Recipe of the Month
This muffin recipe has always been a guest favorite but I never had a really good name for the muffin. One morning I served this to a guest. When I came back to clear his plate, he was exclaiming over the muffin. He said that this was just like a muffin that his mother (who had passed away) used to make. He was going to visit his sister later that day. The next morning he was still talking about this muffin and said he had told his sister that he had eaten a muffin “just like Mom’s”. His mother called the muffin Cinnamon Puff. I like that name and adopted it for my recipe!
1 tsp cinnamon
3/4 cup sugar
3 T butter, melted
Preheat oven to 350°. Spray muffin tin with baking spray. In large bowl whisk together flour, baking powder, salt, nutmeg and 1/4 tsp cinnamon. In smaller bowl combine oil, 3/4 cup sugar, egg and milk. Whisk to combine. Pour liquid mixture into large bowl with dry mixture. Mix well. Spoon batter into muffin tin. Bake for 22 – 25 minutes. Remove from oven and let cool.
Combine cinnamon and sugar. Dip muffins in melted butter, then cinnamon/sugar mix. Serve with a smile and enjoy the compliments!
Makes about 10 muffins.
Vegan or Lactose-Intolerant Version
For 1 egg substitute ¼ cup applesauce
For ¾ cup milk substitute your favorite lactose free drink
For butter substitute a dairy-free spread
For a few years I operated the Serendipity Tea House. It was a lot of fun – I enjoy baking and love tea! However, it was a lot of work, so after a couple of years I closed it. Who knows, it may come back one day. Never say never! Here is one of the first scones that I served. Many thanks to my friend, Jane, who was a tireless tester!
In mixing bowl combine dry ingredients. Cut in butter. Mix together egg and ½ and ½ then add to mixing bowl. Mix just until all dry ingredients are moistened. Gather into a ball and transfer to lightly floured surface. Knead a few times. Pat into an 8 inch circle. Using a pizza cutter cut into 8 wedges. Place on ungreased baking sheet. Bake at 425º oven for about 12 minutes or until slightly brown.
Make ahead tip: After cutting dough into 8 wedges, place on baking sheet, cover loosely with plastic wrap and place in freezer until wedges are firm. Then place in a freezer safe bag. To bake, remove from freezer about 10 minutes prior to baking.
These scones are great with just some butter or jam. For an extra special treat, top with Mock Devonshire Cream. Real Devonshire Cream is made from nonpastuerized milk from cows in Devon. This is a healthier version!
Mock Devonshire Cream
3 oz. cream cheese, softened
1 T sugar
1/8 tsp salt
1 cup whipping cream
Combine cream cheese, sugar and salt in large bowl with mixer. Stir in whipping cream, beating until mixture is stiff. Keep refrigerated.
Being a chocoholic I make a lot of recipes with chocolate! I found this recipe on the back of white chocolate morsels package. Pair up chocolate and raspberry and you know you have a winner!
Preheat oven to 325º. Grease and sugar 9 x 9 baking pan.
Melt butter in microsafe bowl for 1 minute. Stir. Add 1 cup morsels, but do not stir.
Beat eggs in large mixing bowl. Add sugar and beat until light lemon colored., about 5 minutes. Stir in morsel-butter mixture. Add flour, salt and almond extract. Mix at low speed until combined. Spread 2/3 of batter in prepared pan. Bake for 15-17 minutes, until light golden brown around edges. Remove from oven.
Heat jam in microwave on high for 30 seconds then spread over warm crust. Stir remaining 1 cup of white chocolate morsels into remaining batter. Drop spoonfuls of batter over jam. Sprinkle almonds on top.
Bake for 25 – 30 minutes or until edges are browned. Cool completely before cutting into bars.