Muffins - SconesView Our Alphabetical Recipe Index for Muffins - Scones
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These are delectable but nutritious scones, scented with orange, sweetened with halvah and honey and studded with dried fruit or the new nutritional wunderkind’: blueberries. The halvah is optional but offers a taste of the past, updated in a contemporary treat. These are wonderfully rustic in absolutely delectable to every last crumb – the hue of their baked crusts is pure art. If you prefer, use canola or light olive oil instead of butter. The butter is a natural fat and considering that this recipe makes 12-14 scones, the end result is a mere trace of butter per scone but unrivalled flavor. Just in case: halvah comes off the block or in cans, available in deli's and Middle Eastern Food stores. Halvah is essentially ground of sesame seeds and honey and is just an awesome confection on its own -it is like....exotic fudge (for lack of a better description).
If you really want to up the nutrition of these, use www.BurnbraeFarms.com heart-healthy Omega eggs or you can opt for their organic or free range eggs. But alas, this incredible, wonderful recipe made it to the recipe Hall of Fame and now resides in A Passion for Baking, Marcy Goldman, Oxmoor House 2007.
These are more like little coffeecakes parading as muffins. An amazing buttermilk and vanilla batter is home to toffee chips and the whole thing is anointed with a butter-pecan streusel. Lock these up at night! This is a good time to also investigate muffin scoops at a restaurant supply store. A number 16 or 14 is a good size for commercial style and size muffins. If you want those muffin 'caps' or tops, you really have to consider investing in a great big ice-cream scoop. You can also use the scoop to make muffin tops - just scoop and deposit on a parchment paper lined baking sheet and bake until muffins test done when gently pressed.
Over 1989 downloads! My, these are popular. These are big ‘n hefty, crusty scones – with tender cake-like interiors. An oversized ice-cream scoop is all you need to plunk these down on a baking sheet. Then see them rise better than your expectationsYou can also sub the strawberries for currants if you are in a dried fruit sort of mood and want a totally different scone experience.
Big, beautiful crusty scones with cake-like interiors. Buttermilk makes them high-rising and dried strawberries are a nice surprise. Feel free to swap in fresh or dried cranberries.
Coffee batter muffins with a topping or "froth" of sweetened cream cheese.
Another "steal this recipe" formula.This combination came about when I decided that the cream cheese frosting on a carrot cake could be adapted for use on a carrot muffin. The results are delicious. The topping is applied before the muffins are baked. I used 4-inch tart shells for these (with muffin liners). Clean tuna cans will work as well.
These totally rock. I don't know what I like better about these muffins: their taste, their crumb or their hue or their healthy appeal. An incredible piece of baking art. Truly, there is no other way to say it.
A trendy, zesty cheese scone that uses both Wisconsin Asiago and sharp cheddar, as we; as a shower of crisp bacon for a smokey, extravagant scone that is a just about a meal; that's how satisfying it is - a true gourmet bistro scone.
Savoury muffins hit the spot with me, especially when I want a small indulgence, with the goodness of dairy protein in cheddar and the perk of garden fresh scallions. This is a perfect rustic fall muffin that works as a breakfast take-along or a mid-morning snack.
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These are deep chocolate pastry/cake/muffins – made with leftover challah, brioche, white bread or even croissants. They puff up into mounds of chocolate and are lunch-bag perfect or coffee time friendly. They are luxurious made large, or decadent little treats, if you make miniatures. They also freeze well. If I had more time, I would invent a brownie streusel topping. Ah well, next time….