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Compact chopper — pesto, salsa, baby food, dressings, nut butter
Grade A bourbon vanilla beans for custards, ice cream, extracts
Chinese gongfu tea tray — drainage system for tea ceremony
Classic whistling kettle — alerts when water boils, stovetop staple
Standard 12-cup muffin tin for muffins, cupcakes, egg bites
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Compact chopper — pesto, salsa, baby food, dressings, nut butter
Grade A bourbon vanilla beans for custards, ice cream, extracts
Chinese gongfu tea tray — drainage system for tea ceremony
Classic whistling kettle — alerts when water boils, stovetop staple
Standard 12-cup muffin tin for muffins, cupcakes, egg bites
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Preheat oven to 400 F. Use oil or non-stick spray on mini-muffin tins and set aside. Beat sugar and eggs together until light and fluffy, then stir in all of the remaining ingredients. Fill tins 3/4 full and bake each batch for 20 minutes, or until edges are browned and muffin tops spring back lightly when touched. Turn out of pan onto a clean towel and serve immediately. Note: This recipe makes 72-84 mini-muffins, so be prepared!