Muffins - SconesView Our Alphabetical Recipe Index for Muffins - Scones
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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 Newest Edition Famous and Fabulous Buttermilk Muffins
This is the secret formula of one of my legendary recipes in a consumer friendly amount. Blueberries make these a summer hit or try apples anytime or banana chunk - anything you like! The rhubarb is something I always have on hand in the freezer. For allergy kids, use crushed graham crackers to replace the walnuts in the streusel. This recipe originally called for 1 1/2 cups of flour which hardly made many muffins. I had to bump things up from the original and from that base, I then converted a measured recipe, into one that feeds West Point. It's never just about math. You try four dozen. That works, you try 8 dozen. Sometimes you can straight multiply the leavener or flour (once it is in weight) but things like salt, fruit (and type of fruit, and how it is prepared and is it fresh or frozen?), vanilla have to be a trial and error/test and re-test effort. Everyone can have the 'secret" recipe but it is about execution and making it commercially viable. Of course, sometimes, you only want...a few. Enjoy!
Read more about Lawsuit Muffins in My Original Buttermilk Rhubarb Lawsuit Muffins and . Are the new muffins good? Absolutely and now the recipe is tucked into the The New Best of BetterBaking.com, Marcy Goldman, Whitecap Books 2009. (Amazon has it, Chapters, Barnes and Noble, etc.) This new edition of my Best of BetterBaking.com 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.
These are hearty and delicious. I cut them with a large heart-shaped cutter.
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