Thursday, November 17, 2005
Baby Dutch Babies
Make these for breakfast or as fancy appetizers. By using different jams and toppings you can make a fantastic array of flavors. Makes 24 mini muffins.
Ingredients:
2 T. butter or margarine
2 eggs
1/2 c. flour
1/2 c. milk
1/2 t. salt (optional--recommended for savory dutch babies)
toppings, as desired (jams, cheeses, etc.)
Step-by-step:
1. Preheat oven to 425 degrees.
2. Divide butter between muffin pan cups, using 12 large cups or 24 small ones. Set pan(s) in oven for about 3 minutes, until butter is melted. Remove immediately so as not to burn.
3. Combine eggs, flour, milk, and salt (optional)--blend (with a whisk or in a blender) until smooth.
4. Prepare toppings and set aside.
5. Divide batter evenly in muffin cups (about 1 T. for small, 2 T. for large). Bake small cups 2 minutes, or large cups 5 minutes.
6. Remove from oven and arrange toppings in the center of each as desired. Use about 1/2 t. to 1 t. jam or other toppings, making sure not to overfill. This should be done as quickly as possible. (If you want to decorate them with cold toppings, skip this step and fill when cooled.)
7. Return cups to oven and bake until puffed and brown, about 10 minutes for both sizes. Make sure to check them frequently. They often flip around--when this happens, be sure to push them back into their muffin cups to insure correct shape.
8. Let cool slightly before scooping from pans.
Note: Get creative with these! They can be a lot of fun when you try different variations. My favorite is with Stonewall Kitchen's Roasted Garlic & Onion Jam. Brie also makes a great topping. You can even try them together!
Ingredients:
2 T. butter or margarine
2 eggs
1/2 c. flour
1/2 c. milk
1/2 t. salt (optional--recommended for savory dutch babies)
toppings, as desired (jams, cheeses, etc.)
Step-by-step:
1. Preheat oven to 425 degrees.
2. Divide butter between muffin pan cups, using 12 large cups or 24 small ones. Set pan(s) in oven for about 3 minutes, until butter is melted. Remove immediately so as not to burn.
3. Combine eggs, flour, milk, and salt (optional)--blend (with a whisk or in a blender) until smooth.
4. Prepare toppings and set aside.
5. Divide batter evenly in muffin cups (about 1 T. for small, 2 T. for large). Bake small cups 2 minutes, or large cups 5 minutes.
6. Remove from oven and arrange toppings in the center of each as desired. Use about 1/2 t. to 1 t. jam or other toppings, making sure not to overfill. This should be done as quickly as possible. (If you want to decorate them with cold toppings, skip this step and fill when cooled.)
7. Return cups to oven and bake until puffed and brown, about 10 minutes for both sizes. Make sure to check them frequently. They often flip around--when this happens, be sure to push them back into their muffin cups to insure correct shape.
8. Let cool slightly before scooping from pans.
Note: Get creative with these! They can be a lot of fun when you try different variations. My favorite is with Stonewall Kitchen's Roasted Garlic & Onion Jam. Brie also makes a great topping. You can even try them together!
Labels: appetizers, breakfasts
