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Muffins - Scones

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You can make these muffins small to give, or make them large to surprise your family with

These are hardly muffins. They are baker's 'eye candy'. Bake them in miniature loaf pans or 4 inch mini brioche molds. Some bakers call them baby cakes. I call them SDG (so darned good). The Oreo Streusel makes these outstanding.

A muffin in a loaf? A soda bread with attitude? Just darned good!

What to do with garden surplus? A moist, spicy, divine muffin that does double duty as a quick bread loaf. This is one of those quietly popular recipes that gets hit on alot. In a totally good way.

When I first began baking with zeal, I used to bring baking, as most of us do, to the office. A real office. A real job actually! I worked for a university and was thrice, by acclamation, voted president of the coffee club. Zucchini bread was considered novel (once) and when I brought this gorgeous, moist, lovely loaf in, no one would touch it! Finally, the guy that ate everything, gave it a try. As he dove in for this third slice, the rest of the office caught on and the cake was history, way before the second coffee break of the day. They say this cake was invented to get rid of excess zucchini. I think it is the other way around. This recipe is packed with flavor and also makes very fine zucchini muffins. You can switch cranberries or dried cherries for the raisins and/or frost it with a carrot cake cream cheese frosting if you like.

Two types of dairy ingredients, both acidic, cream and sour cream, make these special. Once you make blueberry muffins, you might as well make lots and freeze them. Or, make half as muffins and the other half of the batter as a quick bread, which also can be frozen or given as a gift. No mixer necessary for these gems –the hands and a whisk is all you need. 

These are tender and delicate and bursting with blueberries in every bite. These are really miniature coffee cakes actually. You can make these oversized, or spoon them out as muffin tops but they present, and bake up especially nicely in this version of a mini loaves or ‘baby cake’. Wilton also sells mini-Bundt pans that would work (but result in fewer cakes overall).

These are tender and delicate and bursting with blueberries in every bite. These are really miniature coffee cakes actually. They are bake in mini loaf pans you can find at most cooking supply stores. Wilton and Nordic Ware also sell mini-Bundt pans that would work (but result in fewer cakes overall) Either way, you get a tender, little blueberry muffin-cake that melts in your mouth.

I love scones on day one. I still love them days 2 and 3 but I rather wish they would not dry out quite so much. This method of brushing them once, as soon as they come out of the oven, and then twice, about 15 minutes later, with a syrup of butter and honey solves the problem in a very sweet way. The scones stay wonderful and flavorful for a good 4 days and the sweetened crust is irresistible. Double berries make these special as well as using soured whipping cream. You know how you add lemon juice to milk to sour it? So that you get the benefits of a buttermilk vis a vis an exceptionally high rising scone? Ok…now you know how whipping cream makes scones extra tender? Now, imagine both attributes: high-rise and extra tender, flaky scones. That is what souring some whipping cream does. Almost any fruit would do in these, but this mix of blue/black fruit, not to mention the taste, is exceptional.

These are tender and jammed with blueberries. Miniatures of these are heavenly.
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