Miss Mary's Snickerdoodle (a.k.a. Satan) Muffins
1/3 cup shortening or melted butter
1/2 cup sugar
1 1/2 cup flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. nutmeg
1/2 cup milk
Cinnamon Topping Mixture:
Mix 1/2 cup sugar with 2 tbsps Cinnamon in a container big enough to fit a muffin
Melt 1/4 cup of butter (1 stick) - I nuke this in a bowl big enough to fit a muffin
Pre-heat oven to 350 F
Mix sugar and butter together until well mixed, add egg and mix in thoroughly. In another bowl mix together flour, baking power, salt and nutmeg (I use a whisk for this). Stir in flour alternately with milk using a stick spatula or wooden spoon.
Grease a muffin tin (I use Pam Baking spray) - DO NOT USE paper cups. Fill muffin cups 2/3 full (usually one big eating tablespoon full).
Bake for 20 to 25 minutes. Remove from oven, let cool a few minutes then remove from muffin tin.
Roll muffins in melted butter, then roll in cinnamon-sugar mixture. If you run out of butter, nuke sem more.
Final step: EAT!
Anyway, these muffins make up quickly, and are nice and moist. They are good with the glaze included here or with cream cheese frosting. I'll add pictures at another time, I just wanted to get this posted for a bunch of folks looking for my recipe.
Lemon-y Sunshine Muffins
Lemon-Poppy Seed Muffins
1/4 cup butter (really soft or melted in microwave; I melt mine)
1/2 cup sugar
1 cup milk (do NOT use water, but skim milk will work)
1 egg (Jumbo or Extra Large AA)
3 packets TrueLemon OR 3 tblsp. lemon extract or lemon juice
2 cups all-purpose flour
1 tsp. salt
1 tblsp. baking powder
1-3 tblsp. poppy seeds (this depends on your preference, I tend to use 2 but for big fans I'll use 3)
You'll need 2 bowls. Mix the flour, poppy seeds salt, and baking powder in one bowl and put to the side (I use a whisk or fork for mixing the dry ingredients). In the other bowl mix the butter, sugar, and lemon hoice until well mixed. Add the egg until mixed in. By hand stir in the remaining ingredients by alternating the milk and dry mixture. Be careful to not over mix.
Preheat oven to 350 degrees. Grease and flour a muffin tin or use paper cups. Fill cups about 3/4 full and bake for 20-30 minutes. This will depend on your oven, for mini-muffins mine takes 22 minutes, for regular size muffins it takes 25 minutes, for jumbos 30. This recipe will usually make 24 mini-muffins, 12 regular muffins, or 9 jumbo muffins (depending on your tin sizes).
1/4 + 2 tblsp. powdered sugar (no powdered sugar on hand, you can use regular)
1/4 c. water + 4 packets TrueLemon OR 1/4 lemon juice
Mix the sugar and lemon until well mixed. Drizzle over the top of the cooled muffins.
I tend to double this glaze when I make the mini muffins as I remove them from the pan and drizzle it over the whole batch at once, which takes more.
Note: It's a modification on the Martha Stewart recipe I found at this yummy site: http://feastsandfotos.wordpress.com/2009/06/23/blueberry-buttermilk-scones/ Primarily I nuked the butter to get it soft and cut it into the flour rather than "rub in in with fingers".
2 cups all purpose flour or King Arther whole wheat all-purpose flour
2 tsp sugar
2 1/2 tsp baking powder
3/4 tsp salt
1/4 cup (1 stick) salted butter softened but not melted
1/2 cup buttermilk
1 egg, plus 1 egg lightly beaten for egg wash
1/2 tsp pure vanilla extract
1 heaping cup fresh or frozen blueberries1 tsp. lemon extract
Preheat oven to 375 degrees F. Line a sheet with aluminum foil or parchment paper or use a non-stick spray.
Whisk together flours, granulated sugar, baking powder and salt in a large bowl. Cut in butter with a pastry blender/cutter until it is the texture of course meal. Stir in blueberries. (If you don't have a pastry blender/cutter (I don't remember the real name) a fork will work.
If you don't have a pastry blender/cutter (I don't remember the real name) a fork will work.
In another bowl whisk together buttermilk, 1 egg , lemon extract and vanilla. Add to flour mixture and stir lightly with a fork until the dough comes together, some flour may be left on edges of bowl.
Turn out dough onto a clean work surface (hint: I use wax or parchment paper to work on) and gently knead dough once or twice just to incorporate the flour. Pat/press the dough into a 1-inch thick round. Cut the round into approximately 10-12 wedges.
Transfer to cookie sheet lined with parchment paper. Brush the top of each scone with egg wash and sprinkle generously with more sugar. Bake until golden brown and cooked through, roughly 25 minutes. Transfer scones to a wire rack to cool.
These scones actually bake up fairly fluffy.
For the Cinnamon raisin, it's the same base, but add a tablespoon of cinnamon and throw in raisins (I rarely measure fruit).
I mix brown sugar with cinnamon together and sprinkled the mixture over the egg wash, rather than just plain sugar. Gives it more flavor that way.