Page 74 - Food Network (January 2020)

Mastering

M Ǒʵ̥

w hen I ran my specialty-food store, Ina Garten tells

Barefoot Contessa, we used to
us how to bake
make a lot of muffins. I mean,
a lot. On a Saturday in the summer, we’d a better batch.
bake a thousand muffins and still run out!
The bakers would come out of the kitchen

and before they were three steps through
the door, customers would start grabbing
the muffins right off their trays!
We had a few tricks so we could bake
that many muffins and also make sure
they came out great every time. Flavorful
muffins start with flavorful ingredients, so
we filled ours with all sorts of good things.
Pecans, coconut and raisins gave these

Morning Glory Muffins lots of texture, and
carrots and apple kept them moist all day.
At the store we made large batches of
batter and stored it in the refrigerator for a
day or two. Whenever we needed muffins,
we’d just scoop the batter right into the

pans. We used a standard ice cream scoop
so the muffins were all a beautiful uniform
size. And we oiled the tops of the muffin
pans so the muffins would come out easily.
Even if you aren’t baking a thousand
muffins a day, these tips and tricks are
useful. If you make the batter in advance,
you can have freshly baked muffins in the PUBLISHED BY CLARKSON POTTER/PUBLISHERS, AN IMPRINT OF PENGUIN RANDOM HOUSE, LLC.
morning for family and friends. They’ll PHOTO: RALPH SMITH; FOOD STYLING: CHRISTINE ALBANO; PROP STYLING: BARB FRITZ.

think you’re a total professional! RECIPE FROM COOK LIKE A PRO. COPYRIGHT © 2018 BY INA GARTEN.

68 FOOD NETWORK MAGAZINE ● JANUARY/FEBRUARY 2020