Now that I am officially a PokemonGo widow, I can finally get around to sharing this Cake Mix Hack! I made these cupcakes ages ago for my coworker’s birthday. He casually dropped the idea of key lime pie for his birthday and then I set my mind on figuring out these cupcakes. With a light lime flavor in the cake itself, a smooth lime curd filling, and a tangy frosting, these cupcakes are (a) super delicious and (b) full of that delectably tart flavor akin to Key Lime Pie.
I think these cupcake would be the perfect end to your next summer picnic!
Key Lime Pie Cupcakes
- 1 box Gluten-free yellow or white cake mix + additional ingredients listed on the back of the package*
- 2 Tbsp. key lime juice, divided
- zest of 1 lime
- 2 Tbsp. sugar
- 1 Tbsp. hot water
- 1/2 c. lime juice**
- 1/2 c. sugar
- 2 eggs
- 1/2 stick (4 Tbsp) butter, melted and cooled.
- zest of 2 limes
- pinch of salt
- 1/2 package(4 oz) cream cheese, room temperature
- 1/2 stick (4 tbsp) butter, room temperature
- 2-3 c. confectioner’s (powdered) sugar
- 2 tsp. key lime juice
- zest of 1 lime
- optional: 1 tsp. vanilla extract***
*I used Aldi’s GFree yellow cake brand, which calls for 3 eggs, 2/3 c. milk, and 1/2 c. oil per box
**I juiced all the normal (non-key) limes that I had zested for the various parts of this recipe, and then topped off the remainder with key lime juice, so I suppose the lime curd isn’t officially a “Key Lime” Curd. Waste not, want not!
***These individual elements add up to a deliciously tart cupcake. If you are worried it might be too tart for your tastes, adding the vanilla extract will help to mellow the frosting.
Make and bake the cakes:
Preheat the oven according to package directions (the Aldi box called for 350 degrees F). Line a cupcake tin with paper liners and lightly spray the liners with cooking spray.
Measure out the eggs and wet ingredients called for on the package, except subtract 2 tablespoons of the liquid (not fat!) addition. My package called for 2/3 c. milk, so I measured off 2 tablespoons of milk after pouring 2/3 cup of milk. We are doing this because we are adding in lime juice to the cake mix and we want to keep the ratio for the batter correct. Gently mix the liquid (milk), fat (oil), and eggs called for on the packaging, and then add to the dry ingredients. Stir until just mixed. Add in lime juice and zest, and stir until just mixed. Scoop batter into prepared cupcake tins and bake according to package directions (my box said 18-23 minutes).
While the cupcakes are baking, mix the sugar with the hot water and remaining tablespoon of lime juice to make a lime simple syrup. Stir until sugar is dissolved. When cupcakes are done baking, remove cake tins from the oven. Using a toothpick, poke half a dozen holes into the top of each hot cupcake, then brush with simple syrup. Allow to cool in cupcake tins for 10 minutes, then carefully remove and cool on a baking rack until cupcakes reach room temperature.
Make the lime curd (in the microwave!):
While the cupcakes are baking, make the lime curd. Mix the eggs and the sugar until thoroughly combined. Whisk in lime juice, butter, lime zest, and salt. Microwave on high for 1 minute. Remove from microwave and stir well. Continue to microwave for 1 minute intervals, whisking well in between each minute, until the curd thickens and coats the back of a spoon. This can take anywhere between 6-10 minutes. The curd will thicken slightly as it cools. Cool lime curd completely before filling cupcakes.
Make the frosting:
While the cupcakes and lime curd cool, make the frosting. In a mixer, mix together softened cream cheese and butter on medium-low speed until thoroughly combined. Add the lime juice, zest, and vanilla extract (if using) and mix on low until combined. Add the confectioner’s sugar in 1/2 cups, mixing well between each addition. Finish off the frosting by whipping on high speed for one minute to make it fluffy!
Assemble the cupcakes:
Using a small cookie cutter (or moving very carefully with a butter knife), cut a small hole in the middle of each cupcake. Make sure to not cut through to the bottom of the cake. I used the cutter for an inner window of a linzer cookie cutter set, which was the perfect size. Gently remove the cut portion. You should end up with a little cap, and a hole in your cupcake. Gently push down on the bottom of the hole in your cupcake (I used the end of a chopstick) to make a little more space to be filled with lime curd. Spoon about 1 1/2 teaspoons of curd into the cupcake, then top with the cake cap. Don’t worry if the cap protrudes slightly–it will be hidden by the frosting. When all the cupcakes are filled with curd and capped, frost in your preferred manner. I’ve yet to master piping, so I just used a knife. Optionally, sprinkle the frosted cupcakes with green sprinkles or more lime zest as decoration!
These cupcakes are definitely time-intensive, though they are decadent enough to make up for it. I baked and assembled them over the course of two days. Please remember that the lime curd and frosting should be refrigerated for any prolonged period (more than an hour or two) and that GF cake gets hard and dense when refrigerated. If at all possible, wait to fill and frost these cupcakes as close to serving as possible, so they needn’t be refrigerated. If you must refrigerate the entire cupcake (as I had to), allow the cupcakes to come to room temperature again before serving. Trust me, they will be so much better for it!
Spring Break! Wahoo! I’m planning to get all kinds of crazy and…work through it. Haha! I had my grad student spring break last week, though that only meant that I did not have my classes in addition to work. This ended up being ideal, because I caught some kind of plague from my coughing, sniffling students and suffered through some kind of horrible chest congestion all of that week. I was very happy that I could go home to sleep rather than drive out for my evening classes. Next week is the public schools’ Spring Break, which means we are working even more as we host a Spring Break Camp. We’ll have the kiddos with us during the day, learning all sorts in fun theater workshops. But Spring Break also means that I have two weeks off from our Saturday rehearsals. This means that I get to check out the early spring farmers market and I get to plant the garden!
I learned a lot last year, in my first foray into square foot gardening. This year, I’m sticking close to the plan, but adjust some spacing so that we use the space better. The biggest change will be that I plan to border our box with a row of onions and radishes on all four sides. One square would hold 16 plants, but instead, I can take a few inches around the edge to grow an pile of them! I use onions in almost everything, so I am quite excited! I’m adjusting the plants on the inside slightly. I am going to try growing strawberries this year, though I don’t have high hopes of getting to the berries before the squirrels or the neighborhood kids (who don’t seem to understand that the garden isn’t their own personal buffet). I am also focusing on sturdier greens: bibb lettuce, romaine, spinach, and, eventually, kale and swiss chard. The mesclun mix that I planted last year never really sprouted and I never got around to my Fall planting for the hardier greens. I’m planting a little earlier, since our March has been so warm. I’m hoping this will help out my early spring greens. Tomatoes, peppers, and snow peas are all making a second appearance this year. After the success of the jalapeños last summer, I think I may just stick with them and try to up my spice tolerance. I didn’t get a single flower from last year’s poblano plant. Last year’s bush beans never thrived, so I am trying pole string beans this year. We love green beans, so I am hoping that they will do well!
This year, my patio herb ladder (tutorial coming soon!) is also ready, so I will be able to plant my herbs early. I think some of the more tender plants, like cilantro and dill, were planted when it was too hot for them to really take root well. I am able to fit the full kitchen collection of herbs into my four troughs: cilantro, two kinds of basil, thyme, rosemary, tarragon, sage, dill, lavender, lemon balm, and oregano. This year, I’m adding Bee Balm. My gardening book suggests steeping it like tea. I’ll have Thai basil, chives, and parsley in the garden plot again. I’ll try planting a cilantro out there too–that herb seems to give me the most trouble. Maybe a little more space will be what it needs! The chives are the only thing growing in the plot at the moment. They seem quite happy, so I’m hoping for the slim chance that we’ll have chive blossoms by Easter. I loooove chive blossoms paired with goat’s cheese. That sounds like the perfect appetizer before Easter dinner!
The herbs will still be planted well after the seeds are planted in the garden plot. I am hoping to plant the Spring seeds this weekend. Saturday should be beautiful and warm. Snow is on the forecast for Sunday, but only flurries with the temperature above 35 degrees. The rest of next week gets back into the high 60s, so I’m hoping the little seeds will whether one chilly night without any problems. None of them will be sprouting yet, so they shouldn’t be too fragile.
I aim to be better at posting about the garden. I have photos from last year, but my notes are not as detailed as I’d like. Hopefully, I can keep this blog updated and have a nice record for my future self!
Greetings from Blizzardville! After five days at home, I finally went back to work today, only to have the university close early. So I still did not make it to class. I’ve only been to one out of four scheduled class sessions in the semester. County schools are closed for the rest of the week and we have 6-foot-tall piles of snow at the corners of every intersection. Thankfully, all the days off and missed classes have allowed me to get a week ahead of my homework for this semester! I’m sure this will help with my stress levels this spring, especially when we reach the end of April and we have four (four!) tech weeks and performance weekends in a row. Eek!
My gluten intolerance has made me more aware to food allergies than, perhaps, some people without any problems with food. Working with children, and thus adding health information to countless rosters, I am even more aware of allergies. Just like more and more schools, nut products are pretty much a no-go during the hours that I am around children or when we have students in our facility. For years, I have avoided even bringing nuts to work. Those were sad days since almonds and peanut butter are two of my favorite foods. Also, with my gluten intolerance eliminating a lot of choices, nut products are a wonderful, nutrient-dense snack. Recently, I have been carefully bringing nuts back into my meals at my workplace. As long as I am sure that I can eat my snack away from the students, and I can thoroughly wash my hands afterwards, I have become confident that I can keep my students safe and still enjoy my peanut butter!
In the past few months, I’ve been working to keep our weekly groceries under $50.00 (except for an occasional stock up trip to Costco). And so we found ourselves with a huge bag of almonds (bulk is so much more economical!) I want to make more of our snacks, mostly to avoid the added costs that just can’t be squeezed into the weekly budget. I love stovetop sugared almonds, so I wanted to try a savory option. I was hoping to make these Honey Mustard Almonds completely on the stovetop, but the honey takes to long to crystallize. I finished them in the oven without too much added time and these were the result. The almonds remain a little sticky: they clump together, but are easily broken apart and don’t necessarily leave your fingers sticky. I haven’t tried the technique, but I bet you could toss the cooled almonds in a teaspoon or two of cornstarch to cut down on the stickiness even further.
Rosemary & Honey Mustard Roasted Almonds
Serves: 15 | Prep time: 2 minutes | Cook time: 35 minutes
- 1/4 c. honey
- 2 Tbsp. water
- 1 Tbsp. dijon mustard
- 2 tsp. ground dried mustard powder
- 1/2 tsp. ground paprika
- 3 c. raw almonds
- 1 Tbsp. fresh* rosemary leaves, finely chopped
- salt and pepper
*Fresh rosemary really is pretty necessary here, as it is added at the end of roasting. Dried rosemary would be prickly in this recipe, unless it is ground done very small.
Preheat oven to 375 degrees F. Line a sheet pan with parchment paper and lightly coat the parchment paper with oil.
In a large saucepan, over medium heat, stir together the honey, water, dijon mustard, ground mustard, and paprika. After a few minutes, when the mixture just begins to bubble, add in the almonds and stir until all of the nuts are coated in the honey mixture. Cook the mixture, stirring frequently, for about 6-8 minutes. The mixture will thicken up. Spread the coated nuts out over the sheet pan so the nuts are in a single layer. Sprinkle the almonds generously with salt and pepper. Roast for 15-20 minutes, stirring every 5 minutes, until the almonds are browned. When the almonds start to look golden (around 10-15 minutes) and you stir them before the last round of baking, sprinkle over the chopped rosemary before popping the pan back into the oven. Once cooked, allow the almonds to cool completely in the pan. They will be a little sticky, even when cool, but the almonds are easy to break up. Store in an airtight container for up to two weeks, breaking apart the almonds as needed.
Well, it took 20+ inches of snow, but I am finally able to sit down and share this year’s planner! We are currently in the midst of our largest snowstorm in five years. The county schools already had a few days off in the beginning of the week, so there was one day of school before the impending storm cancelled schools. The university closed on Friday, so M and I had a day off together yesterday and are snowed in until further notice. The snow is still coming down, and is expected to last through the rest of the day. I’m sure we will hit two feet!
I have a pile of homework to get through in the next few days, in case the plows are efficient enough to have us back at work/school by Tuesday. One of my classes is the notorious “reading” class of the program–we’ve got around a book+a paper a week to get through, plus additional assignments. I’m glad to be getting it out of the way this early, but I expect that I will have to work on my self-discipline to stay on track.
Thankfully, my planner is all set up to help me remember everything for my classes and my work–there is even space to remember to take care of me! I stuck with most of my set-up from last year. I still love my horizontal weekly spread, with the trio of delineated space for the important things for the day. This year, those spaces are for homework (super necessary), self-care/relationship care (one of my goals to work on for 2016), and dinner (always important). Last year’s planner had space for daily chores and workouts. I am still working to make a true routine of movement in my life, but homework definitely trumps workout, in terms of valuable planner space. Instead, my workouts are now in a row of checkboxes at the end of each week. I also realized over the course of last year that having the daily chore space was weighing on me far more than it should. I am still trying to come up with a routine of daily maintenance that cuts down on my cleaning time, but, realistically, I do most of my cleaning on my day off each week. The solution was to add another row to check off the chores at the end of the week. This way, I can do the cleaning whenever is convenient! I even found some adorable little images to help remind me of the seven major cleaning tasks that I try to conquer each week. I added a third row to my checkbox tracker that is blank, so I can use it for whatever habit I’m working on. I also move my blog planner onto the weekly spread–hopefully I will see it more often!
My meal planner page remained the same, as did my time sheet. I added a place on the follow-up pages to track my weekly goals, that tie in the monthly goal planner that I built into my monthly page spread. My word for 2016 is intentional. We saw a lot of improvements in 2015: having our own place (no roommates!), being more social, settling into life on two full-time salaries, growing our first garden. But I reached the end of the year feeling like I coasted through a lot of it. I want to be more intentional about how I spend my free time, rather than ending up in front of the TV. With this striving for intentional action on my mind, I added in monthly goals (and weekly sub-goals) to help plan out and achieve new habits and good changes in my life. I also added the section for self-care in hopes of teaching myself better stress management.
This new format takes a little bit more time to set up each week, but I think slowing down and spending a little more intentional time setting up each week will only benefit my life. 2016 is off to a wonderful start!
In the midst of these last few crazy weeks (2 days until final paper is due, 2 weeks until performance weekend), I wanted to jot down the recipes I’ve made in order to use up our Thanksgiving leftovers. We had a very relaxed Thanksgiving, with most of my family coming over to M’s mum’s house. Naps occurred, and plenty of food was eaten! I brought pecan pie, apple pie, maple custard pie, and a dish of my Gluten Free Knock Off Pepperidge Farm’s Cornbread Stuffing. And the necessary pre-dinner pickles and olives. It’s a family tradition!
We came home with a huge amount of pie (surprise, surprise), a lunch’s worth of vegetables, and enough turkey and stuffing to stretch for a couple of meals. I also made sure to bring home some of the bones from the turkey, so that I could make some broth for this soup! I boiled the bones a second time after making the soup. I’ll make a gravy from that tonight to go with sausages and Yorkshire Pudding and greens. Tomorrow, I’m planning to use up the last of our turkey in Turkey and Broccoli Quiche to give us plenty of leftovers for lunches this week.
The soup is a nice mixture of leftovers and fresh foods (mostly the remaining fresh veg left over from preparing other thanksgiving dishes), and makes a hearty dish from a fairly small amount of food. It has all of the flavors of pot pie, without the fuss. I served my soup with pie crust points. One of the crusts that I made the day before, while prepping desserts, shrank too much during it’s par bake. I made another crust, but I saved the first and finished baking it laid flat. This added the perfect crunchy bite to accompany my soup! This soup is very forgiving. Use whatever meat and vegetables that you have on hand and need to use up: chicken, potatoes, green beans, and peas would all be splendid!
Leftover Turkey Pot Pie Soup
Serves: 4 | Prep time: 15 minutes | Cook time: 20 minutes
- 1 tsp. butter
- 4-5 button mushrooms, diced
- 1 large carrot, chopped
- 2 stalks celery, chopped
- 1/2 onion, diced
- 1 small sweet potato, diced
- 1 clove of garlic, minced
- 1 c. shredded, cooked turkey**
- 3 c. turkey (or chicken) broth*
- 1 Tbsp. Worcestershire sauce
- 1 c. milk
- 1-2 Tbsp. cornstarch
- 1-2 Tbsp. cold water
- salt & pepper
- fresh thyme, for serving
*To use up more leftovers and save some money, make your broth from the bones of your turkey/chicken! I roasted the bones at 450 degrees F for 20 minutes, placed the bones in a pot with 1 quart of water and boiled, covered, for 20-30 minutes. I then cracked the lid and let the broth reduce by about a quarter, just so that the flavor was more concentrated.
**I used white meat in this recipe, knowing that the dryness of the meat would, obviously, not be a problem in this soup.
Once all of the vegetables are chopped, melt the butter in a soup pot and add the diced sweet potato. Stir to cover the vegetables in the butter and place the lid back on. Allow the vegetables to sweat for a minute. Repeat this process by adding, first, the carrots, then the onion and celery, and finally, the mushrooms and garlic. When the vegetable mixture is soft and the onions are translucent, add the broth. Bring to a boil, turn down the heat, and simmer, covered with the lid, for 10 minutes. Stir in the Worcestershire sauce and milk. In a small dish, mix the cornstarch and cold water until smooth, then add to the simmering soup. Cook for another minute or two, until the soup has thickened. Taste the soup, and then add salt and pepper to taste. Ladle into bowls and garnish with fresh thyme leaves.
The big day is just a week away! While many bloggers are posting a recipe a day, with every dish you need for your Thanksgiving meal, I’ve got to be honest with you: I have a huge fundraising event on Sunday, a final paper due on December 1st, and our shows’ going up on December 12. We currently have half of a set that is 3/4 painted, and are only just beginning to make progress on props and costumes. I am up to my ears in cardboard, feathers, and comparative assessments. If it were left up to me, there would be no Thanksgiving at all this year. I’ve turned most of the responsibility over to M’s mum (which she did suggest before I said anything at all!) She has been gracious enough to host most of my family as well, angel that she is. So I’ll make a batch of cornbread tomorrow to allow it plenty of time to go stale (for my Knockoff Pepperidge Farm’s Stuffing–a must) and I will set aside my paper for long enough on Wednesday to whip up a couple of pies, but that will be the extent of my Thanksgiving contributions.
Luckily, I do have a handful of recipes from seasons past that just might be the perfect addition to your Thanksgiving table. Check out below for ideas on stuffings, breads, desserts, and even breakfast for the big day!
My Knockoff Pepperidge Farms Cornbread Stuffing will absolutely be gracing our table. It is the closest it could be to the real deal! And, it is totally chill with tasty, extra additions like precooked sausage, cranberries, and chestnuts! Just gently stir right before the stuffing goes into the oven!
How about some French Bread? Perfect as a base to cube for traditional stuffing, or to slice as is for the table.
Popovers are always first in line on our table at any occasion.
This Quinoa and Wild Rice Stuffing is chock full of apples, squash, sausage and herbs, and a nice change from traditional bread stuffings.
I am all about my pies at Thanksgiving. This year, I’ll be making Bourbon-Toasted Pecan and an adaptation of Deb Perelman’s Nutmeg-Maple Cream Pie. And I’ll be using the Best Gluten-Free Pie Crust for both!
Or how about some Coconut-Pumpkin Custard for a dairy-free dessert option?
Chocolate-Coffee Pots De Creme are surprisingly simple, but make for an elegant (and MAKE-AHEAD) end to the evening.
Pumpkin-Swirl Brownies have all the flavors of Thanksgiving paired with the comfort of chocolatey brownies. The recipe is a cinch to whip up well ahead of the big Turkey day!
These Pumpkin Scones makes the perfect breakfast on a busy Thanksgiving morning. Make ahead and freeze, then thaw for a delicious start to a hectic day!
November. Oh November.
I am the first person to agree with L.M. Montgomery: October entices me with the promises of sweater weather and changing leaves, of apples and pumpkins and all the activities heralding my favorite season. I love the Fall. November, however, always seems to show the first signs of the long gray winter, peeking out between the colorful foliage. Drizzling rain, a biting cold wind, and bare branches begin to remind us that we are in for the long haul of winter. I do love the idea of winter, too. I like snow and I especially like the thought of piles of blankets, bright fireplaces and stoves, and the sense of not having to go anywhere. Unfortunately, most of winter I do have to go somewhere, and wherever that somewhere might be is definitely going to be through the cold and ice. Even so, I am trying to treat November fairly. Most of the time, it is just as glorious as October. Plus, it contains Thanksgiving. Definitely a good month.
In the meantime, I am halfway through my first class of grad school. I just signed up for two classes for next semester (as full of a course load as I will ever take alongside my full-time job). I am really happy to be back in the classroom environment! It’s also been wonderful to be learning things that I can actively compare to my company, so I have a real-life example for all the theory and concepts. I have been working to get my hustle back–I have settled into a very routine life that allowed for more apathy than I liked. Fortunately, all of these assignments have been the kick that I needed to find a better balance. Isn’t it funny that the more we have to do, (usually) the better we are at actually getting it all done? This was the last piece to push myself back into a state of productivity, though I still have to chant a few girlpower! mantras before I can tackle vacuuming… Another result of my class is that I discovered that I read faster and with much more focus while on the treadmill, instead of lying on my couch! Studying and exercising? Possibly my greatest multi-tasking achievement.
Unfortunately, I’ve been knocked off track a little, by catching an awful cold last week. After a few miserable days, most of my symptoms have cleared up, though I still have a fair amount of chest congestion. Given my history of allergies and asthma, this is exactly where I expected the cold to settle. But I am definitely tired of coughing and wheezing. It also saps just enough of my energy, that I haven’t been able to get up and move in the mornings. I was looking for to daylight savings time to bring back some early morning light for my workout ventures, but my cold has mostly kept me couchbound. My reading for school has suffered as well (perhaps the only downfall of that multi-tasking achievement). Dealing with the cold symptoms over the weekend made the thought of early morning breakfast-making seem a gargantuan task. And the idea of warm muffins, already-made when I woke up during the week, was all too appealing. So I pulled overripe bananas from my freezer and set to work on this ultra-comforting recipe.
Banana chocolate chip muffins were one of our staples in my childhood. This simple recipe used up overripe bananas, a common occurrence in our house. And the hearty addition of whole wheat flour balanced the fruit’s natural sweetness and bumped these muffins ahead in the race of healthy recipes. And they tasted amazing! I’m certain those were all pluses for my mother. She made these muffins pretty often, and most of our friends ate a few over the course of our school years. In fact, one of our childhood friends had a notorious hatred for bananas. We always carefully avoided telling Z what was in these muffins and he ate them happily. His mother got this recipe from my mother and continue to make the muffins for him until he finally saw her making the batter when he was a teenager. Now he won’t eat them!
This is one of those recipes that so clearly recalls my childhood, I knew I needed to make it gluten-free. Thankfully, it was a pretty simple accomplishment! The banana keeps the muffins soft and lightly sweet and eliminates the need for any xanthan gum or guar gum as binders. In order to emulate the heartiness from the whole wheat flour, I’ve used brown rice and sorghum flour, along with a touch of buckwheat flour to darken the batter as I remember the whole wheat flour doing in the original recipe.
Banana Chocolate Chip Muffins
Serves: 12-15 | Prep time: 20 minutes | Cook time: 20 minutes
- 3/4 c. sugar
- 1/2 c. butter, room temperature
- 1 egg
- 1 c. mashed, ripe bananas (about 2)
- 3 Tbsp milk
- 2/3 c. + 2 Tbsp. brown rice flour*
- 3 Tbsp. buckwheat flour*
- 1/3 c. sweet white sorghum flour*
- 1/3 c. +2 Tbsp. tapioca starch*
- 3 Tbsp. sweet rice flour*
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1 c. chocolate chips
- optional: 1 c. chopped walnuts
*Or, you can use 2 cups (280 g) of a gluten-free All-Purpose/”Cup for Cup” substitute
Preheat the oven to 350 degrees F. Line a muffin tin with paper liners and llightly oil the liners liners. Cream the butter and sugar in the bowl of a stand mixer. Once uniformly mixed, add the egg and mix until the egg is just incorporated. In a separate bowl, whisk together all dry ingredients (flours, baking powder, baking soda, salt). In a small bowl, combine mashed bananas with milk. With the mixer on low, add the dry mixture to the egg-butter-sugar mix. Mix on low until combined. Add in the banana-milk mixture and mix until just combined. Stir in chocolate chips and walnuts, if using. Scoop into greased liners, at least three quarters full. The batter will rise a moderate amount during baking. Bake for 20-25 minutes until tops are golden and a toothpick inserted into the middle of a muffin comes out clean. Allow muffins to cool in the tin for 10 minutes. Remove to a cooling rack and cool completely.