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Muffins - Scones

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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 I brought samples of my early efforts to my office at McGill University where I worked as an administrative assistant. Can you imagine me in a real office in a real job ? At that time, zucchini bread was considered novel so when I brought this gorgeous, moist, lovely loaf in, no one would touch it! Finally, the guy in the office that ate everything gave it a try. As he dove in for his third slice, the rest of the office caught on; The cake became an urban office legent.  People say zucchini quick bread was invented to get rid of excess zucchini. I think it is the other way around. This great loaf 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 but it's super by the hunky slice.

Two types of dairy ingredients, both acidic, cream and sour cream, make these special. No mixer necessary for these gems (since the butter is melted). Your own two hands and a whisk is all you need. These utterly melt in your mouth - the trick is the sugar topping just before you pop these in the oven.

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.

These special scones stay wonderful and flavorful up until four days! Double berries make these special as well as using soured whipping cream - it's a BB trick. Almost any fruit would do in these, but this mix of blueberries and blackberries is exceptional.

This is a super-duper muffin recipe that results in what I call 'mall' muffins: grandiose, moist, crusy and jam packed with berries. I often divide the batter in two and do half in blueberries and half with chocolate chips. These freeze great.

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

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 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 than muffins. An amazing buttermilk and vanilla batter is home to toffee chips and then anointed with a butter-pecan streusel. Lock these up at night!

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