Archive for the ‘Muffins/Scones’ Category

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Cinnamon Chip Scones

July 13, 2012

Another yummy scone recipe. I really love scones. They’re perfect for breakfast, with coffee, or tea, for brunch. They’re so easy to make, and always a crowd pleaser.

These are full of cinnamon chips (which you can find by the chocolate chips at your grocery store), and sometimes you bite into a pocket of melt-y butter. Best thing ever.

We’ve been having really hot, ridiculous weather but that hasn’t stopped me from baking. I think I might have a problem. At least I do all my baking in the morning. That’s something, right?

Cinnamon Chip Scones

recipe adapted from The Coupon Project

Ingredients:

  • 1 cup whole wheat pastry flour
  • 1 cup unbleached all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup cinnamon chips
  • 1/2 cup cold butter
  • 1 egg, separated
  • 3 T honey
  • 1/3 cup buttermilk (or 1/3 cup milk mixed with 1/2 tsp lemon juice)
  • 1-2 T sugar mixed with 1/2 tsp cinnamon

Directions:

  1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper or a silpat mat.
  2. In a large bowl, mix your flours, baking powder, baking soda, salt, and cinnamon chips. Grate in your butter and mix until crumbly.
  3. Separate the egg white and yolk. Set the egg white aside.
  4. In another bowl, mix your egg yolk, honey, and buttermilk. Add this to the dry ingredients and mix until everything is incorporated.
  5. On a slightly floured surface, knead the dough a few times to make sure everything is really mixed together. Then roll your dough into a ball, put on your lined baking sheet, and pat out until it’s a half inch thick and 8 inches in diameter. Cut into 8 equally-sized pieces.
  6. Whisk the egg whites until it’s foamy, and brush over tops of scones. Sprinkle cinnamon/sugar mixture on top.
  7. Bake 15-20 minutes or until scones are light brown and completely baked through.
  8. Enjoy!

— the Jilb

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Blueberry Coconut Muffins

July 4, 2012

Well, I can’t believe it’s July 4th. This summer has been going by so fast! Our plans for the day are to relax outside, grill, eat, drink, and maybe play some backyard volleyball! I hope you all have a fabulous day!

I’ve been on a quest lately to find a yummy blueberry muffin recipe. I tried some Blueberry Cornmeal Muffins, but they didn’t turn out that good. Then a few weeks ago I bought a bag of unsweetened coconut because I’ve been itching to make these cookies and on the back of the bag was a recipe for Blueberry Coconut Muffins.

This is the first time I’ve used coconut ever, and I wasn’t disappointed. The coconut gave these muffins a little bit of a crunch. That with the sweet blueberries, and you are good to go!

I’ll be making these again, and probably soon. They were a favorite of the Baby’s. She ate 3.

So, if you like blueberry muffins, and you want something different give these a try. They’re sweet, crunchy, and pretty much awesome.

Blueberry Coconut Muffins

recipe adapted from Bob’s Red Mill

Ingredients:

  • 1 stick butter, melted
  • 1/2 cup brown sugar
  • 2 eggs
  • 1/2 cup sour cream (original recipe called for heavy cream but I didn’t have that, or I think greek yogurt would also be nice)
  • 1 tsp vanilla extract
  • 1 & 1/2 cups whole wheat pastry flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 1/2 cup unsweetened coconut flakes
  • 1 cup blueberries, fresh or frozen (I used fresh)

Directions:

  1. Preheat oven to 350 degrees, and line muffin pan with paper liners.
  2. In a large bowl, beat butter and sugar until light and fluffy. Add in eggs one at a time, beating after each one.
  3. Beat in sour cream and vanilla extract.
  4. Then add in flour, baking powder, baking soda, cinnamon, and salt, and beat on low until well-combined. Stir in coconut and gently fold in blueberries.
  5. Using an ice cream scoop, spoon batter into cups, and smooth tops.
  6. Bake until a toothpick inserted in center of muffin comes out clean, and edges are golden brown, about 20 minutes.
  7. Makes 12 muffins.
  8. Enjoy!

— the Jilb

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Whole Wheat Strawberry and Almond Scones

May 4, 2012

I’ve got another scone recipe for you all. I’m kind of obsessed with scones,  maybe even more than cookies. (Okay, that’s probably a lie!).

These Whole Wheat Strawberry Almond Scones are the perfect breakfast treat. The almonds give off a really nice nutty taste. These scones are light and crumbly, bursting with strawberry flavor.

I don’t feel a bit bad eating one or two of these considering they’re sugar-free, full of oats and whole wheat flour, with a mix of almonds and flax seed meal and you’re pretty much ready to go. (Don’t mind all the butter– we’ll pretend it’s not there. Fat is good in moderation, right? And I suppose technically these aren’t sugar free because I sprinkled some raw sugar on top before baking but you could easily leave that part out and sprinkle more oats instead).

Whole Wheat Strawberry and Almond Scones

recipe slightly adapted from The Little Red House

Ingredients:

  • 1/4 cup maple syrup
  • 6 T milk, plus more for brushing
  • 1 tsp almond extract
  • 2 & 1/4 cups whole wheat pastry flour
  • 1/2 cup rolled oats
  • 1/4 cup sliced almonds
  • 1/4 cup ground flax seed (I used flax seed meal)
  • 1 & 1/2 T baking powder
  • 1/2 tsp salt
  • 11 T unsalted butter, cold
  • 1 cup strawberries, diced
  • raw sugar, for sprinkling

Directions:

  1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper, and set aside.
  2. In a small bowl, whisk your maple syrup, 6 T milk, and almond extract together. Set aside.
  3. In a large bowl, whisk together your flour, oats, almonds, flax seed, baking powder and salt. Grate in your cold butter with a hand grater or put everything in a food processor and pulse until you get coarse crumbs.
  4. Add your maple syrup mixture to the flour. Mix until you get a dough. If you need more milk, now is the time to add it. I added about an extra tablespoon of milk and that seemed to bring the dough together.
  5. Mix in your strawberries, being careful not to overmix.
  6. Put the dough on a floured surface and knead a time or two until you get the dough to come together. Put your dough onto your lined baking sheet and either make it into a circle and cut into even-sized pieces or do what I did and make your dough into a rectangle and cut into rectangles.
  7. Brush the tops of your scones with a little bit of milk and sprinkle with raw sugar or more oats.
  8. Bake 20-25 minutes or until baked all the way through.

— the Jilb

This recipe has been shared on Justa’s Fantastic Frugal Foods Link-Up! 🙂

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Petite Chocolate Chip Scones

April 13, 2012

I really love scones. Well, I really love any breakfast food, especially if it’s sweet. Muffins. Scones. French Toast Bakes. And honestly, I almost feel the need to have some sort of sweet thing for breakfast every morning.

I found this recipe in an old Food Network Magazine. There’s always good recipes in those magazines.

Back to these scones. They were the perfect, light snack to go with coffee. They’re sweet, but not overly sweet. I love the hint of chocolate that you get from the mini chocolate chips.

They’re really easy to make, and you get 16 petite scones. So, if you make these have some friends over. Or you could freeze half the dough to use another time. Or, in my case, have a bunch of kids who loves scones, and will eat them all. The Baby alone is known to devour many, many scones or whatever breakfast item I make.

Petite Chocolate Chip Scones

recipe adapted from The Food Network Magazine

Ingredients:

  • 1 cup all-purpose flour
  • 1 cup whole wheat pastry flour
  • 1/4 cup granulated sugar
  • 2 tsps baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup mini chocolate chips
  • 2 T butter, melted
  • 1 tsp vanilla extract
  • 1 cup milk, plus extra for brushing
  • 2 T raw sugar (turbinado sugar), for sprinkling

Directions:

  1. Preheat oven to 425 degrees. Line a baking sheet with parchment paper, and set aside.
  2. Whisk the flours, 1/4 cup sugar, baking powder, baking soda, and salt. Mix in your mini chocolate chips.
  3. In a separate bowl, whisk together your melted butter, vanilla, and milk.
  4. Stir the wet ingredients into the dry ingredients until combined.
  5. Turn the dough onto a floured surface and knead until smooth, about a minute, adding more flour if needed.
  6. Divide the dough into 2 balls. Roll out each ball into a 1/2-inch-to-3/4-inch disk.
  7. Move disks to baking sheet. Cut each disk into 8 wedges. Brush milk on top of wedges and sprinkle with raw sugar.
  8. Bake 12-16 minutes or until golden brown. Transfer to a wire rack to cool.
  9. Best eaten immediately.
  10. Enjoy!

— the Jilb

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Whole Wheat Rocky Road Muffins

March 21, 2012

Whole Wheat Rocky Road Muffins. If they’re whole wheat, they’re healthy, right? At least that’s what I like to tell myself.

Reinman and his family told me these muffins taste like CoCo Wheats. Seeing as how I’ve never had CoCo Wheats, I guess I’ll just have to take them at their word. 😉 All I know was that these muffins were yummy. Full of chocolate, marshmallows, and whole wheat goodness, these muffins can’t be beat.

I subbed out the all-purpose flour for whole wheat pastry flour and half the butter for applesauce. You could do all butter or oil if you wanted and stick with the all-purpose flour if that’s your thing.

Whole Wheat Rocky Road Muffins

recipe adapted from 1001 Cupcakes, Cookies, and Other Tempting Treats

Ingredients:

  • 1 & 2/3 cups whole wheat pastry flour
  • 1/2 cup unsweetened cocoa
  • 1 T baking powder
  • pinch of salt
  • 1/2 cup sugar
  • 1/2 cup white chocolate chips
  • 3/4 cup mini marshmallows
  • 2 eggs
  • 3 T butter, melted and cooled
  • 3 T applesauce
  • 1 cup milk

Directions:

  1. Preheat oven to 400 degrees. Spray a 12-hole muffin pan with non-stick spray or line with cupcake liners.
  2. In a large bowl, sift together flour, cocoa, baking powder, and salt. Mix in sugar, chocolate chips, and marshmallows.
  3. In another bowl, beat eggs. Then beat in the milk, butter, and applesauce.
  4. Make a well in the center of the dry ingredients, and add in your liquid ingredients. Stir gently until just combined. You don’t want to overmix.
  5. Spoon the batter in the muffin pan. Bake for 18-20 minutes or until toothpick inserted into a muffin comes out clean. Let cool in the pan for 5 minutes, and then remove to a wire rack.
  6. Enjoy!

— the Jilb

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Healthy Raspberry Yogurt Muffins

February 29, 2012

I am so excited to share this recipe with all of you! For weeks I’ve been on the hunt for a really good, sugar free muffin recipe and could not find anything. I tried a pumpkin recipe, banana nut, blueberry, and apple cinnamon (all of these were okay). All those recipes lacked something, though I’m not sure what. Well, I finally found something I love and so does Reinman! Raspberry Yogurt Muffins! Yum.

I replaced the sugar with honey, the sour cream with Greek yogurt (my new best friend), and did half white, half whole wheat pastry flour (although you could use all white flour if you want).

When I first made these muffins, I used fresh blackberries. This time around I used frozen raspberries. The tartness of the raspberries mixed with the Greek yogurt is a wonderful thing. Plus, I love using frozen fruit. It’s so easy! The Blackberry Muffins were very tasty though, and you can really use whatever berry you want, frozen or fresh.

Blackberry Muffins, anybody?

We love these muffins. If you give them a try, I bet you’ll love them as much as we do. In fact, you’ll probably do what I did and eat like 7 of them. Seriously. (Although they were mini muffins… hehe).

Healthy Raspberry Yogurt Muffins

recipe inspired by The Curvy Carrot

Ingredients:

Muffins:

  • 1/2 cup whole wheat pastry flour
  • 1/2 cup all-purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 4 T butter, at room temp
  • 1/4 cup honey (or 1/2 cup sugar)
  • 1/2 tsp almond extract
  • 1 egg
  • 1/2 cup Greek yogurt
  • 1 cup berries (fresh or frozen, raspberries, blackberries, blueberries…whatever your heart desires!)

Crumb topping:

  • 1/4 cup whole wheat pastry flour
  • 1/8 cup honey (or 1/4 cup sugar)
  • 1/8 tsp cinnamon
  • 2 T butter, cubed

Directions:

  1. Preheat oven to 325 degrees. Line your muffin pan with paper liners or spray with non-stick spray.
  2. In a large bowl, whisk your flours, baking powder, baking soda, and salt. Set aside.
  3. In a separate bowl, beat your butter, honey, and almond extract on medium speed for a couple of minutes, or until light and fluffy.
  4. Add egg, and beat again.
  5. Add in half your Greek yogurt and beat until creamy.
  6. Using a spatula, mix in half your dry ingredients with the wet ones.
  7. Then add the remaining yogurt.
  8. Then add the rest of the dry ingredients and mix until everything is incorporated.
  9. Add in your berries being careful not too mix too much. You don’t want to break up your berries.
  10. Divide batter among muffin cups. If you use the mini muffin pan you’ll get about 24 mini muffins. If you use the regular size muffin pan, you’ll get 6-8 muffins.
  11. In a small bowl, mix your crumb topping together. You’ll get almost a paste, which is fine. Then crumble it on top of the muffins.
  12. Bake for about 17 minutes for mini muffins, and 25-30 minutes for normal size muffins, or until a toothpick comes out clean.
  13. Enjoy!

— the Jilb

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Cheddar Rosemary Scones

February 17, 2012

A savory scone. With my love of scones, I don’t know why I didn’t think of these earlier.

These are so good. I mean, so good! They’re light and buttery. There’s a hint of rosemary, and that mixed with the cheddar is to die for! Yes!

These scones are the perfect side to pretty much anything you’re having for dinner. So, go make them. Do it soon!

Cheddar Rosemary Scones

recipe slightly adapted from Eat, Live, Run

Ingredients:

  • 2 cups flour
  • 1/2 tsp kosher salt
  • 1 tsp fresh rosemary, finely minced
  • 1/2 cup cheddar cheese, grated
  • 1 tsp. baking powder
  • 1/4 tsp black pepper
  • 6 T cold butter
  • 3/4 cup milk, cream, or half and half (I used cream)

Directions:

  1. Preheat oven to 425 degrees. Line a baking sheet with parchment paper, and set aside.
  2. In a large bowl, whisk the flour, salt, rosemary, black pepper, and baking powder together. Add the cheese and mix well. Using a grater, grate your cold butter into your flour mixture. Mix until you get coarse crumbs. Add the cream and mix until just combined.
  3. Pat dough into and 8-inch circle, and slice into 8 triangles. Bake for 15-18 minutes or until just golden brown.
  4. Enjoy!

— the Jilb