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Muffins - Scones

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Shouldn't healthy baking also taste good? Yessim. These are fragrant, flavorful, and delectable to the last crumb. Everything you need: canola oil, flax seed, maple, bran, and more are packed into a great muffin that is noble....and surprisingly an Adele Davis sort of way.
Bakers waste nothing.. I left the sugar out of a scone recipe one day and realized it as I mixed the dough up. Just one of those days in the test kitchen! So, I "floured" my work surface with sugar. The result was the best scones ever - flaky, crusty, perfect. My mistake became a classic recipe.

Baking is a serious business. This is one recipe that needs a patent and it's own lawyer - or at least, a PR firm. Here is part of the story. My newest muffin, Post Lawsuit Muffins is another story. Read about it or bake up a batch. Check out New Edition Famous Lawsuit Buttermilk Muffins

Peaches and cream always sound better but the real flavour jolt in baking is when you use sun-ripe nectarines.  They have much more sparkle and a more distinct taste. Either way, these are an experience of summery fresh fruit in a lightly spiced buttermilk batter, topped with streusel.

Read more about Lawsuit Muffins in Original Buttermilk Rhubarb Lawsuit Muffins and .  Are the new muffins good? Absolutely and now the recipe is also tucked into the The New Best of, Marcy Goldman, Whitecap Books 2009. (Amazon has it, Chapters, Barnes and Noble, etc.) This new edition of my Best of has 40 new recipes and double the photos!

What happens when baker meets cook? When Jane Austen meets Cuisine's Bad Boy? Scones is all. Great chat, lots of chuckles, food movie talk and a recipe to take home. From Anthony Bourdain, October 2007 No Reservations (Bloomsbury/Raincoast Books 2007) in Montreal.
By Marcy Goldman
A Special Feature of When Bakers Write

These are good with dried cherries too or a combination of cherries and  diced pears. Just a touch of oatmeal, some brown sugar and the rest is up to you. These are sweet and tender but nicely rustic. Brush with butter and dust with brown sugar before baking to make sure they look as enticing as they taste.

These are hearty muffins with a mellow taste, uplifted by chunks of sour (or sweet) cherries. I usually make these with 1 cup of whole-wheat flour or mixed grain flour. Frozen sour cherries, which are often available, work perfectly for this recipe. It’s just so unexpected, in a wonderful way, to encounter red, sweet/tangy oasis of fruit in a rustic muffins. Save the raisins for another time.

Have a shorter name to name these fabulous, crusty topped moist-interior muffins? Doesn't matter - these have the goodness of applesauce, buttermilk, wheat germ, oat bran, wheat bran, and also offer precious little fat and only one egg (and make it an Omega 3 Egg if you please). These muffins are incredibly tasty, rustic, and good for you. They are also real appetite zappers. You can replace half the whole-wheat flour with kamut or spelt if you prefer.

These are baked nicely crusty, in a perfect contrast to their buttery interiors. Topped with a thick glaze.
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