Archive for ‘Quick Breads’

January 16, 2011

Doughnut Muffins

(www.kingarthurflour.com)

IMG_6361-103

Batter

  • 1/4 cup butter
  • 1/4 cup vegetable oil
  • 1/2 cup granulated sugar
  • 1/3 cup brown sugar
  • 2 large eggs
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoons ground nutmeg, to taste (I reduced this from 1 1/4 KAF says to use)
  • 3/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 2/3 cups King Arthur Unbleached All-Purpose Flour
  • 1 cup milk (I substituted half ‘n half I was out of milk!)

Topping

  • 3 tablespoons melted butter
  • 3 tablespoons cinnamon and sugar (1/4 cup sugar 1T cinnamon)

1) Preheat the oven to 425°F. Lightly grease a standard muffin tin. Or line with 12 paper or silicone muffin cups, and grease the cups with non-stick vegetable oil spray; this will ensure that they peel off the muffins nicely.

2) In a medium-sized mixing bowl, cream together the butter, vegetable oil, and sugars till smooth.

3) Add the eggs, beating to combine.

4) Stir in the baking powder, baking soda, nutmeg, salt, and vanilla.

5) Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined.

6) Spoon the batter evenly into the prepared pan, filling the cups nearly full.

7) Bake the muffins for 15 to 17 minutes, or until they’re a pale golden brown and a cake tester inserted into the middle of one of the center muffins comes out clean.

8) Remove them from the oven, and let them cool for a couple of minutes, or until you can handle them. While they’re cooling, melt the butter for the topping (this is easily done in the microwave).

IMG_6339-9

9) Use a pastry brush to paint the top of each muffin with the butter, then sprinkle with the cinnamon-sugar. Or simply dip the tops of muffins into the melted butter, then roll in the cinnamon-sugar.

10) Serve warm, or cool on a rack and wrap airtight. Store for a day or so at room temperature.

Yield: 12 muffins.

Advertisements
April 6, 2010

Easter Breakfast – The Scones

Easter dinner is the only holiday dinner that my mom makes these days. Not because she doesn’t like to cook but because I love to cook and she lets me take care of food. After all she cooked for me and my family all those years – she’s due a break. Right? 🙂

However, I can’t resist and had to make something so I made breakfast…Tomato Basil Quiche, Quiche Lorraine, Maple Oat Scones, and Lemon Blueberry Scones…they were all terrific! If you like Starbucks Maple Oat Scones (which are my all time favorite), these tasted just like Starbucks! (My co-workers also gave them RAVE reviews!)…something to add to “the Menu.”

Scones

Maple Oat Scones
1 cup oats (quick or old-fashioned)
1 1/2 cups flour
2 tablespoons sugar 
1/2 teaspoon salt
1 tablespoon baking powder
2 tablespoons real maple syrup
2 1/2 tablespoons cold butter (small pieces)
1 large egg
1/2 cup half-and-half or heavy cream
2/3 cup coarsely chopped pecans

Maple Glaze
1 1/2 cups powdered sugar
1/2 teaspoon maple extract
5 teaspoons milk

Preheat oven to 350°F.
Using a food processor or blender, finely grind oats.
In a mixer, mix flour, oats, sugar, salt and baking powder.
Add maple syrup and butter and mix well.
In a small bowl, beat the egg with the cream.
Pour the egg mixture into the flour mixture and mix well.
Add pecans and mix just to incorporate.
Place dough on a floured surface. Knead and pat dough into a 8 to 10 inch circle and cut into 8 wedges.
Spray a baking sheet with cooking spray. Place wedges on top and bake for 13 to 15 minutes, or until light brown.
Remove scones from oven to wire rack. Let cool about 3 to 5 minutes.
Mix glaze ingredients until smooth. Adjust the amount of milk to get to the desired consistency. Spread lots of glaze over each scone and dry about 15 minutes before serving.

Lemon Blueberry Scones
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons sugar
5 tablespoons unsalted butter, cold, cut in chunks
1 cup heavy cream, plus more for brushing the scones
1 cup fresh blueberries

Lemon Glaze:
1 1/2 cups powdered sugar
1/2 teaspoon lemon extract
5 teaspoons milk

Preheat the oven to 350 degrees F.
Mix the flour, baking powder, salt, and sugar.
Add the butter and mix well. The mixture should look like coarse crumbs. Mix in the heavy cream.
Remove the dough from the bowl and knead just a bit. Fold in the blueberries and shape the dough into an 8 to 10 inch round. Cut into to 8 wedges.
Place the scones on an ungreased cookie sheet and brush the tops with a little heavy cream. Bake for 15 to 20 minutes until beautiful and brown. Let the scones cool a bit before you apply the glaze.

Next…The Quiche

December 25, 2009

Parmesan Popovers


For Christmas, I wanted to try something different from the standard dinner roll. I had marked the popover in the Giada Everyday Pasta cookbook a while ago and thought this was a good enough time to try it! I made the batter and it was so thin, my “sister-in-law” even thought so. I almost thought I did something wrong…we discussed adding more flour, but I decided to go ahead and pop them in the oven to see what would happen – totally worked! 🙂 These are pretty good. The texture reminds me more of a quiche-like item than bread but it was good! (at least I thought so). Here is the recipe from Food Network, but it seems to be 1/2 of the recipe in the Everyday Pasta cookbook, but both recipes say it yields 6-8 servings?? Hmmm…this one made 24 popovers.

6 eggs
1 1/2 c all-purpose flour
1/4 t. salt
1/2 t. herbs de Provence
1/4 c chopped italian parsley
2 c. whole milk
1 1/4c grated parmesan

Preheat oven to 400ºF.

In a mixer, combine the eggs, flour, salt, pepper, herbs, and parsley. Mix on medium speed. Reduce speed to low and add milk and cheese.

Spray a muffin pan with non-stick cooking spray. Fill cups 3/4 way full. Bake until puffed and golden brown 20-25 minutes.

December 13, 2009

Toasted Coconut Cranberry Bread

At work we have an annual Breast Cancer fundraiser during the month of October. We have a raffle, make food, and a themed dress-down day.  It ends up being pretty fun, especially on raffle day when we all compete for really cool prizes like massages, COACH products, or dinners at our favorite restraunts. I usually contribute to making Pink food! So this year I made this bread and it got SUCKED down! This bread is SO moist and dense and doesn’t contain too much sugar or fat. Most of the moistness comes from the yogurt and banana and the sweetness of the banana balances the tartness of the cranberries- one of my favorites!  Its even awesome without the icing.  Everyone loved it, so at the request of Sonia and Kim here is the recipe… (original recipe by The Hungry Housewife)

1/2 stick softened butter
1/2 cup sugar
1 cup flour
1/2 tsp salt
1 tsp baking powder
1/4 tsp baking soda
1 egg
2 bananas (the more ripe the better)
1/4 cup vanilla yogurt
1/2 cup toasted walnuts
1/2 tbsp vanilla
1/2 cup shredded coconut
1/2 cup cranberries (cut in half)

Preheat oven to 450 degrees.

Place two separate pieces of foil on each side of the baking sheet. Spread the coconut in a thin layer on one piece of foil and place the walnuts on the other side. Toast until the coconut is light brown and remove the coconut (about 5 minutes).  Continue to toast the walnuts until light brown (another 3 minutes or so). The more toasted the coconut the better it holds up in the bread.

Reduce oven to 350 degrees.

Coat a loaf pan with cooking spray. Cream together the butter and sugar with a mixer. Mix in the egg. In a separate bowl whisk together flour, salt, baking powder and the baking soda. Slowly add the dry ingredients into the butter mixture, alternating with the yogurt – make sure to start with flour and end with flour.

Mash the bananas very well with a fork. Fold in the smashed bananas, vanilla, toasted nuts and coconut into the batter then carefully stir until combined. Fold in cranberries. Pour the batter into the bread pan.

Bake for 45-50 minutes or until tester comes out of the center of loaf clean. Let cool in the loaf pan for a few minutes before transferring to a rack. Let it cool for at least 5 minutes before slicing. Serve warm with butter. Enjoy.

GLAZE
1 c. powdered sugar
1/4c. fresh squeezed orange juice
1t. orange zest
3T. cranberry juice
1/2 T. unsalted butter

Mix all ingredients in a microwave safe bowl until the sugar dissolves. Place in the microwave for 30 seconds on high and then whisk really fast to ensure all lumps are broken up. Drizzle over bread and let harden. Tada!