Start with this basic recipe, and try peaches, blueberries, strawberries, chocolate chips or several different ingredients for a variety of different muffins.
2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
3/4 cup white sugar
1 egg
1 cup milk
1/4 cup vegetable oil
Directions:
1. Preheat oven to 400 degrees F (205 degrees C).
2. Stir together the flour, baking powder, salt and sugar in a large bowl. Make a well in the center. In a small bowl or 2 cup measuring cup, beat egg with a fork. Stir in milk and oil. Pour all at once into the well in the flour mixture. Mix quickly and lightly with a fork until moistened, but do not beat. The batter will be lumpy. Pour the batter into paper lined muffin pan cups.
3. Variations: Raisin Muffins: Add 1 cup chopped raisins. Cheese Muffins: Fold in 1 cup grated sharp yellow cheese. Bacon Muffins: Fold 1/4 cup crisp cooked bacon, broken into bits.
6 egg yolks
3/4 cups white sugar
1 1/4 cups mascarpone cheese (I substituted with cream cheese)
1 3/4 cups heavy whipping cream
2 packages ladyfingers (I bake my own)
1 ½ cup water + 2 tablespoons instant coffee
Directions:
1. Combine egg yolks and sugar in the top of a double boiler, over boiling water(做隔水加熱). Reduce heat to low, and cook for about 10 minutes, stirring constantly. Remove from heat and whip yolks until thick and lemon colored.
2. Add mascarpone to whipped yolks. Beat until combined. In a separate bowl, whip cream to stiff peaks. Gently fold into yolk mixture and set aside.
3. Split the lady fingers dip into coffee mixture, and line the bottom and sides of a large glass bowl. Spoon half of the cream filling over the lady fingers. Repeat ladyfingers, coffee and filling layers.
Garnish with cocoa and chocolate curls.
Refrigerate several hours or overnight.
To make the chocolate curls, use a vegetable peeler and run it down the edge of the chocolate bar.