| 1 | Who eats muffin bottoms? just about everyone prefers the tops. |
| 2 | Which is why i invented "muffies". |
| 3 | They"re baked on a baking sheet instead of a muffin tin and have no bottom. |
| 4 | The muffie has a lot going for it: two cups of muffin batter, which customarily makes 4-6 muffins, is enough for 16 muffins. |
| 5 | And they take much less time to bake, usually less than 10 minutes. |
| 6 | I prefer them just lightly browned so they stay a little moist and soft inside. |
| 7 | Almost any thick muffin batter will work, but space the muffies at least two inches part because they spread a good deal, especially if the batter is not chilled. |
| 8 | They way to get a puffier muffie is to refrigerate the batt until it is very chilled. |
| 9 | Bake the batter right after it is mixed and all you"ll get is a flat, soft cookie. |
| 10 | Muffies should be enjoyed warm, right from the oven. |
| 11 | To reheat, wrap them in foil and warm gently in a conventional oven. |
| 12 | To store, arrange in a single layer on a baking sheet and freeze them. |
| 13 | Once frozen, place them in an airtight plastic bag, then in another airtight plastic bag to stave off freezer odor. |
| 14 | Defrost as needed. |
| 15 | The following muffies will get you started. |
| 16 | The first two are deliberately low in cholesterol. |
| 17 | The blueberry-apple muffie is not low, but not excessive, either |
