Favorite muffin or scone recipe
I like the maple, cinnamon, vanilla and pumpkin scones that they have at Starbucks. That was my original and only exposure to scones. The kids are tree nut and peanut allergic but can eat seeds. Though one does not like seeds. So I guess I want a recipe similar to the ones at Starbucks.
ah, much better :)
http://www.food.com/recipe/maple-oat-... - just omit the pecans or sub sunflower or pumpkin seeds
What whole grains, or whole grain flours do you have? Dried fruit? Fruit puree (e.g. pumpkin, banana)?
You can cut the sugar in many many muffin recipes, often in half. Of course that changes the taste.
Whole grain flour (of various types) makes them healthier (more fiber etc), but also also make things denser.
Lowering the fat is also regarded as healthier, though for kids that is less of an issue than older adults. Fruit puree can partially or whole replace fat. But higher fat items stay fresh longer.
Here's a recipe I developed and really like.
Cast Iron Griddle Sweet-Milk Scones with Raisins
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon table salt
2 tablespoons granulated sugar
4 tablespoons butter
1/3 cup raisins, golden raisins or craisins
2/3 cup whole milk
2 tablespoons shortening or cooking oil
1. Add flour, baking powder, baking soda and salt to a
mixing bowl. Mix dry ingredients well with a whisk or fork.
Using a whisk or fork, cut butter into flour mixture until it
resembles coarse meal with a few slightly larger butter lumps.
Stir in raisins.
2. Heat a cast iron griddle or 10-inch cast iron skillet as
if you were making pancakes. Add a tablespoon or two of
shortening or cooking oil to coat the surface of the griddle.
3. Make a well in the center of dry mixture and pour in milk. Stir
the ingredients together with a fork into a soft, slightly wet clump
of dough. Add a little milk or flour if needed to adjust the
consistency of dough.
4. Gather up pieces of the dough and using your hands, form scones
into the size and shape of english muffins. Add a tablespoon or two
of flour, as needed, to handle dough. Make about 6 to 8 scones from the
5. Place the shaped scones onto griddle, leaving about 1/4-inch
between each scone. Turn the burner down to a little lower than
what you would use for pancakes.
Cook about 5 to 7 minutes on each side to brown the tops and bottoms.
Press on middle of scone to test for doneness. The sides should look
dry and no batter should ooze out when scone is pressed down upon.
The finished scone color should be golden to slightly darker.
Total cooking time about
I forgot that claim about baking soda. I was thinking purely about the leavening aspect.
This morning I made an Irish oat pancake recipe - fine ground oats, flour, eggs and buttermilk (1 cup +). The result was more like a crepe than a pancake, with a noticeable buttermilk note. Alone I didn't like it, but it was ok wrapped around a piece of bacon. For the 2nd half of the batter I added a bit of sugar, and 1/4 tsp baking soda. Those additions were enough to turn a hearty crepe into a light pancake.
Oatmeal Scone: 1 1/4 cup flour, 1 1/4 cup Quaker oats, 1 1/2 tsps baking powder, 1/2 tsp salt, 1/3 cup brown sugar. In separate bowl beat 1 egg with 3/8 cup oil, 1/2 cup milk, and 2 tsp maple extract (very important for flavor). Mix the two. Add any solids you want: light or dark raisins, dates,dried cranberries or apricots (or nuts but not in your case). To save time I bake this in a buttered pie pan with a little cinnamon and sugar sprinkled on top then when it is cool I cut it in wedges. Bakes at 350* in 25 minutes or so. Very substantial.
The Sweeter Side of Amy's Bread, from the NYC Bakery, has some pretty incredible scone recipes. Here's the cherry cream one: http://cookingbythebook.com/blog/reci... There's also one for maple syrup scones with a coffee glaze: http://vtda.info/food/maple-syrup-bre... There's also an oatmeal dried cranberry and walnut scone that's really good. But, by far, my favorite is the scallion feta cheese scone recipe, which I've not yet found on the web. So, here goes:
270 g. unbleached all purpose flour
90 g. rolled oats
2 tsp. baking powder
1 tsp. kosher salt
1/4 tsp. baking soda
130 g. unsalted butter, diced in 1/2 inch pieces, cold or frozen
145 g. crumbled feta cheese
75 g. chopped scallions
40 g. microplaned parmesan cheese
225 g. buttermilk
two large eggs, divided use
25 g. honey
Preheat the oven to 400F. Line a baking sheet with parchment.
In a food processor with the metal blade, combine flour, oats, baking powder, salt and soda. process just to combine, briefly. Add the cold or frozen butter and process again for 10-15 seconds, to make a texture like coarse meal. Transfer to a large bowl and mix in the feta, chopped scallions, parmesan cheese until evenly distributed. (I've found you can refrigerate this mixture airtight overnight if you want to make hot scones for breakfast or brunch.)
In a medium bowl, whisk the buttermilk, one egg, and honey. Make a deep well in the center of the dry ingredients, and pour the wet into the well. Stir with a rubber spatula or a wooden spoon just until the dry ingredients are moistened. The dough may be crumbly and dry in spots, that's okay. I do things a little differently than the original recipe here. I like to make large triangular scones by cutting rectangles diagonally, so I shape a large, maybe 1 1/4 inch thick rectangle to begin then use a large knife (or a smaller one with a straight edge, pizza cutter will work also) to make 8 large or 12 smaller scones. Whisk the remaining egg with a little water to make an egg wash and brush each scone generously. Place them without touching on the prepared pan and bake in the preheated oven for about 12 minutes for small, 14 for larger scones. Rotate the pans and bake another 12-14 minutes, checking after ten minutes if the scones are small or your oven runs hot. Don't over bake these! They should be golden brown and feel firm when touched lightly. You can also bake these on a preheated brick or pizza stone for extra lift. Cool off the paper on a rack and serve warm or at room temperature. Store airtight. Best within a couple days.
Some wouldn't call these scones as much as biscuits, but they are truly divine no matter what you'd call them. I highly recommend Valbreso sheep's milk feta cheese, and to use an old fashioned style rolled oats for best texture. Scallions are in season right now and you can also use chives if yours have come in yet in the garden.
People have given you a number of links to other Chowhound threads, but I don't think anyone has given you this one:
Some really good muffin recipes there, especially Mrs. Smith's Blueberry Muffin with Cinnamon Crumble which, since she posted it, has become perhaps my favorite muffin of all time.
These pumpkin muffins are among my favorites; I've posted this recipe before, and will repeat that you can cut back the spices if you like (I like them well spiced). I make these with whole-wheat pastry flour; you can use all or part AP flour, WW pastry flour, white whole wheat, whatever you like. This will make 18 muffins.
3 cups flour
2 teaspoons each ground cinnamon and nutmeg
1 teaspoon each ground ginger, cloves, and allspice
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
Beat together in a large bowl:
3 large eggs
3/4 cup brown sugar
3/4 cup sugar
2 cups pureed pumpkin
1/2 cup vegetable oil of your choice
1/2 cup buttermilk
Beat in dry ingredients just until blended (it will be thinner than most muffin batters). Pour into greased muffin tins, and bake in an oven preheated to 350 degrees for 20-30 minutes (depending on size) until a tester comes out clean. Turn out onto a rack to cool.
Optional: when muffins are cool, swirl tops in a glaze made from powdered sugar and lemon juice (not necessary, but a very nice complement).
Best Ever Scones from Southern Living magazine
These scones are absolutely the best recipe I have ever tried in any cookbook or recipe site, bar none. Let me advise fellow bakers - they "poof" and expand in a semi-cake-like manner. That is, they do not bake like biscuits, so do not put them too close together on your cookie sheet as they will run together while baking.
They are rich, flavorful, creamy, and delicate. I absolutely adore this recipe. I made 3 varieties - one plain, per the base recipe. The next with plump, golden raisins, and the last with Toffee baking bits. My, my, my these are scrumptious. A real keeper.
These have excellent flavor and are really versatile. http://www.kingarthurflour.com/recipe...
You'll think of a hundred different additions like nuts, dried fruit, chips, etc. Then bake them as quickbread or a bundt cake another time. They're also quick to do in the morning for breakfast if you combine the dry ingredients in one container and the liquid in another the night before.
Homemade English Muffins (Bread Machine Manual Dough Cycle)
3-1/4 to 3-1/2 cups all-purpose flour
1-1/2 teaspoons bread machine or instant yeast
1 cup lukewarm milk (90-F to 100-F)
1 egg, beaten
2 teaspoons white granulated sugar
1/2 teaspoon table salt
3 Tablespoons melted butter
1 Tablespoon cornmeal
1. In a mixing bowl, stir together the flour and dry yeast. Mix well
and pour dry flour mixture into bread machine. Make a depression in center
of flour to pour liquid into.
2. In a small mixing bowl, stir together the warm milk, beaten egg, sugar,
salt and melted butter. Mix well. Pour liquid into center of the depression
you made in the flour in the bread machine.
3. Set bread machine to MANUAL DOUGH CYCLE. Monitor dough as it mixes for
the first few minutes and add more flour or water as needed, a tablespoon
at a time, to form a smooth ball of dough. It should be firm enough to hold
its own shape and not sticky. It should not be so dry that it is crumbly.
4. When the bread machine completes its mixing and kneading cycle,
turn it off and remove the dough. Don't allow it to rise in the bread
5. Dust a bread board with about 1/2-tablespoon of corn meal.
If you need to, you can dust the dough with a little dry flour, if
it's too sticky to handle.
6. Place dough on bread board and divide dough into 12 equal sized pieces.
7. Take each piece of dough and roll into a ball, then flatten it into a
disc about 3-inches across and 1/4-inch high.
8. Dust a cookie sheet with 1/2-tablespoon of cornmeal and lay each
flattened piece of dough on cookie sheet, about 1-inch apart.
9. Place in a warm place to rise, (like oven that is off, with the oven
light turned on) and allow dough to rise for 1/2-hour.
10. Heat a griddle or skillet to medium heat, as if you were making
pancakes. Don't add oil to the griddle. A non-stick surface or cast iron
11. The dough will look slightly puffy, like large cookies, that's okay,
they will puff up a lot more during cooking.
12. Carefully pick up each piece of risen dough and place it on the hot
griddle. Trying to move them with a spatula will deflate them.
13. Reduce heat slightly on griddle and cook the dough for 5 to 7 minutes
on each side. They can be turned with a spatula once they are cooked on
14. They are done when they are golden brown on the top and bottom.
Split them using a fork. Toast them and serve with butter and/or jelly.
When cool, they can be stored in a plastic bag.
Makes 12 English muffins.