Malt Loaf - A British Teatime Classic

Malt Loaf originated in 19th century Scotland and was featured in this season's first episode, Cake Week, of The Great British Bake Off (GBBO), called The Great British Baking Show in the US. 

I hadn't thought about malt loaf in years, but after seeing episode one, I began digging through my old recipes. It's not a light and airy cake; more of a dense and squidgy tea bread. Not too sweet, and served with soft butter.

All malt loaf recipes are very similar. Two of the ways mine differs from Prue's GBBO loaf, besides different amounts, are:  1. I skip the black treacle so as not to detract from the flavor of the malt extract.

And 2. I drain the soaked fruit and coat it with flour before adding the wet ingredients, a step that helps keep the fruit from clumping together and sinking to the bottom of the loaf.

If you like a sweeter loaf, use 1/2 packed cup (3.5 ounces/99 grams) dark brown sugar rather than my 1/3 cup. But do try it my way!

So ... now that the season has ended, and long after all those who like to "bake along" with GBBO have baked it, here is my recipe for Malt Loaf. 

Do you make malt loaf? Or did you try it for the first time with "bake along" fans? If not, maybe you'll be inspired to try it now! Do let me know.  

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Malt Loaf

(Makes one 2-pound/900 gram/9x4x4-inch loaf)

3/4 cup (6 fluid ounces/177 ml) just-boiled water

1 teaspoon (or 1 tea bag) strong black tea

1 packed cup (5 ounces/142 grams) raisins

1/2 packed cup (2.5 ounces/71 grams) soft pitted prunes, chopped to raisin size

1/2 cup (6 ounces/170 grams) malt extract*

1/3 firmly packed cup (2.33 ounces/66 grams) dark brown sugar

1 3/4 dip-and-sweep cups (8.75 ounces/248 grams) unbleached all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 large eggs (medium, in UK), lightly beaten

* I use Eden Organic traditional barley malt syrup.

1 Pour boiling water over the tea. Let steep for 5 minutes; strain. Pour over raisins and prunes in a bowl. Partially cover and microwave for about 2 minutes, or bring to a simmer in a small pan on the stove and then turn off heat. Let stand, covered, for 10 minutes, then drain, reserving the liquid.

2 Grease (and sometimes I also line bottom and ends, but not the sides, with a piece of baking parchment) a 9x4x4-inch loaf pan or 9x5x3-inch loaf pan. Preheat oven to 325F/165C/Gas3. 

Note: I love the square shape of the 9x4x4-inch loaf pan that I initially got for baking my gluten-free yeast breads but use (without its lid) for nearly everything that calls for a 9x5x3-inch pan. 

3 In a 1-quart saucepan over low heat, cook the malt extract and brown sugar together, stirring constantly until the sugar is dissolved, about 3 minutes. Remove from heat and cool for 5 minutes.

4 In 2- to 3-quart mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Whisking vigorously for a half minute or so is what passes for sifting around here on most days. Put the thoroughly drained fruit on top of the flour, and stir gently until the pieces are coated with the flour and not clumped together. This keeps the fruit from sinking to the bottom of the loaf.

5 Make a well in the center; pour in the malt mixture, eggs, and reserved liquid from the fruit (about 1/3 cup), breaking up the eggs and mixing them with the malt and liquid. Then bring in the flour from the sides, and stir gently until well combined, about 1 minute. Scrape into prepared loaf tin. Bake for about 50 to 60 minutes, until skewer inserted in center comes out with just a few soft crumbs (but not raw batter).

6 Cool in pan on wire rack for 10 minutes before turning out onto wire rack. Continue cooling on wire rack until completely cool, an hour and a half or so. Wrap tightly in foil and let it mellow for a day or two. Cut the loaf into slices and serve with soft butter.

Note: Some people brush the top of the hot loaf with about a tablespoon of malt extract as it cools. Some brush the top and sides. I usually skip that step, but did the top this time.

Disclosure: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon .com and affiliated sites. We are a ThermoWorks affiliate, earning a small commission at no cost to you on purchases made through our links. This helps cover some of the costs of running the blog. Thank you for your support. 

Jean

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Pumpkin Spice Muffins

Pumpkin Spice Muffins are my less-sugar, more-pumpkin, "healthier" alternative to my light and fluffy Pumpkin Spice Cupcakes with Cream Cheese Frosting. 

After all, autumn is well underway and cannot go by without at least one pumpkin recipe! As always, I developed my recipe to avoid waste; so it makes precisely 18 standard muffins and uses the whole can of pumpkin.

Didn't actually use this pumpkin in the muffins, but wanted to include
a seasonal watercolor sketch.

Of course, you can make your own pumpkin purée, if you like. See the directions above the muffin recipe.

The texture of these muffins is wonderful. The key to proper texture of any muffin is not overmixing, not developing the gluten in the batter. So I've included some tips in the directions.

Despite the less than typical amount of sugar I use (2 teaspoons per muffin, in case you limit your sugar intake as I do), you could easily slap some frosting on these and call them cupcakes!

What is your favorite way to enjoy pumpkin? And only in autumn or year-round?

Fresh Pumpkin Purée

Look for a pumpkin that is unblemished and firm with a sturdy stem. A 2-pound pumpkin (or part of a larger pumpkin) should yield 1 3/4 cups (as in a 15-ounce can) of purée.

Preheat oven to 400F/205C/Gas6. Scrub the outside well and cut off the stem. Cut the pumpkin in half and scrape out the seeds and stringy bits. Leave the skin on. Place cut-side down on parchment-lined 15x10x1-inch baking sheet. Roast for 45 to 60 minutes, until fork tender and very soft. Let cool.

Scrape out the flesh, place in food processor or high-powered blender, and puree until smooth. If the consistency is looser than canned pumpkin, put the puree in a mesh yogurt strainer or cheesecloth-lined colander to drain. Store in an airtight container (I like canning jars) for up to 4 days in the refrigerator or 3 months in the freezer.

Pumpkin Muffins

(Makes 18)

2 dip-and-sweep cups (10 ounces/283 grams) unbleached all-purpose flour

2 teaspoons non-GMO baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon allspice

1/2 teaspoon ginger

1/4 teaspoon cloves

1/4 teaspoon nutmeg
1 stick (4 ounces/113 grams) unsalted butter
3/4 firmly packed cup (5.25 ounces/149 grams) dark brown sugar
1 teaspoon vanilla extract
3 large eggs, room temperature
1 15-ounce can (or 1 3/4 cups fresh) pumpkin puree

Optional: 3/4 cup finely chopped walnuts or pecans

1 Preheat oven to 400F/205C/Gas6. Spray a 12-cup and a 6-cup standard muffin tin with cooking spray or line with paper liners. In 1-quart glass measure or bowl, whisk together flour, baking powder, baking soda, salt, and spices. If adding nuts, stir in the finely chopped nuts.

Note: What led me to the Nordic Ware muffin tins was an almost fruitless search for ones that did not have hard-to-clean seams around the muffin cavities. I also love that the 12-cup pan has a lid, making it easy to transport decorated cupcakes.

2 In 2-quart glass measure or bowl, melt butter. Stir in brown sugar and vanilla extract. Beat in eggs, beating well. Stir in the pumpkin puree. Add thoroughly whisked flour mixture to thoroughly whisked wet mixture, and stir with spatula or large spoon just until combined, about 15 to 20 gentle strokes circling the bowl; do not overmix. 

3 Using a 1/4-cup measuring cup, divide batter between cups. Scoop the batter from the edge of the bowl so as not to further mix the batter. Bake for about 18 to 22 minutes, or until a center muffin tests done with a toothpick.

4 Cool in pans on wire rack not more than 5 minutes. Turn out onto a pristine kitchen towel. Place on wire rack to cool for a few minutes before serving. The muffins will keep well at room temperature in an airtight container for 4 days or in the freezer for up to 3 months.

Disclosure: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon .com and affiliated sites. We are a ThermoWorks affiliate, earning a small commission at no cost to you on purchases made through our links. This helps cover some of the costs of running the blog. Thank you for your support. 

Jean

Pumpkin Nut Bread - Pumpkin Tea Loaf

This pumpkin nut bread doesn't have to be made with pumpkin. You can use an equal amount of butternut squash or persimmon or "whatever" puree.

Back in the day (my teens and twenties), nut breads of every stripe were my "thing." Then for some reason they fell by the wayside. Maybe it was when I got into cake decorating. Even though I don't eat frosting, it was the "medium" for my art in those days. But after mastering that, I moved on and haven't decorated a cake in years.

You can make this loaf in a 9x5-inch standard loaf tin, but I make it in a 12x4x2.5-inch tea loaf tin because I like the small slices. I bought it years ago from King Arthur Flour, but they no longer carry it. Now they carry a ceramic tea loaf pan in the same size. I'll list a few links in the recipe directions for similar tins, in case you prefer metal as I do.

I took this to a get-together at a friend's house recently. It was a hit. One of the guests remarked on the wonderful texture and also noted that it was not overly sweet, so that you could actually taste what it was rather than just tasting sugar. Which, of course, is what I always aim for in desserts.

Just looked online to see if my Mikasa 'Margaux' sandwich tray is still available. The pattern was discontinued long ago, but I found a used one at Replacements, Ltd at a much higher price than I paid for it new not long after it was discontinued.

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Pumpkin Nut Bread - Pumpkin Tea Loaf

(Makes one 12x4x2.5-inch tea loaf or one standard 9x5-inch loaf)

1 1/2 dip-and-sweep cups (7.5 ounces/213 grams) unbleached all-purpose flour

1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon ginger
1/4 teaspoon baking powder
1/4 teaspoon cloves
1/3 cup (2.67 fluid ounces/79 ml) milk
1/2 teaspoon vanilla extract
6 tablespoons (3 ounces/85 grams) unsalted butter, room temperature
3/4 cup (5.25 ounces/149 grams) sugar
2 large eggs, room temperature
1/2 15-ounce can (7.5 ounces/213 grams, about 7/8 cup) pumpkin puree

1/2 cup (2 ounces/57 grams) chopped pecans

1 Preheat oven to 350F/180C/Gas4. Grease (I use softened butter) and lightly flour one 12x4x2.5-inch tea loaf pan.

Note: Here are some pans I found that are similar to mine: Wilton tea loaf pan and  Westmark tea loaf pan.

2 In small bowl, whisk together flour, soda, cinnamon, salt, ginger, baking powder and cloves.

3 In cup, combine milk and vanilla extract.

4 In mixing bowl, with electric hand mixer, beat butter until creamy, about 30 seconds. Add sugar and beat on high speed until light and fluffy, about 3 minutes. Beat in eggs, one at a time, about 30 seconds after each. Stir in the pumpkin puree just until blended.

5 Add the flour mixture in 3 parts, alternating with the liquid in 2 parts, stirring until smooth. Fold in nuts.

6 Pour into prepared pan and spread evenly. Bake for about 55 to 60 minutes. Cool in pan on wire rack for 5 to 10 minutes; remove from pan and continue cooling on wire rack.

Disclosure: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon .com and affiliated sites. We are a ThermoWorks affiliate, earning a small commission at no cost to you on purchases made through our links. This helps cover some of the costs of running the blog. Thank you for your support. 

Jean

Peach Cobbler Muffins - Pecan Streusel Topping

Peach Cobbler Muffins can, of course, also be made with nectarines. Whether using smooth-skinned nectarines or fuzzy peaches, I rarely peel them. Just scrub them well and rub the fuzz off the peaches. Besides added nutrition, the colorful skin adds pretty to whatever you're making. AND it saves a lot of time in the kitchen. You won't even notice it's there!

I rarely have a muffin when I'm out because I'm pretty picky about muffins. They're usually way too sweet and have ingredients I'd rather avoid. And can someone tell me when and why jumbo muffins became a "thing." I use my mini muffin tins for cute little cakes for afternoon tea, but I have never felt the need to buy a jumbo muffin tin. These are standard size.

With just 2.5 teaspoons of sugar per muffin, I could even have two and stay within my 6-teaspoons-in-a-day sugar limit. My recipe makes precisely enough batter to fill 12 standard-size muffin cups. As you know, I hate waste; so there is none. (True Confession: I had to throw away a half bunch of celery this week. I wish they were half the size you see in the stores now.)

I use half the sugar and butter in my Pecan Streusel Topping these days, and it's soooo much better. With equal measures of everything, it would sort of just melt into a glaze on the muffins and they'd be swimming in butter. This is better. If you're not a peach fan, you might like my Lemon Poppy Seed Muffins or Small-Batch Banana Muffins (makes 6, but you can double it). 

Of course, I have my muffins with tea. What do you like to have with yours?

Peach Cobbler Muffins

(Makes 12)

The Muffins

5 tablespoons (2.5 ounces/71 grams) unsalted butter

2 teaspoons apple cider vinegar
3/4 cup (6 fluid ounces/177 ml) milk
1 1/2 dip-and-sweep cups (7.5 ounces/213 grams) unbleached all-purpose flour
1/2 cup (3.5 ounces/99 grams) sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon mace or nutmeg
2 large eggs, room temperature
1 teaspoon vanilla extract

1 3/4 cups diced perfectly ripe yellow peaches or nectarines, divided

The Streusel Topping

1/4 cup (1.25 ounces/35 grams) unbleached all-purpose flour

1/4 cup (1 ounce/28 grams) finely chopped pecans
2 tablespoons (0.875 ounce/25 grams) sugar
1/2 teaspoon cinnamon
Pinch (1/16 teaspoon) salt

2 tablespoons (1 ounce/28 grams) cold unsalted butter, diced or coarsely shredded

1 Preheat oven to 400F/205C/Gas6. Grease a standard 12-muffin tin or line it with paper bake cups.

Note: What I love most about this muffin tin is that it is seamless, with no hard-to-clean places for food to stick. A friend had the same complaint, so I bought one for her as well. She loves it. 

2 In 2- or 4-cup glass measure, melt the butter in the microwave; cool slightly. In 1-cup glass measure, stir together vinegar and milk; set aside to thicken a bit. 

3 For the topping: In small bowl, whisk together the flour, sugar, pecans and cinnamon. Add the cold butter, breaking up the chunks with your fingers until the mixture resembles coarse crumbs. Chill until ready to use.

4 In large bowl, vigorously whisk together flour, sugar, baking powder, baking soda, salt and mace or nutmeg. Set aside 3/4 cup of the diced peaches, and gently stir the remaining 1 cup into the flour mixture to coat.

5 Add soured milk to melted butter, and whisk in eggs and vanilla extract. Add thoroughly whisked wet mixture to flour-peach mixture. Stir as little as possible, just until dry ingredients are moistened. 

6 Scoop the batter from the edge of the bowl so as not to further mix the batter and, using a 1/4-cup measure, evenly fill 12 muffin cups about 3/4 full; divide the remaining batter evenly among the muffin cups. 

7 Top the muffins with the remaining diced peaches and a spoonful of the streusel topping (use it all). 

8 Bake for about 20 to 25 minutes or until lightly browned and a toothpick inserted in a center muffin comes out clean. Let cool in tin for 5 minutes before removing muffins to a wire rack. Serve warm or at room temperature.

Disclosure: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon .com and affiliated sites. We are a ThermoWorks affiliate, earning a small commission at no cost to you on purchases made through our links. This helps cover some of the costs of running the blog. Thank you for your support. 

Jean

Classic Scones - Traditional Scones - A Tutorial

Today, Classic Scones. I’ve blogged several different scones over the years: Cream Scones, Fresh Blackberry Scones, Fresh Peach Scones, Gluten-Free Scones (even Classic Scones, but that was in the first month of the blog, so most of you missed it). 

And looking over that recipe, I’ve decided it perhaps didn’t give quite as much detail as a novice scone maker might need; so if that’s you, this one’s for you! A tutorial, you might say.

First, let’s talk about the texture of a scone. I’ve had scones that were made by folding and rolling the dough a few times to achieve “layers.” They were delicious, but uh uh. If you want layers, I’ll give you Croissants, Danish or Butteries. 

I’ve also had scones that were fluffy or cakey. Uh uh. A proper scone has a certain characteristic texture, and that’s not it. Following the recipe directions below should give you the proper texture. More crumbly than flaky, drier perhaps than an American biscuit but not dry.

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Now, let’s talk about the shape. You can make them round or you can make them wedge-shaped. One is not more “correct” or “British” or “authentic” than the other. If you prefer round scones, cut the dough with a round cutter (2-inch/5 cm maximum). 

But I nearly always make the wedge shape, for two reasons: 1) That’s the way my mother and her mother and her mother’s mother made them since the 1880s or earlier in northwest England, and 2) It uses all the dough the first time around, so there are no scraps that have to be worked together for a second cutting.

This is perhaps a bit more butter and sugar than my grandmother used but not so much as what some American scone recipes call for. But you want to taste the butter, right? And my mother and I were never ones to pile on the jam quite like my grandmother, so a little more sugar than she used is called for.

The scones I baked today were for elevenses (British English for midmorning tea break). For an afternoon tea, I serve clotted cream, lemon curd and raspberry or strawberry jam with the scones. For everyday tea, though, I enjoy them unadorned.

Of course, I’m being terribly opinionated about all this. But if you offer me a scone made by another method along with a nice cup of tea, I’m not going to turn it down! What are your preferences and opinions on scones? Round or wedge? Plain or fruit?

Classic Scones - Traditional Scones

(Makes 16 scones)

1/2 cup (4 fluid ounces/118 ml) milk
2 teaspoons cider vinegar
2 dip-and-sweep cups (10 ounces/283 grams) unbleached all-purpose flour
1/4 cup (1.75 ounces/50 grams) sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons (3 ounces/85 grams) cold unsalted butter, coarsely shredded or cut into little cubes
Finely grated zest of one medium orange or lemon, optional

1/2 cup (2.5 ounces/71 grams) dried currants or other chopped dried fruit, optional
1 large egg (medium, if you’re in the UK)
1 teaspoon vanilla extract

1 Preheat oven to 500F/260C/Gas10. In glass measuring cup stir together cider vinegar and milk. Let stand to thicken a bit for 5 minutes as you proceed. Line a large baking sheet with parchment and sprinkle a bit of flour lightly in two 6-inch circles.

Tip: My OXO Good Grips bench scraper has a 6-inch ruler on the edge of its stainless steel blade, making it a perfect multi-use tool for making scones.

2 In medium mixing bowl whisk together the flour, sugar, baking powder, baking soda and salt. With your fingers, rub the butter (shredded with the Microplane extra coarse grater) into the flour mixture until it resembles coarse meal or fine breadcrumbs. Mix in the orange zest (Microplane zester grater) and dried fruit to coat and separate. Add the egg and vanilla to the soured milk and whisk together; remove 1 tablespoon of the mixture to use as an egg wash.

Tip: It’s best to keep ingredients cool. If it’s a hot day, or your hot little hands are making the butter melt, pop your mixing bowl in the fridge or freezer for a few minutes.

3 With a large fork stir the wet mixture, a little at a time, into the dry mixture and gently mix until just combined. You may not need to use all of it (or you might need to add a bit more milk); use just enough to make a soft, but not wet or sticky, dough. Do the final mixing with your hand; the dough should not be sticking to your hand or the bowl. Do not knead; there's no need to knead!

4 Divide the dough into two roughly equal (no need to weigh, but I love my food scale) smooth balls and place them on the floured circles and gently pat the dough, dusting with flour as needed, into two 5.25- to 5.5-inch (14 cm) rounds. Take a moment to make sure your discs are smooth and flat, almost 1-inch (2.5 cm) thick, and have smooth, straight edges. With a bench scraper or long sharp knife, cut each round into 8 wedges. Pull the wedges out and space them an inch or two apart.

Tip: Again, if it’s a hot day, or the heat of your hands has softened the dough, pop your baking sheet in the fridge to cool the discs off before cutting them into wedges.

5 With silicone pastry brush, brush tops only with the reserved tablespoon of milk-egg mixture. Place in oven, and immediately reduce oven temperature to 400F/205C/Gas6. Bake for about 15 minutes or until golden brown. Put on the kettle and make a proper cup of tea. Enjoy the delightful repast!

For how to throw an afternoon tea party and a roundup of afternoon tea recipes, see Afternoon Tea Party Tips.

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Jean

Hummingbird Muffins - Banana-Pineapple Muffins

Hummingbird muffins are just the thing to make when you’re craving Hummingbird Cake but don’t want to go to quite that much trouble. Of course, you could slap a little cream cheese frosting on these muffins and call them hummingbird cupcakes, even though they have less sugar than actual cupcakes.

This was one of those days when I was missing a vital ingredient—in this case, eggs—but would rather take a beating than venture out to the grocery store. So I decided today was the day to try something I’ve wanted to try for a long time: “flax eggs." I had the ground flaxseed meal on hand, so why not?

I was really pleased with the results. The muffins seemed no different from muffins made with eggs.

So if you or someone you know is vegan or allergic to eggs, you can make this recipe with “flax eggs" and, for vegans, with an oil in place of the butter. Though flax is certainly no across-the-board substitute for an egg, it should work fine in things like muffins, quick breads and cookies.

Hummingbird Muffins - Banana-Pineapple Muffins

(Makes 12)

1 1/3 dip-and-sweep cup (6.67 ounces/189 grams) unbleached all-purpose flour

1 1/2 teaspoon non-GMO baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 teaspoon cinnamon
1/2 cup (2 ounces/57 grams) finely chopped pecans, toasted
6 tablespoons (3 ounces/85 grams) unsalted butter
1/2 cup (3.5 ounces/99 grams) sugar
3/4 teaspoon vanilla extract
2 large eggs, room temperature OR 2 flax eggs*
2/3 cup (5.85 ounces/166 grams) mashed very ripe banana (1 large 8.25-ounce/234-gram banana in its skin)

1 8-ounce (227 grams) can unsweetened crushed pineapple in 100% pineapple juice, undrained

* To make 2 “flax” eggs: In small bowl, gradually whisk 6 tablespoons of boiling water into 2 tablespoons of ground flaxseed meal; let stand for 5 minutes, until gelatinous.

1 Preheat oven (toaster oven is perfect for hot summer days) to 375F/190C/Gas5. In 4-cup glass measure or small bowl, whisk together flour, baking powder, baking soda, salt and cinnamon. Stir in finely chopped and toasted pecans.

2 In 2-quart glass measure or bowl, melt butter. Stir in sugar and vanilla extract. Beat in eggs, beating well. Stir in mashed banana (a fork works just fine on a very ripe banana) and crushed pineapple. Add flour mixture to wet mixture, and mix just until combined; do not overmix.

3 Spray 12-cup standard muffin tin with cooking spray or line them with paper liners. Using a 1/3-cup measuring cup, divide batter between cups. Bake for about 25 minutes, or until a middle one tests done with a toothpick.

4 Turn out onto a pristine kitchen towel, if baked without paper liners. Place on wire rack to cool for a few minutes before serving. 

Jean

Blueberry Cornmeal Muffins

Blueberry Cornmeal Muffins should not, to my mind, have half flour and half cornmeal; that ratio is for cornbread muffins. I don’t want sweet cornbread with berries in it. I like just enough cornmeal to give the muffins a little something extra in the flavor and texture department.

So, while these muffins have some cornmeal, they retain the lightness a blueberry muffin should have. And my recipe has the maximum amount of sugar I like in muffins. Know what I call muffins with more sugar than this? Cupcakes!

If you want unsullied batter, you must use fresh blueberries. I’ve tried every trick in the book to keep frozen blueberries from turning the batter blue and, while some work better than others, none of them really work. But when blueberries aren’t in season, I use frozen but not thawed.

Not keen on blueberries? Or cornmeal? Here are a few other muffin recipes that might be more to your liking: Lemon Poppy Seed Muffins, Small-Batch Banana Muffins, Raspberry Muffins with Lemon Glaze.

I clearly like lemon, so why no lemon zest in the Blueberry Cornmeal Muffins, you might ask. The flavor of the small amount of cornmeal is very subtle and, I think, easily overwhelmed by the addition of lemon.

Muffins are always best while still warm from the oven, so I often make just 6 rather than 12. This recipe is super simple to cut in half even for those of us who aren't mathematics geniuses.

What's your favorite muffin? And favorite beverage to go with it?

Blueberry Cornmeal Muffins

(Makes 12 standard size muffins)

2 teaspoons cider vinegar or fresh lemon juice

Milk to make 3/4 cup (6 fluid ounces/177 ml) milk
1 1/3 dip-and-sweep cups (6.67 ounces/189 grams) unbleached all-purpose flour

1/2 dip-and-sweep cup (2.5 ounces/71 grams) fine stone ground yellow cornmeal
1/2 cup (3.5 ounces/99 grams) sugar
2 teaspoons non-GMO baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon mace or nutmeg
6 tablespoons (3 ounces/85 grams) unsalted butter, coarsely shredded or cut into 1/2-inch cubes

2 large eggs, room temperature
1 1/2 teaspoons vanilla extract
1 1/4 cups* (6.25 ounces/177 grams) blueberries, fresh or frozen (do not thaw!)

* You don’t have to, but I like to set aside about 3 dozen berries to put on top after I’ve filled the muffin cups, just to make sure some pretty berry-ness shows.

1 Preheat oven to 400F/205C/Gas6. Grease a standard 12-muffin tin or line it with paper bake cups. 

2 In 2-cup glass measure, stir together vinegar or lemon juice and milk; set aside to thicken a bit.

3 In large bowl, whisk together flour, cornmeal, sugar, baking powder, baking soda, salt and mace or nutmeg. Take out 2 tablespoons of the flour mixture to coat the berries before adding them to the batter. Work in the butter with your fingertips until the flour mixture looks like coarse meal or rice.

4 Add eggs and vanilla extract to soured milk; whisk until combined. Add thoroughly whisked wet mixture to thoroughly whisked dry mixture. Stir as little as possible, just until dry ingredients are moistened. Using a silicone spatula, gently fold in the berries.

5 Using a 1/4-cup measuring cup, scoop the batter from the edge of the bowl so as not to further mix the batter and evenly fill the 12 muffin cups just about to the top. With spoon or spatula, get every drop of batter out of the bowl. I hate waste; so I calculate all my recipes so that there is no leftover batter. 

6 Bake for about 20 (with fresh berries) to 25 minutes (with frozen berries) or until lightly browned and a toothpick inserted in a center muffin comes out clean. Let stand in tin on wire rack for 5 minutes, then turn muffins out onto wire rack to cool for a few more minutes before serving. 

Raspberry Muffins with Lemon Glaze

Raspberry muffins are not raspberry cupcakes. One of the things I love about a muffin is that it has a lot less sugar than a cupcake. That is, it should. I've seen recipes with sugar levels nearing that of cupcakes. I've made this recipe with even less sugar than indicated here, but I must admit it does alter the texture a bit.

So I'm writing the recipe here with the maximum amount of sugar, which amounts to under 3 teaspoons per muffin without the glaze. If you've read my Sugar - Toxin or Treat? post, you know I limit myself to 6 teaspoons of sugar per day. So I could have two of these without the glaze. The glaze brings it up to 4.5 teaspoons per muffin.

The texture is wonderful. Of course, the key to proper texture of any muffin is not overmixing, not developing the gluten in the batter. So I've included some tips in the directions.

What's your favorite kind of muffin? 

Raspberry Muffins with Lemon Glaze 

(Makes 12 muffins) 

The Raspberry Muffins 

6 tablespoons (3 ounces/85 grams) unsalted butter
1 tablespoon fresh lemon juice
Milk to make 1 cup (8 fluid ounces/237 ml) milk
1 3/4 dip-and-sweep cups (8.75 ounces/248 grams) unbleached all-purpose flour
2/3 cup (4.67 ounces/132 grams) sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon mace or nutmeg

2 large eggs, room temperature
Finely grated zest of 1 lemon
1 teaspoon vanilla extract
1 1/2 cups (6 ounces) raspberries, fresh or frozen 

The Lemon Glaze 

3/4 firmly packed cup (3 ounces/85 grams) unsifted powdered sugar
2 tablespoons fresh lemon juice 

1 Preheat oven to 400F/205C/Gas6. Grease a standard 12-muffin tin or line it with paper bake cups. (I usually bake muffins in a greased tin, but I just happened to have a dozen of these pink bake cups.)

2 In 2- or 4-cup glass measure, melt the butter in the microwave; cool slightly. In 1-cup glass measure, stir together fresh lemon juice and milk; set aside to thicken a bit.

3 In large bowl, whisk together flour, sugar, baking powder, baking soda, salt and mace or nutmeg. Take out 2 tablespoons of the flour mixture to coat the berries before adding them to the batter.

4 Add soured milk to melted butter, and whisk in eggs, lemon zest and vanilla extract. Add thoroughly whisked wet mixture to thoroughly whisked dry mixture. Stir as little as possible, just until dry ingredients are moistened. Using a silicone spatula, gently fold in the berries.

5 Scoop the batter from the edge of the bowl so as not to further mix the batter and evenly fill twelve muffin cups just about to the top. Bake for about 20 to 25 minutes or until lightly browned and a toothpick inserted in a center muffin comes out clean.

Note: I used frozen raspberries and baked the muffins for 25 minutes. With fresh berries, they would take less time.

6 Whisk powdered sugar to get most of the lumps out, then whisk in lemon juice. Drizzle over slightly cooled, but still warm, muffins. If you like the glaze to be visible, cool the muffins more before glazing. Serve warm or room temperature.

Fresh Peach Scones

Fresh peach scones. sigh I love scones with dried fruit or even perfectly plain, if you can call that buttery goodness "plain." But it's the height of peach season right now, which means peach everything around here! 

There are versions of scones out there that have you folding and rolling the dough a few times, but then what you end up with is not a scone. It's some sort of faux-semi-laminated dough that, while fine enough, is simply not a scone. A real scone has a certain texture, and that ain't it! If you want something with a laminated dough, I have other recipes on this blog for you.

This method retains the characteristic texture of a proper scone, while allowing you to incorporate fresh fruit into the dough without turning it into a big mess. You may not need jam on these, but a little clotted cream is always wonderful!


Update 12/07/16: For how to throw an afternoon tea party and a roundup of afternoon tea recipes, see Afternoon Tea Party Tips.

Fresh Peach Scones

(Makes 12 scones)

8 tablespoons (4 ounces/113 grams cold unsalted butter, shredded, divided and frozen 
1 tablespoon sugar
1/2 teaspoon cinnamon
2 packed cups (10 ounces/283 grams) unbleached all-purpose flour
3 tablespoons (1.25 ounces/33 grams) sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2/3 cup buttermilk (or milk with 2 teaspoons vinegar stirred in and left for 5 minutes)
1 large egg
1 teaspoon vanilla extract
2 medium yellow freestone peaches 

1 Shred the cold butter, separating out 1/4 of it on the plate; pop it into the freezer. In tiny bowl, stir together sugar and cinnamon. 

2 In medium bowl whisk together the flour, sugar, baking powder, baking soda and salt. Work 3/4 of the frozen shredded butter into the flour mixture until all the butter is coated. Whisk together buttermilk, egg and vanilla; pour into dry mixture and gently mix until just combined. 

3 Lay a 12-inch or so square of parchment on a cutting board and sprinkle with flour. Turn the dough out onto the parchment and press or roll into a 10-inch square. Scatter reserved frozen shredded butter evenly over the dough, pressing it in lightly. Pop it into the freezer for just a few minutes while cutting the peaches. 

4 Peel or don't peel (I don't) the peaches, cut them in half, then each half into wedges, then each wedge into small bites. You need 1 1/4 cups. 

5 Bring dough out of freezer and spread peach chunks evenly over the dough, pressing them in lightly. Sprinkle cinnamon sugar evenly over the peaches. Roll into a log. Place the log with seam at bottom center of log on a lightly floured square of parchment on the cutting board. Flatten the log a bit to a 12x4-inch rectangle. Cover lightly with foil and place in the freezer until very firm but sliceable, about an hour. 

6 Preheat oven to 425F/220C/Gas7. Slice firmly chilled dough into three 4-inch squares. Cut each 4-inch square into 4 triangles. Place on parchment-lined rimmed baking sheet. Bake for 18 to 23 minutes, or until golden brown.

Note: OR cover baking sheet with foil and pop the scones into the freezer to be baked another day. I just did that, and they were great! 

Now put the kettle on and make a proper cup of tea. Enjoy the delightful repast!