While I was waiting for other items to mix/chill/rise/etc I made a few other items this morning.
We were nearly out of bread (amazing.) I made a loaf of my honey high-hydration no-knead bread. This may be the prettiest loaf I have made. The slashes on top were well defined and kept the bread from blowing out anywhere else.
Oh, by the way, there are three-berry scones in the background. I like to freeze them, then on golf days take them from the freezer and snack on them on the course. They don’t seem to help my game, but do make it more enjoyable.
This time, I made the scones bigger than usual. I used some frozen berries we had (ever frugal) and had trouble incorporating them into the dough. They ended up being delicious!
I wanted to try a new recipe for blueberry muffins that purported to yield soft, moist, not dense muffins. I also had some new ‘tulip’ muffin papers to try. These were advertised to not need a muffin pan (read that as one less pan to wash.) In use, the papers were too thin, therefore too flimsy to not need the support of a muffin pan.
The papers would have been good had I squeezed them into a pan small enough to help them maintain a round shape. They weren’t bad, but not perfect. Perhaps a heavier paper, or using 2 or 3 of them to make the papers stiffer? On the positive side they did not leak resulting in a clean pan which require no washing.
The recipe was very good. The muffins were not stodgy, rather were moist, soft and just a bit crumbly. Nearly perfect, or at least very good.
While the oven was hot I also made a batch of apple/raisin ‘scones’. Scones are in quotes as they are un-traditional. I made them in an ring mold pan to force them to rise up the sides rather than spread horizontally. (They did.) The same brown sugar and cinnamon crumble was used on both the scones and muffins. It was a good experiment, but I prefer my standard, traditional drop berry scones topped with sparkling sugar.
I was bored as the scones baked so using Dan’s modified waffle recipe I made a batch of waffles to freeze and nuke for a quick breakfast before an early tee time.
I just cancelled golf for tomorrow due to a forecast 100% chance of 55 degree rain. Now… what to do with another day off? Hmmmm….
INGREDIENTS Streusel Topping • ½ cup (100g) packed light or dark brown sugar • 1 teaspoon ground cinnamon Muffins • 1¾ cups (220g) all-purpose flour • 1 teaspoon baking soda • 1 teaspoon baking powder • ½ teaspoon salt • ½ cup (115g) room temperature unsalted butter • ½ cup (100g) granulated sugar • ¼ cup (50g) packed light or dark brown sugar • 2 large room temperature eggs • ½ cup (120g) room temperature sour cream or plain/vanilla yogurt • 2 teaspoons pure vanilla extract • ¼ cup (60ml) room temperature milk • 1½ cups (250g) fresh or frozen blueberries METHOD
Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or use cupcake liners. Grease/line a second pan with 2 liners because this recipe yields about 14 muffins. Set aside.
Mix all of the streusel ingredients together. Set aside.
Whisk the flour, baking soda, baking powder, and salt together in a large bowl. Set aside.
Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter, granulated sugar, and brown sugar together on high speed until smooth and creamy, about 2 minutes. On medium speed, add the eggs one at a time, beating well after each addition. Beat in the sour cream and vanilla extract on medium speed until combined. By hand, add the dry ingredients and milk into the wet ingredients and stir gently, no more than 4 stirs. Gently, fold in the blueberries.
Spoon the batter into liners, filling them all the way to the top. Top each with streusel, gently pressing it down into the surface so it sticks. Bake for 5 minutes at 425 then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 18-20 minutes or until the internal temperature reaches 205-210 °F or a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 23-25 minutes, give or take. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
Muffins stay fresh covered at room temperature for a few days or in the refrigerator for up to 1 week.
Apple/Raisin Ring Scones
INGREDIENTS • 2 1/2 cups all purpose flour • 1 tablespoon baking powder • 3/4 teaspoon kosher salt • 1/3 cup sugar • Zest of 1 small lemon (I used a small mandarin orange) • 1/2 cup unsalted butter, chilled and cut into cubes • 1 cup diced apple • 1/2 cup raisins • 1 cup heavy cream • Brown sugar/cinnamon streusel (see above)
Preheat oven to 400. Line a baking sheet with parchment paper.
In the bowl of a food processor, add the flour, baking powder, salt, sugar and zest. Pulse a few times to incorporate.
Add the cubed butter and pulse to incorporate. The mixture should resemble very coarse sand.
Empty the flour mixture into a mixing bowl. Add the cream and stir until just barely incorporated.
Dice the apples leaving the skin. Use the outside of the apple removing a majority of the inside without skin. The skin will add some color to the scone. The dough should just be moist, not wet, but also not crumbly or powdery looking. If it looks too dry, add a tablespoon of cold water.
Add and mix in the diced apple and raisins
Spoon the dough into 6 ring molds sprinkle some streusel over the top, if desired.
Bake for 16-19 minutes, rotating the pan halfway through. The scones should be lightly golden and cooked through.
Cool in the pan for 5-10 minutes then carefully remove to a cooling rack.