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Muffins - Scones

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A coffee and tea time treat that one visitor said is the best muffin recipe she ever tried.

Macs are good, but you can use just about any apple you like

One of my most special, deluxe scones from the Scone Chapter in my new cookbook, A Passion for Baking, Oxmoor House, September 2007.

A tender orange-vanilla cupcake batter, dotted with semi-sweet chocolate chips and a finish of orange cheese fondant swirl, melted chocolate and some chocolate jimmies of chocolate shavings for extra cachet. Awesome cupcakes! No way these are muffins;  these are stylish cupcakes through and through.

Tiny, crusty scones that feature a buttery taste that houses ribbons of tangy, spicy mango chutney. Use the BB Mango Chutney recipe or any of your own favorite brands (Major Grey or Patak’s.  These are the perfect combination of a buttery pastry as a counterpoint to an exotic tangy ‘extra’. Wonderful with a pot of Chai tea or a small, neat, bold espresso.

Bright bits of fresh mango and pineapple chunks dot a buttery scone dough.

Serve them fresh from the oven or glazed with mandarin glaze. You can also use pineapple juice for the fondant but the orange flavor marries well with the mango bits in the scones. These are baked in wedges as per regular scones or make the batter light and soft and scoop the scones into large muffin tins for a mango ‘scuffin’.

These are extraordinary muffins, moist and singing with flavor making them deeply satisfying. The topping, which is one ingredient and some magic, puts these over the top. P.S. the real word for the fudge is sucre a la crème, a Quebecoise specialty.

Pure maple syrup, a smack of brown sugar, butter, vanilla and the heady aroma of toasted walnuts make these scones a diet buster. These are tender and rustic at the same time, not too sweet but addictive in their simplicity. They are also terrific made with raspberries.

These are little muffins with a maple and multi-grain pedigree. Rightgeous stuff that happens to taste sublime.

Mexican vanilla would make these sublime from - they are getting used to my creative vanilla recipes at this point!). This recipe makes tiny, not too sweet, pop-in-in-your mouth, mini muffins that are somewhere between a sweet muffin and a cake texture. If you also have ambrosial vanilla paste to swirl in, all the better. If not, scrapings from a vanilla bean (gourmet shops often carry them) will do. If you want to try this ASAP, you can use all-purpose flour; otherwise spring for the cake flour for yet an even more tender muffin.

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