Among these breakfast treats, I like the Cranberry Crumble Muffins and Butterscotch Scones the most. So I'm gonna share the recipes with you. I've have already posted a couple recipes for Banana Muffins and Bread before, so feel free the reference them. The Sweet Potato Bread is just so so, nothing stands out and I don't like the recipe as much as the others...so just hold on that one for a while until I find a better one Now, just enjoy the picture series of all my baking goods. The recipes will come afterward:
Butterscotch Cranberry Scones
Cranberry Crumble Muffins
Chubby Hazelnut Macaron
Roasted Banana Muffins
Sweet Potato Raisin Bread
Recipes for Cranberry Crumble Muffins
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon ground cinnamon
6 tablespoon unsalted butter
1/3 cup light brown sugar
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
8 tablespoons unsalted butter, softened
1/2 cup sugar (the original recipe asks for 3/4 cup)
2 large eggs
1/2 cup milk
1 cup dried cranberry, soaked into water to soften, then drain off the water
One 12-cavity muffin pan with paper liners
1. Preheat oven 375 degree F. Set rack in the middle of the oven
2. Crumb topping: Combine flour + baking powder + Cinnamon in a medium bowl and mix well to mix. Melt the butter in a small pan, Remove from heat, then add the brown sugar to the melted butter and stir them together. Scrape the butter & sugar mixture to the flour mixture and stir until the flour is evenly moistened. Set aside
3. Muffin batter: Combine the flour + baking powder + salt in a mixing bowl and stir well to mix.
4. Beat the butter and sugar on medium speed for about 1 minute. Beat in the eggs, one at a time, beating well after each addition.
5. Decrease the speed the low and add 1/2 of the flour mixture. Beat in the milk. After the batter has absorbed the milk, beat in the remaining flour. Stop and scrape down the bowl and beater. Add the cranberry and stir well with a spatula to give a final mixing to the batter
6. Divide the batter among pan cavities. Break the crumb topping into small crumbs with your fingertips and scatter over the top of each muffin. Bake the muffins until they are well risen, firm to touch and the topping is golden, about 25-30 minutes. Cool the muffins in the pan on a rack
Recipe of Butterscotch Scones
3 cup all-purpose flour
1/2 cup dark brown sugar
1 tablespoon baking powder
1/2 teaspoon salt
8 tablespoons cold salted butter, cut into 12 pieces
2 large eggs
3/4 cup heavy whipping cream
1 cookie sheet or jelly-roll pan lined with parchment paper
1. Set rack in the middle rack of oven and preheat 400 degree F
2. Combine the dry ingredients in a bowl of a food processor. Pulse several times to mix.
3. Add the butter and pulse until the mixture is thoroughly incorporated and the mixture is mealy, 10 to 12 times.
4. Whisk and cream together and add them. Pulse several times to mix, but not until the mixture forms a ball.
5. Invert the bowl onto a floured work surface and carefully remove the blade. Fold the dough over on itself several times to give it a final mixing.
6. Use a bench scraper or a knife to divide the dough into the size you prefer (remember that the scone will be bigger after being baked)
7. Arrange the scones on the prepared pan, keeping them about 1 1/2 inches apart all around. Bake the scones until they are well risen, firm to touch and a deep golden color, about 15 minutes. If possible, serve the scones immediately after they are baked.
BONUS: Good news! My photos of Butterscotch Cranberry Scones and Roasted Banana Muffins are selected and posted on foodEpix.com with code #1745 and #1746. Check out my whole gallery here: