Assignment #3: specific layout for an inflight magazine with the ingredients of a recipie. this is a recipie for Carrot Ginger muffins.
2 cups all-purpose flour (about 9 ounces) $
1/2 cup sugar
2 teaspoons baking soda
1 teaspoon ground ginger
1/4 teaspoon salt
1/2 cup fat-free sour cream
1/4 cup canola oil $
1/4 cup 1% low-fat milk $
1 teaspoon vanilla extract
2 large egg whites $
1 large egg $
3 cups grated carrot (about 6 medium)
1/2 cup dried currants
1/4 cup chopped pecans, toasted
Preheat oven to 350°.
Place 18 paper muffin cup liners in muffin cups; coat liners with cooking spray. Set aside.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt) in a large bowl, stirring with a whisk. Make a well in center of mixture. Combine sour cream and next 5 ingredients (through egg), stirring well with a whisk; add to flour mixture, stirring just until moist. Add carrot, currants, and pecans; stir just until combined.
Spoon batter into prepared muffin cups. Bake at 350° for 25 minutes or until muffins spring back when touched lightly in the center. Remove muffins from pans immediately, and place on a wire rack.
Lia Huber, Cooking Light
Note: I eliminated the currants. I don't like them.