Yeast Breads, Muffins, Scones, and Quick Breads

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Cranberry Corn Muffins

Cranberry Corn Muffins (Holiday Entertaining from Williams-Sonoma)

1 cup all-purpose flour
1/2 cup cornmeal
2/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
2 large eggs
1 cup whole milk (2% is fine too)
2 tablespoons corn oil
4 tablespoons unsalted butter, melted
1 tablespoon grated orange zest (preferably organic)
1 tablespoon fresh orange juice
1 cup fresh cranberries, chopped

Preheat the oven to 400 degrees F. [...]

19Jan2008 | Megan | 0 comments | Continued
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Gingerbread Muffins

Gingerbread Muffins (Feast by Nigella Lawson)

1 2/3 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 egg
1/3 cup packed dark brown sugar
1/3 cup packed light brown sugar
3/4 cup whole milk (I used 2% and they turned out fine)
1/4 teaspoon balsamic vinegar
6 tablespoons vegetable or corn [...]

19Jan2008 | Megan | 0 comments | Continued
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Gingerbread Scones

Gingerbread Scones (The Art and Soul of Baking by Cindy Mushet)

2 cups all-purpose flour
1/3 cup firmly packed light brown sugar
2 1/2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1 3/4 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 stick (4 ounces) cold unsalted butter, cut into 1/2-inch cubes
1/2 cup plus 2 tablespoons (5 [...]

19Jan2008 | Megan | 0 comments | Continued
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Icebox Butterhorns

Icebox Butterhorns (Taste of Home June/July ‘95)

1 package (1/4 ounce or 2 1/4 teaspoons) active dry yeast
2 tablespoons warm water (110 to 115 degrees F)
2 cups warm milk (110 to 115 degrees F)
1/2 cup sugar
1 egg, beaten
1 teaspoon salt
6 cups all-purpose flour
3/4 cup butter, melted
Additional melted butter

In a large mixing bowl, dissolve yeast in water. Add [...]

19Jan2008 | Megan | 0 comments | Continued
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Let’s Make a Date Muffins

Let’s Make a Date Muffins (Eat Feed Autumn Winter by Anne Bramley)
Streusel Topping:

2 tablespoons flour
3 tablespoons rolled oats
1/4 cup packed brown sugar
1/2 cup chopped toasted pecans
2 tablespoons butter, softened

Muffins:

9 ounces whole Medjool dates, pitted (about 14 dates or 2 cups)
3/4 cup boiling water
2 cups flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
4 tablespoons (1/2 stick) unsalted [...]

19Jan2008 | Megan | 0 comments | Continued
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Pita Bread

Pita Bread (Mediterranean Harvest by Martha Rose Shulman)

2 1/2 teaspoons active dry yeast
1 teaspoon sugar
2 cups warm water (or 2 1/4 cups if using whole wheat flour)
2 tablespoons extra virgin olive oil
5 to 6 cups unbleached all-purpose flour, whole wheat flour, or a combination (I used half and half)
2 teaspoons salt

Stir together the yeast, sugar, [...]

19Jan2008 | Megan | 0 comments | Continued
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Triple Chocolate Scones with Almond Topping

For the photos and Megan’s comments: click here.
Triple Chocolate Scones (from The Modern Baker by Nick Malgieri)

3 ounces milk chocolate, cut into 1/4 inch pieces
1/4 cup Dutch process cocoa powder
1/3 cup sugar
2 2/3 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt (I like using Kosher salt)
6 tablespoons (3/4 stick) cold unsalted butter, cut into 12 [...]

18Jan2008 | Megan | 0 comments | Continued