Munich must be
steeped MASHED . Otherwise you will be rinsing startches instead of sugars into you recipe.
There's really not that much difference between steeping and mashing. You probably have all the necessary componants in your kitchen.
All you have to do is bring 1.25 qts of water per lb of grain to a temp of about 170 degrees, stir in your crushed malt and stabilize at about 150-156. Add cold water if necessary to bring temp within that range. Cover with a couple of blankets and bring about a half gallon of water up to 170 degrees while the grain is mashing. After 30-45 minutes (or up to an hour) fit a colander over a 5 gallon plastic bucket, pour your mash into the conlander, let the running drain and then slowly pour the 170 degree water over the grain.
Sub this amount of wort for the water in your full volume of extract water. Easy!