Muffins - SconesView Our Alphabetical Recipe Index for Muffins - Scones
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Who can resist pumpkin muffins especially when dolled up with chunks of fresh, fall apples?
This recipe does double duty as a pumpkin quick bread but no matter how you make it, it's just a lovely spice mixture, fragrant with pumpkin and sweet apples.
Moist, rustic, healthy muffins with a deep-autumnal flair. Healthy, flavourful, bit tops – absolutely gorgeous and superb taste and an amazing crumb.
Tender, spice-kissed pumpkin cupcakes, light, moist and Halloween fun. Nothing to get spooked about. These take a light orange-hued frosting, that is accented with orange flavor and a kiss of spice. A cream cheese frosting, as for carrot cake, makes these adult fare. Candy corn finishes off these treats just so.
Every once in a while I create a recipe that rocks (even modest) me to my baker’s core. This is one such exceptional recipe. These glorious muffins are a cradle of spice and brown sugar pumpkin batter on which a silky filling of cheesecake bakes and fuses itself to the muffin batter. On top, there is a crust of caramelized brown sugar. It’s easy as pumpkin pie but a totally ‘wow’ muffin. Mini ones would be perfect for Thanksgiving dessert. For the best pumpkin pie spice – forget the store variety. Check out King Arthur Flour – (and their cinnamon is worth its weight in gold!)
Canned pumpkin is convenient and the variety of pumpkin that canners use is best for baking. "Jack O'Lantern" pumpkins look pretty but they recycle into somewhat watery pumpkin pulp.
Serve a basket of these at your next turkey dinner, or as a dessert, with homemade apple sauce or vanilla custard. Or use these as the basis of a breakfast sandwich with turkey sausage, egg and cheese. A great tail-gate snack would be these, split, smeared with Dijon mustard and filled with a few slices of smoked turkey. You can also use pureed sweet potatoes for these amazing biscuits.
The more deeply colored your pumpkin is, the better it is for baking. But canned pumpkin puree is fine. These are lusty, gorgeous scones that are incredibly satisfying and flavorful.
I cannot resist these which is a surprise because the whole point of them was to make an extraordinary healthy muffin. I made them in muffin tops so as not to have a dense, thick, ‘tall’ muffin; muffin tops take a heavier batter and make them a bit more approachable. However, these are so absolutely, mouth-wateringly scrumptious, it wouldn’t matter if you baked them in an old pair of Nike running shoes. You can also substitute Splenda for the sugar and agave syrup for the honey and maple syrup (in which case, add ¼ teaspoon maple extract to retain the maple echo). A small amount of quinoa offers 15% of your daily iron intake.
Whenever I stop at a cafe I usually have just coffee. Or sometimes, just a chamomile tea. But on a certain day at a certain cafe I happened to be famished and I spied these amazing scones. I assumed they were plain old raspberry scones. They were anything but! Raspberries vied with chunks of white chocolate and hunks (somehow) of cheesecake-like filling. Here is my rendition of these decadent, but somehow, spring-y bites.
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What do you get when you cross a muffin with a scone? Scuffins! Big, beautiful crusty scones/muffin hybrids, crisp, pastry outsides with cake-like interiors and a cache of raspberry preserves. Whipping cream makes them high-rising and the cache of raspberries are a nice surprise.