Muffins - SconesView Our Alphabetical Recipe Index for Muffins - Scones
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All Bran Cereal adds another dimension to these banana muffins. These make old-fashioned, dense but good and hearty muffins with a nice banana echo.
Natural bran is available in bulk, boxed by Quaker or health food stores. Nothing added to it, it makes for a lighter bran and banana muffin that is just slightly crusty on the outside, moist inside, and simply delicious, to every last crumb.
Somewhere, some Costco or Sam's Club in the land is selling oversized lemon, almond, poppy seed muffins. I was intrigued by the flavors and created this recipe on request, and as per the description of the resplendent almond and poppy seed originals. When I make these, I also add a teaspoon of lemon extract and a touch of lemon juice for a bouquet of flavor.
Once I discovered them, I fell in love with various apple butters, as well as other fruit butters such as cherry, pumpkin, cranberry and cherry from Pastor’s Chuck’s. Eden Foods, and American Spoon Foods. I’ve been using apple butter on toast with almond butter and in recipes such as these splendid, oh-so-Amish little muffins. Fruit butters are very intensely flavored spreads that are like apple sauce but far more dense and thick. If you don’t have apple butter, you can substitute old-fashioned apple sauce. The recipe will still be good but a wee bit less flavorful (and less Amish).These are sweet and rustic as is but sometimes, I drizzle them with maple cinnamon fondant, which is less Amish and more......me.
These are part pastry, part muffins and totally awesome. Use leftover challah or chunks of day-old croissants for these. They are puffy, golden and satisfying and unlike any other muffin I know. I first saw them at a coffee shop and immediately knew I would have to replicate my own version.
These are moist, pretty and beefed up with oatmeal. You can add 2 tablespoons ground flax seeds if you like.
A tender vanilla cinnamon scone is topped with spiced up apple pie filling and a sweetened cream cheese filling. Even though these are scones, they taste like apple Danish with a dab of New York cheesecake tucked inside and a nice drizzle of baker's fondant on top - to complete the 'Danish' appeal.
These are stuffed with good things like applesauce, yogurt, oatmeal, diced tart apples and a halo of sugar-cinnamon and slices of red apple.
These are soda bread-for-two sort of soda breads, wonderfully rustic but taken up a notch with a touch of vanilla and an addictive Irish cream glaze. To give as gifts, wrap a couple of these in brown paper or a pastry box with a green ribbon, or in two’s in a cello bag with a green ribbon and a side packet of Irish Breakfast tea.
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On the way to a new tango class I found a Greek bakery and sandwich shop. Among the many amazing offerings were these puffy wedges that looked like scones but were soaked in honey and walnuts like baklavah. I bit into a sweet, dense cake-like scone that featured a surprise orange-scented nut-raisin filling. It was like baklava in a scone, and more delicious and unique. This has wow appeal and taste and keeps well (if they last....but don't all cookbook authors say that? This time, it's true)