1 : tb Vegetable oil
3 : tb Seeded; finely-sliced
-jalapeno : -jalapeno chiles
1 : c Finely-chopped onions
2 : tb Chopped garlic
1/2 : ts Cumin seed
2/3 : c Grated Jack or California
-feta : -feta cheese
2 : tb Chopped fresh cilantro
6 : Beef tenderloin steaks -; (1
-1/2" : -1/2" thick)
Kosher : Kosher salt; to taste
0: Preheat your oven to 500 degrees F
1: Mixing the dry ingredients: Blend together the dry ingredients (flour, sugar, salt, baking powder) as long and vigorously as you want
2: Continue until all dry ingredients are thoroughly mixed
3: Add the berries and nuts, and stir them until they are evenly coated with dry ingredients
4: Mixing the liquid ingredients: In a separate bowl, beat the liquid ingredients together until they are light
5: Mixing the liquid and the dry: Pour the wet ingredients into the dry
6: Here's where you have to restrain yourself
7: Take a fork or wire whisk and blend the two for 20 seconds and no more
8: The secret to light and tender muffins lies in this final blending
9: It's okay if you've left some lumps that look as if they want more stirring
10: They really don't
11: So, no matter how hard it is, resist the impulse
12: Baking: Fill the cups of a lightly greased, 12 cup muffin tin three-quarters full
13: As soon as the muffins are in the oven, DROP the temperature to 400 degrees (this is important)
14: Bake for about 20 minutes or until they're a lovely, golden brown
15: Remove from pan and cool on a wire rack
16: Best served warm
17: When you put muffins in a very hot oven initially, and then drop the temperature, you help create the peaks that make them so appealing
18: Source: kingarthurflour
19: com/formatted for MM by B
20: A
21: Cleaver
22: Posted to MM-Recipes Digest V4 #9 by rpearson@snowcrest
23: net on Mar 13, 1999