I got this recipe from Today's Parent Magazine. It is to attract toddlers but we liked it so much as a family that it is now in our cooking list every week, thanks to its low-fat, super moist, healthy ingredients. Hope you like it!
Here's a recipe for some nice winter holiday biscuits (or for any time of year, actually) -- It comes from the 2004 cookbook, The Joy of Cranberries: The Tangy Red Treat, that I received from a special partner in my 1st cookbook swap here on Zaar!
I saw this recipe and made it the next day -- it was a real treat for us because we all love the taste of lemons and it has a nice creamy frosting. They were so good they only lasted one day in our house!
These are bakery-quality muffins, the directions slightly differ from the regular method which is what sets these apart and the method that many bakeries use to make their muffins, the butter is mixed with the flour firstly to create a lighter-textured baked muffin, you may omit the berries and add in whatever you desire, chocolate chips, dried fruit etc, if using strawberries choose red very firm berries using soft berries will create a soft sticky dough --- these may be made up to 2 days ahead and stored in an airtight container at room temperature, rewarm in a 275°F oven for about 8 minutes --- see my recipe#78579 for greasing pans :)
Packed with whole grains, tender and moist, just a bit on the crumbly side, but not overly sweet. From The Baking Sheet, King Arthur's publication. Making these with the white whole wheat flour is best, although you can use whole wheat or even regular flour. When I made these, I sprinkled coarse sugar (or sparkling sugar) on top before baking.
I love the maple scones at a local coffee shop, this recipe is an attempt to recreate those. It was my first attempt at making scones and they turned out yummy! I will definitely make these again. Edited to add: I have made them again and this time I made muffins! It worked great, I got 12 muffins out of this recipe, baked for the the same time at the same temperature.
Mini treats with the flavor of fresh blueberries and loaded with fiber. A wonderful way to begin your morning! Adapted from a weight loss websites email newsletter.
Prep Tip: Color, not size, tells you which blueberries are the ripest. Look for berries that are deep purple to blue-black.
Serving Tip: Spread the warm halves of each muffin with a little mashed, ripe banana instead of butter.
Long before Boston Market cornered the market on cornbread, the women in my family were making up a darn good corn bread themselves. Every BBQ or potluck this cornbread was in demand. I finally handed one of my aunties a measuring cup (you know they never measure anything) and learned how to make it. It really does resemble the taste of Boston Market, almost could be a dessert with that sweet taste of honey and some butter on top...