Muffins - SconesView Our Alphabetical Recipe Index for Muffins - Scones
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Hints of oranges, perks of chocolate, nutrition of zucchini all in one neat packet: the muffin. Great as is or with the optional dipping glaze.
One batch of batter – divide in two: dump blueberries in one, and chocolate chips in the other. One effort, two batches of muffins. Everyone is happy. Great freezers.
Pastry or scone? Hard to tell. Let me have another bite! These are delicate scones that are streaked through with a special chocolate paste so that you get buttery sweet, pastry scone and a hit of pure chocolate and a touch of spice.
Make these scones free form with a large ice cream scoop or in tuna cans. Clean the cans thoroughly of course.
These taste like a fresh, golden quiche in a moist and tender (moist and flaky both) muffin package (and shape). These are huge - like mall muffins and they are packed with good things in a delightful, savory package. If you want to up their health quota, substitute 2 egg whites for one of the eggs, use white whole wheat flour, and low-fat cheese and throw in ¼ cup flax seeds, ground up. Use both sharp and medium cheddars, or you can use up whatever leftover cheese hunks you have languishing in your fridge. If you want these more moist, reduce the flour a tad. If you are up for a big, bold, lunch-in-a-muffin, just make ‘em as is.
It works as an ice cream flavor - why not with muffins? OK. We,re pushing the envelope a bit. These are more like coffeecakes.
An easy rollout soft dough and some cinnamon and sugar and presto – you’re a baker! 20 minutes later you have cinnamon buns (minus the yeast).
In this recipe, yeast gives extra longevity to the scones
Big, beautiful crusty with both whipping cream and fresh buttermilk makes these scones extra rich and flaky. Perfect for tea and slathering on butter and Devon Double cream and a smear of strawberry preserves. Make these big for a coffee klatch but little for serving a gaggle of girlfriends. Offer with sweetened cream cheese or Devon Double Cream, marmalade as well as jams and preserves, and a selection of teas.
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These cornsticks are best-eaten-when hot and dripping with melted butter. You can also make these as small muffins or in a cast iron skillet from The Lodge, who makes the nifty cast iron cornstick pans. Did you know that anything made in cast iron dramatically increases your iron intake?