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Recipe1M+
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Individual cups for perfectly shaped poached eggs
Philosophy of cooking — using everything, wasting nothing
Electric egg cooker — hard, soft, poached eggs, no guessing
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fine oil mist for grilling, baking, salad — control without aerosol
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Individual cups for perfectly shaped poached eggs
Philosophy of cooking — using everything, wasting nothing
Electric egg cooker — hard, soft, poached eggs, no guessing
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fine oil mist for grilling, baking, salad — control without aerosol
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preheat oven to 375 degrees f. topping:. mix together the sugar and cinnamon, set aside. muffins tops::. grease muffin-top pan (consisting of six 4 inch wide muffin) with butter or butter flavored non-stick spray. in large bowl combine the eggs, oil and sugar. mix using an electric mixer or by hand, whisk until smooth and slightly thickened, about 1 minute. in another bowl stir together the flour, baking powder, baking soda, salt, cinnamon, and allspice. add to the egg mixture and mix on low speed or with a wooden spoon, until smooth. with a large spatula, fold in carrots and nuts until mixed, scraping down the sides of the bowl, about 25 strokes. fill muffin-top cups with approximately 1/2 cup of batter. gently shake the pan to even out the batter. bake until golden about 15 - 20 minutes. a toothpcik inserted into the center of a muffin should come out clean. transfer the pans to wire racks and let cool for 5 minutes. carefully remove the muffin-tops to the wire rack to cool. best served hot from the oven.