Today I made Yogurt Raisin Scones!
4C flour, 4t baking powder, 1/4t salt, 2/3C sugar, 2/3C chilled butter, 2 eggs, beaten, 2t vanilla, 1C nonfat yogurt
Topping: 1/2 golden raisins, 1/2C dark raisins, 1T cinnamon, 3T sugar
Preheat oven to 375F. Sift dry ingredients, except for topping. Cut in butter until mixture resembles small crumbs. Stir together yogurt, beaten eggs and vanilla. Make a well in the dry ingredients and gently fold in the wet until barely blended. Stir in raisins. Do not overwork the dough. In separate bowl, stir topping. Turn dough into greased 9″ round cake pan. Sprinkle on topping. Make preliminary slices with a serrated knife. Bake 25-30 minutes or until slightly crumbly in center.
Today I made Coffee Cupcakes (aka Coffee Muffins)!
This recipe is from the book, “1001 Muffins, Biscuits, Doughnuts” by Gregg R. Gillespie, published in 1998.
2C flour, 2t baking powder, 1/8t salt, 1C cold, brewed coffee, 1C sugar, 2 eggs, 1C sour cream or yogurt
Preheat oven to 400F. Sift dry ingredients. In separate bowl, beat eggs. Add sugar. Beat in remaining wet ingredients until smooth.
Make a well in the dry ingredients and stir in wet just until blended. Turn into greased or paper-lined or non-stick cupcake tins. Bake 15-20 minutes or until toothpick inserted in the center muffin comes out clean. Cool 5-7 minutes before removing from tins.
Today I made Fruit Bread!
This recipe is from the book, “Beard on Bread” by James Beard, published in 1973.
3C flour, 1/2C sugar, 1/2t salt, 3t baking powder, 1 1/4C milk, 1 egg, lightly beaten, 6T butter, melted, 1C diced candied fruit, 3t orange flower water
Preheat oven to 375F. Sift dry ingredients. In separate bowl, mix egg and milk. Add to dry ingredients. Stir in melted butter. Stir in orange flower water. Blend well. Stir in fruit. Turn into greased loaf pan. Bake 50-55 minutes or until knife inserted in center comes out clean.