Vol 10. Edition 2
News from CannaTown
Page 13
Directions: To begin, premedicate one stick of butter with your preferred dosage. Preheat to 350° and gather your mini mun tin and liners. Cream together all butter, sugar, eggs, honey, sour cream, milk and one cup of milk. Blend in the our, baking powder, salt, pudding mix and baking chips. If the texture is a little bit dry, add the remaining half cup of milk. Note that cocoa powder was used for a ‘double chocolate e ect’ -- but feel free to ex- periment with di erent puddings and chips. I used a handy #70 scoop to get the perfect heaping rounded dollop to nearly ll a liner. Bake at 350 for 20 minutes, or adjust to longer time for full-sized muns. is recipe yields about 12 dozen. If you put in about 720 mg of active product that would give you 5 mg per mun. You decide how strong they are! A er you remove them from the tin to cool, wait approximately 10 min, then while still slightly warm, seal in ziploc bags to lock in moisture when they set. ese are best eaten cool, for the full texture experience.
Recipes from Cousin D Essential Hash Oil Mini Mu ns ese morsels have that texture you get from those big gas station muns: moist, dense, yet u y. In this particular batch I used cinnamon baking chips and added cocoa to conjure a sort of Mexican chocolate zest. Ingredients: 3 sticks butter, so ened 1 medicated stick butter, so ened 4 eggs 1 cup white sugar 1 cup honey 2 cans sweetened condensed milk
8 oz sour cream 1-1 1/2 cups milk 5 cups our 2 tsp baking powder 1 tsp salt
2 small boxes chocolate pudding 1 cup of cocoa powder (optional) 2 bags your choice baking chips
Need Help with Infusion? Check out Cousin D's easy guide before you bake! cannapag.es/infuse
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