100g golden syrup
4 tbsp honey
70g light brown sugar
250g whole almonds
2 tbsp sunflower oil
300g raisins

Method
Preheat the oven to 170C.
Mix everything except the raisins together in a large bowl.  Spread the mixture out on a large baking tray (the sort that come with ovens and are about the width of the rack) and bake for about 40 - 50 mins.  The object is to get everything evenly golden so you will have to toss the granola a few times during the baking process.  Once it's baked, allow to cool and then add the raisins.  Store in an airtight container.

Green Tea and Chai Tea Biscuits

Teabag biscuits?  No way!

I was watching daytime TV the other day.  It's still a novelty to me since I've always had a 9-5 job so I'm NEVER home during the day.  Could daytime TV be one of the perks of having a new baby?  It absolutely doesn't compensate for the endless sleepless nights, but that's another story.  There was a programme on the Food Network about bakeries in the U.S.  They featured a store in Brooklyn that made only biscuits cookies and their range included cookies made from different types of tea.  I had never heard of anyone making biscuits out of tea leaves before (I mean, whats wrong with regular ingredients like chocolate and nuts?) so I decided I'd check out the web and find a recipe to try them out.  I bought Green Tea with Jasmine and Chai Tea and made a batch of each. 

Now, I'm kinda hoping that Santa will come to me at Christmas and buy me a really good flash for my camera and some artistic ability (why stop there, while I'm writing my list I may as well ask for toned abs and the ability to look 10 years younger!) so the pictures don't look amazing.  But I was really happy with these biscuits.  I just used a buttery shortbread recipe but the addition of the tea leaves takes a regular biscuit to another level.  You would have no idea that the black flecks were actual tea leaves .

Green Tea from M&S

Chai Tea from M&S

When I'm making them again, I'll cut them slightly thinner!

This recipe is adapted from www.thekitchn.com. I have kept the American cup measurements as it's easier than converting it!

Tea Biscuits
makes 2 dozen
Ingredients
1 cup all purpose flour
1/4 cup sugar
1/4 cup confectioners' sugar
1 tablespoon tea leaves of your choice*
1/4 teaspoon salt
1/2 teaspoon vanilla
1 teaspoon water
1/2 cup unsalted butter

Method

Preheat oven to 200°C. Pulse together all the dry ingredients in a food processor until the tea leaves are pulverized.
Add vanilla, water, and butter. Pulse together until a dough is formed. Form the dough into a log onto a piece of wax or parchment paper. Wrap the paper around and roll the log smooth. Freeze now, or chill for at least 30 minutes.
When chilled, slice the log into 1/3 inch thick pieces. Place on baking sheets and bake until the edges are just brown, about 12 minutes. Let cool on sheets for 5 minutes, then transfer to wire racks.
*One would think that expensive loose leaf tea would be best in this recipe. But I've actually gotten the best flavor with tea from cheap bags that I've ripped open. I think the leaves are more fine and flaky.

What's your favourite baking book?

Baking Book Review

I heart chocolate, there I said it, I heart chocolate – I just said it again.  I’m a total chocoholic.  Not necessarily the 70% Venezuelan variety, but the ordinary Cadbury or Nestle bar of chocolate.  But more than that, I’m the type of chocoholic that buys silly amounts of chocolate when it’s on offer in Tesco.  So, I’ll go to the supermarket for a pint of milk and a loaf of bread and come home with 4 multi-packs of Cadburys Twirl that are on offer at half price and realise when I get home that I’ve forgotten the milk and bread.  It’s odd because I don’t immediately gorge myself on the chocolate I’ve just bought.  I’m happy to stash it away for a rainy day and I think part of my “illness” is knowing that I have enough chocolate to last me through any extended spell of rationing.  Just now I’ve got 2 tins of Celebrations (half price in Tesco recently), 2 multi packs of Rolo, 3 multi packs of Twirl, 6 Cadburys Flake bars and 5 bars of Dairy Milk – all with my name on them.  Oh don’t worry, I’m not in denial, I know there’s something seriously wrong here but I guess being able to talk about it is the first step in my rehabilitation programme!

My obsession with baking books is similar to my obsession with chocolate.  Although I’ve only ever properly read and baked from about half of the books I own, I love to know that they’re there when I get time to go through them properly.

There’s an excellent blog called 101cookbooks.com that was set up with the author realised she owned a gazillion cookbooks, yet still seemed to cook the same recipes over and over again.  I definitely don’t own 101 cookbooks, however, whereas some women can’t go outside the front door without coming home with a pair of shoes, I can’t come home without a new baking book.  I rationalise it in my head by the fact that baking books are a lot less expensive than shoes – the excuse keeps my husband happy so it’s staying.

I go on Amazon to buy one baking book and before I know it I’m at the checkout with 3 books and some of the cutest baking cases ever (I mean, it’d be rude to leave them behind!).  Below I’ve given a review of some of my baking books.  It’s only a random sample (the first 8 books that I laid my hands on) so please don’t think it’s necessarily a list of my favourites.   

1.                    Nigella Lawson – How to be a Domestic Goddess

She’s the grande dame of baking and if you follow her methods, you too could have time to flounce around in negligees flirting outrageously.  But give the girl a break, her recipes are amazing, user friendly and always work.  I bought this book for my sister for Christmas on Amazon a few years ago and when it arrived I had a flick through it and before I knew it I was hooked.  Man, can she bring food to life when she writes about it.  Not only does he describe every cake, bun, biscuit to a tee, her writing almost invites you to give all her recipes a go because she seems to be passionate about each and every one.  Each section of the book has quite a long introduction by Nigella which describes in perfect detail the background behind each recipe and what the finished product will taste, smell, look and feel like.  She has taken the hard work out of every recipe and she even makes Danish Pastries remarkably easy. 10/10

2.                  Sarah Randell - Weekend Baking

Sarah Randell worked for many years in Delia Smith kitchen so she knows what she’s doing.  It isn’t your standard baking books that gives recipes for coffee and walnut cake, carrot cake or recipes that anyone who bakes on even a semi regular basis have tried umpteen times.  No, this is slightly different.  Toffee Pear Muffins, Prune and Vanilla Custard Brioche Cakes – all pretty easy to make too.  Another point in its favour is the fact that there is a picture for every single recipe.  8/10

3.                  Nigella Nawson – Feast

This isn’t specifically a baking book, it’s a book that creates dishes (sweet and savoury) for every occasion, e.g. Thanksgiving, Christmas, New Year, Valentines, Halloween etc.  It even has a chapter called Chocolate Cake Hall of Fame – love it!  Again, it’s Nigellas style of writing that appeals to me and her simple yet effective recipes that work every time.  Plus, the baking recipes in this book are definitely not a re-telling of recipes in previous books.   It’s one of the books that I seem to constantly refer back to time and time again.  Chocolate Gingerbread is next on my list.  Some excellent savoury recipes too.  9/10. 

4.                  Jennifer Appel and Allysa Torey - The Magnolia Bakery Cookbook

I bought this book in New York a few years ago.  I’ve made the cupcakes many times and they are amazing (they recommend mixing the buttercream icing for longer than you would ever dream necessary, as this is what gives it the trademark Magnolia lightness) and quite a few of their quick breads, all of which have been delicious.  The main problem I have with this book is that with over 100 recipes, the book only has 8 photos.  Maybe it’s just me but I think that in order to salivate properly and to be enticed to try something new (especially something a little more complex than you’re used to), you need to see a few photos to give you that little push.  5/10

5.                  The Hummingbird Bakery

Another book that I bought on a whim, I think it was the pictures that wooed me – they get me every time!  Amazing recipes for cakes, cupcakes, biscuits etc which are great for birthdays or some other such celebration but not the kind of baking book I’d be using on a rainy Saturday afternoon when I’m trying to keep the kids happy or when I want to bake something nice to have with a mug of tea after dinner.  That’s not to say that the recipes aren’t user friendly (they are) or the results aren’t what you’d expect (again, they are), it’s just that a few more Plain Jane cakes and muffins would hugely add to the appeal of this book.  But that’s just my opinion.  5/10

6.                  Rachel Allen – Bake

Rachel is most certainly the queen of Irish cooking and this book covers all aspects of baking, including baked meals which can often be overlooked in a baking book.  The book is full of traditional recipes such as Carrot Cake, Chocolate Cake and Scones but she also pushes the boat out ever so slightly with Almond Praline Cake, Tarte Tatin and Croque en Bouche.  If you’re in the mood to bake something tasty yet traditional, this is probably the book for you.  8/10

7.                  Baked in America – David Muniz and David Lesniak

This is recent addition to my collection.  You know how it is, you’re on Amazon just having a browse as you eat your sandwich at your desk and by the time you’ve finished the sandwich your head’s in a spin and you’ve just parted with €50 of your hard earned cash.  There’s obviously quite a lot of guilt associated with it as I always get them delivered to work instead of them arriving to home address and the possibility of lovely husband seeing what I spend my money on!!

Anyway, I bought this book just a few weeks ago and I’ve made a few recipes so far, check out BAM Loaf on blog, and I’ve also made a Cinnamon Loaf and the Banana Bran Muffins.  The major problem I have with this book is the amount of sugar / chocolate used in the recipes, I guess that’s the difference between a professional kitchen and a home baker.  The brownie recipes in particular are totally laden with sugar, e.g. the recipe for Guinness brownies requires 765g of chocolate, 340g of sugar and 175g of cocoa powder.  That’s a colossal amount of sugar for a recipe that makes only 12 brownies.  6/10

8.                  Short and Sweet – Dan Lepard

I’ve been following Dan Lepards baking column in The Guardian for quite a while now and love his writing style just as much as his recipes which are simple and guaranteed to work every time.  When I heard his baking book was coming out, I couldn’t contain my excitement (slight exaggeration but you get the idea).  This book is the newest addition to my collection and without having had the chance to flick through it fully, earmark favourite recipes and write my own notes on the pages, it’s most definitely one of my favourite books.  It’s full of recipes that you’ll want to try because the ingredients are accessible, the techniques are manageable and the results look amazing.  Each section has 3/4 pages with tips for baking the perfect cake, cookie, bread which explains the basic science behind the technique – I find it hugely interesting.  Another plus is that it’s not just a print out of all his recipes from his Guardian columns.  9.5/10 (I’m docking it a half point as he’s not Nigella!)

Chocolate Brownies

A few weeks ago, Aldi had an offer on running clothes.  It was a week before I gave birth so I was in severe discomfort, only able to hobble, not even able to walk properly.  Between parking the car at Aldi and walking through the car park into the shop, I developed a mild sweat on my upper lip!  What I’m saying is that for the last few weeks of my pregnancy, the simplest tasks became mountainous chores.  Obviously as I couldn’t walk properly so I must’ve looked ridiculous rummaging through the lycra pants and jackets to find a “Small” size that would’ve fitted me in a former life.  Did I imagine it or did I actually hear sniggers from other shoppers as they wondered why this poor woman was fooling herself into believing that she’d ever fit into anything Small again. 

Anyway, I’m highly determined when I want to be and I’ll get there – eventually.  So, sniggers or no sniggers, I bought loads of cut price running gear and I’ve put it all at the very front of my wardrobe.  It will serve as a gentle reminder that although I have a jelly belly just now (it’s only been 2 weeks since I gave birth, cut me a bit of slack!), I’ll get fit again soon and I’ll be able to indulge in my other huge love which is running.  Soon I’ll be able to wear nice non-tent-like clothes again.

In the meantime, before I start my get fit / lose weight / start to look semi normal again regime, I intend to have one too many of these gooey, fudgy brownies, just to get them out of my system.  Definitely not the fuel of the “my body is a temple” brigade.

This recipe is one from the Avoca cookbook.  I’m not sure if it’s Book 1 or Book 2 because it’s a handwritten recipe. 

Makes 8-12 squares

Ingredients

225g unsalted butter

225g dark chocolate (minimum 55% cocoa)

4 eggs

225g dark brown sugar

110g plain flour

80g nuts (I used pecans and walnuts)

Icing sugar to dust

Method

Preheat the oven to 170C.

Melt the butter and chocolate in an ovenproof bowl over a saucepan of simmering water. 

Whisk the eggs and sugar until thick.  This will take about 10 minutes in a free standing mixer.

Stir in the chocolate and butter mixture.  Fold in the nuts and flour.  Pour into a greased and lined cake tin (30cmx20cmx5cm) and bake for 30-35mins.  Remove from the oven, cover with a damp tea towel and leave to cool.  Cut into squares and dust with icing sugar.

Red Velvet Cupcakes



Eaten 2 mins after photo taken!

I bet you’ve all done it at some point.  Somebody asks you to do them a favour that they think is “a big ask” or an imposition.  You give a small sigh and agree to do it, while saying that they owe you BIG TIME.  Secretly you’re delighted to be asked to do the favour in the first place. 

On Wednesday my husband came home from work with a Congratulations card and a voucher for a really nice wine shop from his work colleagues as a present for having a new baby.  It was so nice of them all to think of us, so my husband asked if I wouldn’t mind baking something that he could bring in to work for everyone for their elevenses on Friday morning.  I gave the obligatory sigh and said something to the effect of “very busy......very little sleep.....tiny baby......will do my best........bla bla bla”.  Secretly I’m thinking “I have a reason to bake goodies, how cool is this!!”  What’s even better is that my lovely husband thinks he owes me one – it’s a win win for me (until he reads this post, of course!).

I decided on Red Velvet Cupcakes and Fudge Brownies rather than a cake – more practical for work.  The cupcakes are from Magnolia Cafe and the brownies are a recipe from one of the Avoca cookbooks.  I’ll (hopefully) add a post about the brownies over the next day or so.

Magnolia Bakery’s Red Velvet Cupcakes with Vanilla Buttercream Frosting

I halved this recipe and although the original recipe uses 3 eggs, I only used one egg when I halved the recipe.  The end result was lovely and light, no obvious side effects from using less egg than I should have.

Also, I didn’t have any cider vinegar and used lemon juice instead

Makes around 24 cupcakes

For the cakes

500g plain flour

165g unsalted butter, softened

500g sugar

3 large eggs at room temperature

6 tbsp red food colouring (yes, 6 tablespoons, although I used 4 tbsp with no ill effects)

3 tbsp cocoa powder

1½ tsp vanilla extract

1½ tsp salt

330ml buttermilk

1½ tsp cider vinegar

1 ½ tsp baking soda

Buttercream Icing

2 cups unsalted butter, very soft

8 cups icing sugar

3 tablespoons milk

1 tsp vanilla extract

Method

Preheat oven to 180C/gas mark 4. In a small bowl, sift the plain flour. Set aside. In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about three minutes. Add the eggs, one at a time, beating well after each addition.

Whisk together the red food colouring, cocoa powder and vanilla. Add to the batter and beat well.

Stir the salt in with the buttermilk and add to ­the batter in three parts, ­alternating with flour. With each addition, beat until the ingredients are fully ­incorporated, but make sure you do not overbeat.

In a small bowl, stir together the cider vinegar and baking soda and add to the batter and mix well.

Divide the mixture into cases, then bake each tray of cakes for 20 minutes, or until a skewer inserted in the centre of the cake comes out clean.

Cool the cupcakes in the tins for 15 ­minutes. Remove from the tins and cool ­completely on a wire rack before mixing together the frosting ingredients and applying the icing.

For the icing

Using an electric mixer or a free standing mixer, mix all ingredients together for 5-6 minutes.  (Magnolia Bakery says you should mix the icing for longer than you think necessary so that it is light and creamy).

Pumpkin Muffins

Now that Hallowe’en is over for another year, the cheap and nasty sweets have been put out of reach for a while to allow the little teeth to recover, the scary costumes have been put away and the carved out pumpkin has been thrown out.  I still had some pumpkin that I didn’t want to waste so I pureed it the other day and as it’s been calling out to me every time I open the fridge, I decided this morning that’s it’s most definitely time I baked something with it.

I’m a recent convert to both Dorie Greenspan (the American baker) and pumpkin muffins.  Both are American classics and on one of my recent internet cookbook purchases, I bought Dorie’s book called “Baking: From My Home to Yours”.  It’s hardback and is incredibly heavy so it’s a real coffee table classic, a book that will probably take years to get through fully.  This is my first recipe to try from the book and wasn’t disappointed.  These muffins are quite Christmasy with the lovely cinnamon and ginger flavours gently coming through.  You can’t actually taste the pumpkin itself and not having tasted a pumpkin muffin before I don’t know whether this is a plus or not.  The addition of the sunflower seeds on the top of the muffin give it a lovely crunchy toasted flavour.  Beautifully moist with a lovely cakey crumb and with very little fat content (relatively speaking!), this recipe is a winner and I’d be quite happy with one of these little gems and a cup of coffee for a quick breakfast.

Pumpkin Muffins from “Baking: From My Home to Yours” by Dorie Greenspan

Ingredients

125g plain flour

2 tsp baking powder

¼ tsp baking soda

¼ tsp salt

¾ tsp ground cinnamon

½ tsp ground ginger

1/8 tsp ground nutmeg

Pinch of ground allspice

110g unsalted butter (softened)

110g granulated sugar

50g soft brown sugar

2 large eggs

½ tsp vanilla extract

200g pumpkin puree

60ml of buttermilk

50g raisins

50g chopped pecans / walnuts

Some sunflower seeds for topping

Method

Preheat the oven to 200C.  Line a 12 hole muffin tin with paper cases or grease the muffin tin.

Whisk together the flour, baking soda, baking powder, salt and spices.

Beat the butter with an electric mixer until soft.  Add the sugars and continue to beat until light and fluffy.  One by one, add the eggs, beating after each one is incorporated.  Add the vanilla extract.

Mix in the pumpkin puree and buttermilk (on a low speed).  Then add the dry ingredients in a steady stream, mixing only until the disappear.  Do not overmix.

Stir in the raisins and the nuts. 

Divide into the 12 muffin cups and sprinkle with the sunflower seeds.

Bake for about 25 minutes or until a skewer inserted in the middle of one of the muffins comes out clean.  Allow to cool slightly before taking the muffins out of the baking pan.