1Preheat oven to 375-F. Place oven rack in lower middle position.
2Mix flour, baking powder, baking soda, salt, nutmeg and mace in medium bowl; set aside.
3Using an electric mixer set on medium high speed, beat 10-tablespoons of butter and 1 cup of sugar until they are light and fluffy (about 2 minutes). Beat in the eggs one at a time, beating after each is added. Add and beat in half of the dry ingredients. Then beat in 1/3 of the yogurt. Beat in the remainder of the dry ingredients in two batches alternating with the yogurt until they all have been added. Add and Beat in vanilla extract.
4Prepare a 12-cup muffin tin by spraying with vegetable spray or coating with butter. Use a large disher or an ice cream scoop to evenly divide the batter among the 12 cups. Fill each muffin cup to the top and level off the batter. Bake until muffins are golden brown, about 25 to 30 minutes. Cool muffins in tin on a wire cooling rack for about 5 minutes. Remove from muffin tin.
5Combine 4 tablespoons granulated sugar and 1 1/2 teaspoons cinnamon in a
small bowl; mix well and set aside.
6Melt the remaining 4 tablespoons of butter. Use a pastry brush to paint the top of each muffin with the melted butter, then sprinkle each muffin with a teaspoon of the cinnamon-sugar. Or simply dip the tops of muffins into the melted butter, then roll in the cinnamon-sugar. Serve warm or at room temperature.
What's the difference between an ale and a lager? To find out, we visited Boomtown Brewery in Los Angeles, and met with Production Manager, Benjamin Turkel, to learn about the similarities and differences between the two beers. Benjamin took us through the different style points and production methods to learn ultimately what separates the two styles of brews.
In this episode of Chow-To, Guillermo meets with kawaii foods master Hiroyo Belmonte at the Japanese cultural center, Resobox to learn how to make Kazari Maki Sushi, also known as decorative or cute sushi. Peach blossoms, penguins and jack-o-lanterns are just some examples - kawaii overload!
Learn how to make the most adorable sushi DIY-style at home like a master sushi chef.
In this episode, Guillermo visits Chef Pierre Thiam at his fast casual restaurant, Teranga, where he serves Senegalese-inspired grain bowls— AKA, the ultimate power lunch. Chef Thiam's goal is to educate health-conscious American consumers on these superfoods, while also improving the lives of producers by restoring biodiversity to the planet through highly sustainable ancient crops. Together they make a Yassa Bowl using West African red rice, one of the super grains highest in nutritional value today.