COWABUNGA RABBIT


Strawberry and Blackberry Scones
Saturday 9 August 2008, 6:01 PM
Filed under: fruit, muffins/scones

I saw these on Irene’s blog and I had to give them a try (I also had a huge amount of fruit leftover from my Trader Joe’s fruit shopping spree). I didn’t have heavy cream and I was too lazy to go out and buy some, so I substituted it with milk. The scones ended up being light and fluffy (not like the dense ones I’ve eaten) and the dough complemented the fruit very nicely. Yuuuummmm.

Advertisements


Banana Coconut Muffins
Saturday 5 April 2008, 7:20 AM
Filed under: fruit, muffins/scones

I think I have really bad luck with cakes. I had to bake that damn (but delicious) Party Cake three times. After that one, I created a disaster called a Crepe Cake. And then a supposed “Best-Ever Butter Cake” didn’t quite live up to its name. So I had to redeem myself somehow and I did so with this nice recipe from Epicurious. Yields around 8 muffins.

Ingredients

  • 1 1/4 cups all purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 very ripe bananas, mashed (3/4 cup)
  • 1 stick unsalted butter, melted
  • 2/3 cup sugar
  • 1 large egg
  • 1/2 teaspoon vanilla
  • 3/4 sweetened flaked coconut

Directions

  1. Preheat oven to 375 F. Line muffin tin with liners or grease/spray generously.
  2. Combine flour, baking powder, and salt in one bowl.
  3. In a separate bowl, combine the bananas, butter, sugar, egg, vanilla, and 1/2 cup of coconut.
  4. Add the flour mixture to the wet.
  5. Divide batter among muffin cups.
  6. Sprinkle remaining 1/4 cup of coconut on top of batter.
  7. Bake for 25 minutes, or until muffins are puffed and golden.

Modifications

  • I used a little more than 1/3 cup of sugar.
  • I had to use three bananas (mine were pretty small).
  • I ended up with 7 muffins with nice big tops.

After Thoughts

Theses are good and surprisingly dense. Even though I cut out some of the sugar, the muffins were still pretty sweet. Next time I’ll try to use a little less than half of the amount of sugar. I like the coconut in the muffins; it provides a great texture and pairs well with the bananas.

This is a nice twist from the traditional banana muffins and banana bread recipes I usually use when I have overripe bananas. My only complaint is that the amount this recipe yields is really small! Seriously, only eight?! The fact that I ended up with seven (which is a prime number) sort of bothers me, but that’s beyond the point. The point is, these muffins are good so try them!



    Blueberries-and-Cream Mall Muffins
    Friday 28 March 2008, 4:06 PM
    Filed under: fruit, muffins/scones

    dsc02692.jpg

    I don’t really know why these are called ‘mall’ muffins, but I had the itch to bake so I chose this recipe from Marcy Goldman’s A Passion for Baking. Yields 24 standard sized muffins.

    Ingredients

    • 2 1/4 cups sugar
    • 1/2 cup vegetable oil
    • 1/2 cup unsalted butter, melted
    • 4 large eggs
    • 1 tablespoon vanilla
    • 1/2 teaspoon each lemon and orange extract (optional)
    • 5 cups all purpose flour (approximate)
    • 1 tablespoon baking powder
    • 1/4 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1 cup buttermilk
    • 1/2 cup sour cream
    • 2 cups blueberries

    Directions

    1. Preheat oven to 425 F. Spray a 12-cup large or standard muffin pan or a 24-cup small muffin pan with nonstick cooking spray. Line the tins with paper liners. Place the tins on a parchment paper-lined baking sheet.
    2. Blend sugar with oil and butter.
    3. Fold in 4 cups flour, baking powder, baking soda, and salt. Blend a little, then add in buttermilk and sour cream. Batter should be thick; if not, add more flour.
    4. Fold in berries with a spatula.
    5. Load muffin cups as much as possible.
    6. Bake for 15 minutes at 425 F, then reduce temperature to 350 F and bake until muffins are golden brown and spring back when gently pressed with fingertips (about 12-16 minutes more). Cool in pans for 5 minutes.

    Modifications

    • I used 1 3/4 cups of sugar.
    • I totally did not read the directions and added in the full amount of flour instead of what was written. The batter still came out thick and it looked fine. Nevertheless, read the directions first, kids.
    • My Safeway does not carry whole buttermilk which I think is really weird. I had to use reduced fat. No biggie.
    • I used fresh blueberries and tossed with them flour so that they wouldn’t sink in the batter.
    • I only used 1/2 teaspoon of lemon extract.

    After Thoughts

    The cut down on sugar was such a wise choice because the muffins had just the right amount of sweetness. They weren’t terribly dense and I could really taste the lemon extract. The blueberries were tart and juicy and pretty well distributed throughout the batter. Basically, they were really good, so definitely give this recipe a try. These muffins are a WINNER and I say that because my mom ate more than one. She usually thinks all of my stuff is way too sweet, so I was thrilled when she munched away on her second one.

    And the whole parchment-lined baking sheet? Not totally sure what it does exactly, but supposedly it helps with preventing scorched muffin bottoms. I gave it a try and my muffins came out the BEST LOOKING EVER in my short baking career, so I’m sold.

    Marcy Goldman makes a note that you can obviously use frozen blueberries if fresh aren’t available. In that case, just thaw them out a little bit so that they’re easier to work with and still give them a flour toss.

    dsc02682.jpg dsc02689.jpg dsc02681.jpg



    Corn Muffins
    Friday 29 February 2008, 1:03 AM
    Filed under: muffins/scones

    Muffin liners have prompted me to bake these babies. Yields around 16 muffins.

    Ingredients

    • 1 1/2 cups all purpose flour
    • 2/3 cup white sugar
    • 1/2 cup yellow cornmeal
    • 1 tablespoon baking powder
    • 1/2 teaspoon salt
    • 1 1/4 cup milk
    • 2 eggs, lightly beaten
    • 1/3 cup oil
    • 3 tablespoons melted butter

    Directions

    1. Preheat oven to 350 F.
    2. Combine flour, sugar, cornmeal, baking powder and salt.
    3. In a separate bowl, combine eggs, milk, oil, and butter.
    4. Add dry ingredients to wet.
    5. Spoon batter into paper lined muffin tins.
    6. Bake for 18-20 minutes.

    Modifications

    • I used fat free milk rather than whole.

    After Thoughts

    Don’t be an idiot like me and forget to put in the sugar…

    I’ve made this recipe before as just plain cornbread and both are really good – very moist and sweet. Anyway, thumbs up.




    Pumpkin Muffins
    Tuesday 19 February 2008, 3:45 AM
    Filed under: muffins/scones

    These are for my fabulous roomie. The recipe is from Mad About Muffins by Dot Vartan. Yields one dozen muffins.

    Ingredients

    • 2 cups all purpose flour
    • 2 teaspoons baking powder
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon salt
    • 1/4 teaspoon ground ginger
    • 1/4 teaspoon ground nutmeg
    • 1/8 teaspoon cloves
    • 1/4 cup softened butter
    • 1/2 cup granulated sugar
    • 1 egg
    • 1 cup canned pumpkin
    • 1/2 cup evaporated milk
    • 1/4 cup corn oil

    Directions

    1. Preheat oven to 375 F.
    2. Sift together flour, baking powder, cinnamon, salt, ginger, nutmeg, and cloves.
    3. Mix butter and sugar.
    4. Add the egg, pumpkin, evaporated milk, and corn oil to the butter/sugar mixture.
    5. Combine flour mixture with the wet ingredients.
    6. Pour into muffin tins.
    7. Bake for 25 to 30 minutes, or until a toothpick comes out clean.

    Modifications

    • No ginger on hand, so I just added more nutmeg.
    • I added more cinnamon.
    • I used vegetable oil; I don’t think it made that much of a difference.
    • I added about a cup of chopped walnuts.

    After Thoughts

    These muffins are moist and very good. They are minimally sweet. My roommate says the walnuts add texture to the muffins and I concur. She and I couldn’t really taste the cinnamon, so next time I’ll add more. Hopefully there’ll be ginger on hand next time and see how that affects the taste of the muffins.

    These are dense little monsters. And they go well with milk too.