From muffins to scones and loaves to biscuits, quick breads are the simplest of pleasures in the world of from-scratch baking. Learn the hows and whys of the classic banana, zucchini, and pumpkin bread—as well as inspiring new creations such as pear-ginger scones and extra chocolaty muffins.
Caramel-Frosted Zucchini Bread
Tangerine-Poppy Seed Quick Bread
Chocolate-Glazed Ginger-Pumpkin Muffins
Banana-Multigrain Streusel Muffins
Brandy-Soaked Currant, Thyme, and Parmesan Scones
Tomato Pesto Scones with Kalamata Olives
RECIPE TECHNIQUE
Soft, moist, and almost cakelike in texture, Banana Bread is the quintessential quick bread. The ease of making it comes from a basic stir-and-pour method—no kneading or rising.
PREP: 25 minutes
BAKE: 55 minutes at 350°F
STAND: overnight
MAKES: 1 or 2 loaves (16 slices)
1. Preheat oven to 350°F. Grease bottom(s) and ½ inch up the sides of one 9×5×3-inch or two 7½×3½×2-inch loaf pan(s); set aside. In a large bowl combine flour, baking powder, baking soda, cinnamon, salt, nutmeg, and ginger. Make a well in the center of the flour mixture; set aside.
2. In a medium bowl combine eggs, bananas, sugar, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in walnuts. Spoon batter into prepared pan(s), spreading evenly.
3. Bake for 55 to 60 minutes for 9×5×3-inch pan or 40 to 45 minutes for 7½×3½×2-inch pans or until a wooden toothpick inserted near center(s) comes out clean. If necessary to prevent overbrowning, cover loosely with foil for the last 15 minutes of baking.
4. Cool in pan(s) on a wire rack for 10 minutes. Remove from pan(s). Cool completely on rack. Wrap and store overnight before slicing.
To Store: Wrap cooled loaf or loaves in foil or plastic wrap. Store in the refrigerator for up to 1 week. Or place loaves in freezer bags or containers (do not frost Peanut Butter-Banana Bread) and freeze for up to 3 months. Thaw frozen loaves overnight in the refrigerator. Frost thawed Peanut Butter-Banana Bread.
PER SLICE: 200 cal., 9 g fat (1 g sat. fat), 23 mg chol., 119 mg sodium, 28 g carb., 1 g fiber, 3 g pro.
Banana-Jam Swirl Bread: Prepare as directed through Step 2, except spoon ½ cup strawberry jam on top of the batter in pan(s) before baking. Use a knife or thin metal spatula to swirl jam into batter. Continue as directed in Steps 3 and 4.
PER SLICE: 227 cal., 9 g fat (1 g sat. fat), 23 mg chol., 122 mg sodium, 35 g carb., 1 g fiber, 3 g pro.
Peanut Butter-Banana Bread: Prepare as directed, except omit walnuts and stir ½ cup chopped peanuts into batter. After cooling and storing bread overnight, spread with peanut butter frosting. For peanut butter frosting, in a medium mixing bowl combine ¼ cup peanut butter, 3 tablespoons softened butter, 1 tablespoon milk, and ½ teaspoon vanilla. Beat with an electric mixer on medium speed until smooth. Gradually add 1½ cups powdered sugar, beating until combined. If necessary, beat in 1 to 2 tablespoons additional milk to make desired consistency.
PER SLICE: 302 cal., 14 g fat (3 g sat. fat), 29 mg chol., 158 mg sodium, 41 g carb., 1 g fiber, 5 g pro.
Use a pastry brush or a paper towel to spread shortening in the bottom, corners, and ½ to 1 inch up the sides of the pan.
For this step, use soft, ripe (or slightly overripe) bananas that mash easily. Instead of a fork, you can also use a potato masher.
After stirring the wet ingredients into the mashed bananas, add the banana mixture to the dry ingredients.
Stir the wet and dry ingredients together just until combined—overmixing will cause large tunnels in the loaf.
MAKE IT MINE
Muffins brighten breakfasts and brunches. Now you can customize them with your choice of flours, liquids, stir-ins, and toppings.
PREP: 20 minutes
BAKE: 15 minutes at 400°F
COOL: 5 minutes
MAKES: 12 muffins
1. Preheat oven to 400°F. Grease twelve 2½-inch muffin cups; set aside. In a medium bowl combine Flour, sugar, baking powder, baking soda, and salt. Make a well in center of flour mixture; set aside.
2. In a small bowl combine eggs, Liquid, buttermilk, and melted butter. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in Stir-In.
3. Spoon batter into prepared muffin cups, filling each half to two-thirds full. If desired, sprinkle with Topping.
4. Bake for 15 to 18 minutes or until golden. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups. If desired, drizzle with Powdered Sugar Icing.
PREP: 35 minutes
BAKE: 1 hour at 350°F
STAND: overnight
MAKES: 1 loaf (14 slices)
1. Preheat oven to 350°F. Grease the bottom and ½ inch up the sides of an 9×5×3-inch loaf pan; set pan aside.
2. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Beat in sugar until combined. Add buttermilk and baking powder; beat until combined. Add eggs and vanilla; beat until combined. Add flour and salt; beat until combined. Stir in apples, nuts, and raisins. Spoon batter into the prepared pan, spreading evenly. Sprinkle Streusel-Nut Topping over batter.
3. Bake for 60 to 65 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove bread from pan. Cool completely on wire rack. Wrap and store overnight before slicing.
Streusel-Nut Topping: In a small bowl stir together ¼ cup packed brown sugar and 3 tablespoons all-purpose flour. Cut in 3 tablespoons butter until mixture resembles coarse crumbs. Stir in ⅓ cup chopped walnuts or pecans.
To Store: Wrap cooled loaf in foil or plastic wrap. Store in the refrigerator for up to 1 week. Or place loaf in freezer bag or container and freeze for up to 3 months. Thaw frozen loaf overnight in the refrigerator.
PER SLICE: 326 cal., 17 g fat (6 g sat. fat), 52 mg chol., 193 mg sodium, 42 g carb., 2 g fiber, 5 g pro.
For oven toasting, spread whole nuts in a single layer on the baking pan so they brown evenly. Keep a close eye on the nuts to prevent burning.
PREP: 25 minutes
BAKE: 55 minutes at 350°F
STAND: overnight
MAKES: 2 loaves (28 slices)
1. Preheat oven to 350°F. Grease the bottom and ½ inch up sides of two 8×4×2-inch loaf pans; set aside. In a large bowl stir together flour, baking powder, cinnamon, and salt. Make a well in center of flour mixture; set aside.
2. In a medium bowl combine eggs, shredded zucchini, sugar, oil, and vanilla. Add zucchini mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). If desired, stir in nuts and raisins.
3. Spoon batter into prepared pans, spreading evenly. Bake about 55 minutes or until a wooden toothpick inserted near centers comes out clean. Cool in pans on a wire rack for 10 minutes. Remove bread from pans. Cool completely on wire rack. Wrap and store overnight before slicing.
To Store: Wrap cooled, uniced loaves in foil or plastic wrap. Store in the refrigerator for up to 1 week. Or place loaves in freezer bags or containers and freeze for up to 3 months. Thaw frozen loaves overnight in the refrigerator.
PER SLICE: 181 cal., 8 g fat (1 g sat. fat), 13 mg chol., 128 mg sodium, 25 g carb., 1 g fiber, 2 g pro.
Chocolate-Zucchini Bread: Prepare as directed, except stir ¾ cup dark chocolate pieces into the batter with the nuts. After cooling and storing overnight, drizzle loaves with chocolate drizzle. For chocolate drizzle, in a small saucepan heat and stir 3 ounces dark chocolate pieces over low heat until smooth.
PER SLICE: 224 cal., 11 g fat (1 g sat. fat), 14 mg chol., 129 mg sodium, 30 g carb., 1 g fiber, 2 g pro.
Caramel-Frosted Zucchini Bread: Prepare as directed. After cooling and storing overnight, spread loaves with caramel frosting. For caramel frosting, in a medium mixing bowl combine ¼ cup caramel ice cream topping, 3 tablespoons softened butter, and ¾ teaspoon apple pie spice. Beat with an electric mixer on medium speed until well mixed. Gradually add 1½ cups powdered sugar, beating until combined. If necessary, beat in 1 to 2 teaspoons milk to make desired consistency.
PER SLICE: 225 cal., 10 g fat (2 g sat. fat), 17 mg chol., 150 mg sodium, 34 g carb., 1 g fiber, 2 g pro.
Honey-Zucchini Bread: Preheat oven to 325°F. Prepare as directed, except reduce sugar to 1½ cups and stir ½ cup honey into egg mixture. Sprinkle batter in each pan with ½ cup granola. Bake for 60 to 70 minutes or until a wooden toothpick inserted near centers comes out clean. If necessary to prevent overbrowning, cover with foil for the last 15 minutes of baking.
PER SLICE: 207 cal., 9 g fat (1 g sat. fat), 13 mg chol., 130 mg sodium, 29 g carb., 1 g fiber, 3 g pro.
MAKE IT MINI
PREP: 20 minutes
BAKE: 50 minutes at 350°F
STAND: overnight
MAKES: 1 loaf (16 slices)
1. Preheat oven to 350°F. Grease the bottom and ½ inch up sides of an 8×4×2-inch loaf pan; set aside. In a large bowl stir together flour, 1 cup sugar, the baking powder, and salt. Make a well in center of the flour mixture; set aside.
2. In a bowl combine egg, milk, oil, lemon peel, 2 tablespoons lemon juice, and the poppy seeds. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Spoon batter into prepared pan, spreading evenly.
3. Bake for 50 to 55 minutes or until a wooden toothpick inserted near center comes out clean. Cool in pan on a wire rack for 10 minutes.
4. Meanwhile, for lemon glaze, in a small saucepan combine 2 tablespoons sugar, 2 tablespoons lemon juice, and the butter. Heat and stir over medium-low heat until sugar is dissolved. Remove bread from pan. Poke holes in top of warm loaf with a fork; slowly brush with lemon glaze. Cool completely on a wire rack. Wrap and store overnight before slicing.
To Store: Wrap cooled loaf or mini loaves in foil or plastic wrap. Store in the refrigerator for up to 1 week. Or place in freezer bag or container and freeze for up to 3 months. If frozen, thaw overnight in the refrigerator.
PER SLICE: 164 cal., 5 g fat (1 g sat. fat), 15 mg chol., 121 mg sodium, 30 g carb., 1 g fiber, 3 g pro.
Tangerine-Poppy Seed Quick Bread: Prepare as directed, except substitute finely shredded tangerine or orange peel for the lemon peel and tangerine juice for the lemon juice in bread and glaze. After removing loaf from pan, poke holes in the top of the warm loaf with a fork; slowly brush with glaze.
PER SLICE: 162 cal., 5 g fat (1 g sat. fat), 16 mg chol., 119 mg sodium, 27 g carb., 1 g fiber, 3 g pro.
Lemon-Cardamom Quick Bread: Prepare as directed, except substitute ½ teaspoon ground cardamom for the poppy seeds. Spread cooled loaf with lemon icing. For lemon icing, in a medium bowl whisk together 1¼ cups powdered sugar, 1 teaspoon finely shredded lemon peel, 4 teaspoons lemon juice, 2 teaspoons light-color corn syrup, and ¼ teaspoon vanilla.
PER SLICE: 187 cal., 4 g fat (1 g sat. fat), 14 mg chol., 114 mg sodium, 35 g carb., 1 g fiber, 3 g pro.
PREP: 25 minutes
BAKE: 55 minutes at 350°F
STAND: overnight
MAKES: 2 loaves (32 slices)
1. Preheat oven to 350°F. Grease the bottom and ½ inch up sides of two 9×5×3-inch, three 8×4×2-inch, or four 7½×3½×2-inch loaf pans; set aside. In a large bowl combine flour, baking soda, cinnamon, salt, and nutmeg; set aside.
2. In an extra-large mixing bowl combine granulated sugar, brown sugar, and oil. Beat with an electric mixer on medium speed until well mixed. Add eggs; beat well. Alternately add flour mixture and the water to sugar mixture, beating on low speed after each addition just until combined. Beat in pumpkin.
3. Spoon batter into prepared pans, spreading evenly. Bake for 55 to 60 minutes for the 9×5-inch loaves, 45 to 50 minutes for the 8×4-inch loaves, 40 to 45 minutes for the 7½×3-inch loaves, or until a wooden toothpick inserted near centers comes out clean.
4. Cool in pans on wire racks for 10 minutes. Remove loaves from pans. Cool completely on wire racks. Wrap and store overnight before slicing.
To Store: Wrap cooled, uniced loaves in foil or plastic wrap. Store in the refrigerator for up to 1 week. Or place loaves in freezer bags or containers and freeze for up to 3 months. Thaw frozen loaves overnight in the refrigerator. Before serving, frost or ice as directed.
PER SLICE: 197 cal., 8 g fat (1 g sat. fat), 23 mg chol., 200 mg sodium, 31 g carb., 1 g fiber, 2 g pro.
Fruitcake-Style Pumpkin Bread: Prepare as directed, except stir one 8-ounce container (1½ cups) chopped mixed candied fruit into the batter. After cooling bread and storing overnight, drizzle with brandy drizzle. For brandy drizzle, in a small bowl stir together 1 cup powdered sugar, 1 tablespoon brandy, and ¼ teaspoon vanilla. Stir in enough additional brandy, 1 teaspoon at a time, to make drizzling consistency.
PER SLICE: 242 cal., 8 g fat (1 g sat. fat), 23 mg chol., 209 mg sodium, 42 g carb., 1 g fiber, 2 g pro.
Frosted Pumpkin Bread: Prepare loaves as directed. After cooling bread and storing overnight, spread loaves with cocoa-spice frosting. For cocoa-spice frosting, beat 3 tablespoons softened butter with an electric mixer on medium speed for 30 seconds. Beat in 1 cup powdered sugar, 2 tablespoons unsweetened cocoa powder, 1 tablespoon milk, ½ teaspoon ground cinnamon, ½ teaspoon instant espresso coffee powder, and ½ teaspoon vanilla until combined. Beat in 1 cup additional powdered sugar until combined. Beat in additional milk, 1 teaspoon at a time, to make desired consistency.
PER SLICE: 238 cal., 9 g fat (2 g sat. fat), 26 mg chol., 211 mg sodium, 39 g carb., 1 g fiber, 2 g pro.
Smoky Pumpkin-Cranberry Bread: Prepare as directed, except stir 1 teaspoon ground chipotle chile pepper into flour mixture. Stir 1½ cups chopped fresh or frozen cranberries into the batter.
PER SLICE: 200 cal., 8 g fat (1 g sat. fat), 23 mg chol., 201 mg sodium, 31 g carb., 1 g fiber, 2 g pro.
PREP: 15 minutes
BAKE: 18 minutes at 425°F
MAKES: 9 servings
1. Preheat oven to 425°F. Grease a 9×9×2-inch baking pan; set aside. In a medium bowl stir together cornmeal, flour, sugar, baking powder, and salt.
2. In a small bowl whisk together milk, eggs, and melted butter. Add egg mixture all at once to cornmeal mixture. Stir just until moistened (do not overmix). Pour batter into the prepared pan.
3. Bake for 18 to 20 minutes or until golden brown. Cool slightly; serve warm. If desired, serve with honey.
PER SERVING: 183 cal., 7 g fat (4 g sat. fat), 63 mg chol., 313 mg sodium, 29 g carb., 1 g fiber, 5 g pro.
Corn Muffins: Preheat oven to 425°F. Grease twelve 2½-inch muffin cups; set aside. Prepare batter as directed. Spoon batter into prepared muffin cups, filling each two-thirds full; bake about 15 minutes. Makes 12 muffins.
PER MUFFIN: 130 cal., 6 g fat (3 g sat. fat), 47 mg chol., 224 mg sodium, 17 g carb., 1 g fiber, 3 g pro.
Corn Sticks: Preheat oven to 425°F. Grease 24 corn stick pans; set aside. Prepare batter as directed. Spoon batter into corn stick pans, filling each half full. Bake for 12 to 15 minutes. Makes 24 corn sticks.
PER STICK: 78 cal., 3 g fat (2 g sat. fat), 28 mg chol., 134 mg sodium, 10 g carb., 1 g fiber, 2 g pro.
Corn Cakes: Prepare as directed, except add 1½ cups frozen or canned whole kernel corn to the batter. For each cake, spoon about 2 tablespoons batter onto a hot, lightly greased griddle or heavy skillet. Cook over medium heat for 1½ to 2 minutes on each side or until golden brown. Keep cakes warm in a 200°F oven while cooking the remaining cakes. Makes 20 to 24 cakes.
PER CAKE: 92 cal., 3 g total fat (2 g sat. fat), 26 mg chol., 147 mg sodium, 14 g carb., 1 g fiber, 2 g pro.
PREP: 20 minutes
BAKE: 18 minutes at 400°F
COOL: 1 hour
STAND: 30 minutes
MAKES: 16 muffins
1. Preheat oven to 400°F. Line sixteen 2½-inch muffin cups with paper bake cups; set aside. In a medium bowl combine flour, brown sugar, granulated sugar, baking powder, cinnamon, ground ginger, and salt. Make a well in the center of the flour mixture; set aside.
2. In a small bowl stir together the pumpkin, melted butter, buttermilk, and eggs. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Spoon batter evenly into prepared muffin cups.
3. Bake for 18 to 20 minutes or until a wooden toothpick inserted in the centers comes out clean. Remove muffins from muffin cups; cool completely on a wire rack.
4. Dip the tops of the muffins into the Chocolate Glaze, allowing excess glaze to drip off. Place dipped muffins upright on the wire rack. Sprinkle tops of muffins with chopped crystallized ginger. Let stand about 30 minutes or until glaze sets.
Chocolate Glaze: In a medium saucepan heat ½ cup whipping cream, ½ teaspoon vanilla, and, if desired, 1 tablespoon orange-flavor liqueur over medium-high heat just until boiling. Remove from heat. Add 6 ounces chopped bittersweet or semisweet chocolate. Do not stir. Let stand for 5 minutes; stir until smooth.
To Store: Place muffins in a single layer in an airtight container. Cover and store in the refrigerator for up to 3 days.
PER MUFFIN: 240 cal., 12 g fat (8 g sat. fat), 50 mg chol., 165 mg sodium, 31 g carb., 2 g fiber, 4 g pro.
PREP: 25 minutes
BAKE: 15 minutes at 350°F
COOL: 45 minutes
MAKES: 24 muffins
1. Preheat oven to 350°F. Line twenty-four 2½-inch muffin cups with paper bake cups. In a medium bowl stir together all-purpose flour, whole wheat flour, baking powder, baking soda, ginger, and salt. In a small saucepan heat milk just until simmering. Remove from heat. Add tea bags; steep for 5 minutes. Remove tea bags, pressing bags to release tea into saucepan; cool.
2. In a large mixing bowl beat butter with an electric mixer on medium to high speed about 1 minute or until fluffy. Add sugar and vanilla; beat until combined. Add eggs, one at a time, beating well after each addition. Alternately add flour mixture and milk mixture to butter mixture, beating on low speed after each addition just until combined.
3. Spoon batter into prepared muffin cups, filling each about two-thirds full. Use the back of a spoon to smooth out batter in cups. Sprinkle with granola.
4. Bake for 15 to 20 minutes or until a wooden toothpick inserted in centers comes out clean. Cool in muffin cups on wire racks for 5 minutes. Remove muffins from cups. Cool completely on wire racks. If desired, drizzle with Chai Cream Cheese Icing.
Chai-Cream Cheese Icing: In a large mixing bowl combine one 3-ounce package cream cheese, softened; 2 tablespoons butter softened; and 1 teaspoon vanilla. Beat with an electric mixer on medium to high speed until light and fluffy. Gradually beat in 1¼ cups powdered sugar. Whisk in enough cooled brewed chai tea, 1 teaspoon at a time, to reach drizzling consistency.
To Store: Place muffins in a single layer in an airtight container; seal. Store at room temperature for up to 3 days.
To Make Ahead: Place uniced muffins in a single layer in an airtight container; seal. Freeze for up to 1 month. Thaw at room temperature before icing. If desired, drizzle with Chai-Cream Cheese Frosting.
PER MUFFIN: 181 cal., 6 g fat (3 g sat. fat), 35 mg chol., 138 mg sodium, 29 g carb., 1 g fiber, 3 g pro.
MAKE IT MINI
PREP: 15 minutes
BAKE: 18 minutes at 375°F
COOL: 10 minutes
MAKES: 12 muffins
1. Preheat oven to 375°F. Grease twelve 2½-inch muffin cups or line with paper bake cups; set aside. In a medium bowl combine flour, granulated sugar, brown sugar, cocoa powder, baking powder, baking soda, and salt. Stir in chocolate pieces. Make a well in center of flour mixture; set aside.
2. In a small bowl whisk together the oil, milk, and egg. Add oil mixture all at once to the flour mixture. Stir just until moistened.
3. Spoon batter into prepared muffin cups, filling each two-thirds full.
4. Bake for 18 to 20 minutes or until edges are firm (tops will be slightly rounded). Cool in muffin cups on a wire rack for 5 minutes. Remove muffins from muffin cups; serve warm.
To Store: Let muffins cool completely on a wire rack. Place cooled muffins in a resealable plastic bag or an airtight container; seal or cover. Store at room temperature for up to 3 days.
PER MUFFIN: 295 cal., 15 g fat (4 g sat. fat), 19 mg chol., 148 mg sodium, 38 g carb., 2 g fiber, 3 g pro.
PREP: 25 minutes
BAKE: 28 minutes at 375°F
COOL: 5 minutes
MAKES: 12 muffins
1. Preheat oven to 375°F. Grease twelve 2½-inch muffin cups or line with paper bake cups; set aside. In a medium bowl stir together flour, baking powder, baking soda, and salt; set aside.
2. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add the 1 cup granulated sugar; beat on medium speed until light and fluffy. Beat in eggs and vanilla just until combined. Alternately add flour mixture and sour cream, beating on low speed just until mixture is moistened.
3. Spoon half of the batter into the prepared muffin cups, filling each about one-third full. Top with half of the berries. Spoon the remaining batter into cups, filling each about two-thirds full. Top with the remaining berries. In a small bowl stir together the 1 tablespoon granulated sugar and the cinnamon; sprinkle evenly over muffin batter.
4. Bake for 28 to 30 minutes or until golden brown and tops spring back when lightly touched. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups. If desired, sprinkle with powdered sugar. Serve warm.
To Store: Cool muffins completely on a wire rack. Store muffins in an airtight container in the refrigerator for up to 3 days. To reheat, wrap muffins in foil. Heat in a 350°F oven for 12 to 15 minutes or until warm.
PER MUFFIN: 216 cal., 10 g fat (6 g sat. fat), 52 mg chol., 298 mg sodium, 29 g carb., 1 g fiber, 3 g pro.
PREP: 25 minutes
BAKE: 20 minutes at 375°F
COOL: 5 minutes
MAKES: 20 muffins
1. Preheat oven to 375°F. Line twenty to twenty-two 2½-inch muffin cups with paper bake cups. Lightly coat bake cups with cooking spray. (Or coat muffin cups with cooking spray.) Set aside. In a medium bowl combine all-purpose flour, whole wheat flour, flaxseed meal, baking powder, nutmeg, and salt. Set aside.
2. In a large mixing bowl combine oil and peanut butter. Beat with an electric mixer on medium speed for 30 seconds. Gradually add brown sugar, beating until combined. Add egg, cereal, bananas, sour cream, and vanilla; beat just until combined. Alternately add flour mixture and buttermilk to banana mixture, beating on low speed after each addition just until combined.
3. Spoon batter into prepared muffin cups, filling each about three-fourths full. Sprinkle Streusel Crunch Topping evenly over batter in muffin cups.
4. Bake about 20 minutes or until light brown and muffin tops spring back when lightly touched. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups. Serve warm.
Streusel Crunch Topping: In a small bowl combine ¼ cup all-purpose flour, ¼ cup rolled oats, ¼ cup packed brown sugar, and ¼ teaspoon ground cinnamon. Add 3 tablespoons canola oil; stir to combine.
To Store: Let muffins cool completely on a wire rack. Store cooled muffins in an airtight container in the refrigerator for up to 3 days. To reheat, wrap muffins in foil. Heat in a 350°F oven for 12 to 15 minutes or until warm.
PER MUFFIN: 172 cal., 7 g fat (1 g sat. fat), 12 mg chol., 143 mg sodium, 24 g carb., 3 g fiber, 4 g pro.
PREP: 30 minutes
BAKE: 8 minutes at 400°F
MAKES: 30 scones
1. Preheat oven to 400°F. In a large bowl stir together flour, brown sugar, baking powder, 1 tablespoon ginger, ½ teaspoon grated or ¼ teaspoon ground nutmeg, and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in pear. Make a well in center of flour mixture; set aside.
2. In a medium bowl combine eggs and the ⅔ cup whipping cream. Add egg mixture all at once to flour mixture. Using a fork, stir just until moistened.
3. Turn dough out onto a lightly floured surface. Knead dough by folding and gently pressing it for 10 to 12 strokes or just until dough holds together. Divide dough in half. Lightly roll or pat each half of the dough into a 7-inch circle. Using a 2- to 2½-inch star-shape cutter, cut out scones. Reroll scraps to cut additional scones.
4. Place scones 2 inches apart on an ungreased baking sheet. Brush with additional whipping cream. If desired, sprinkle with additional grated nutmeg and/or ginger.
5. Bake for 8 to 12 minutes or until golden. Serve warm with Spiced Butter.
Spiced Butter: In a small bowl stir together 1 tablespoon sugar, ½ teaspoon finely chopped crystallized ginger, ¼ teaspoon freshly grated nutmeg or ⅛ teaspoon ground nutmeg, and dash ground cinnamon. Stir in ½ cup softened butter until combined. Cover and chill until ready to serve.
To Store: Place scones in an airtight container or resealable plastic bag; cover or seal. Store at room temperature for up to 2 days. If desired, preheat oven to 350°F. Place scones on a baking sheet and heat for 5 to 6 minutes or until warm.
To Make Ahead: Prepare scones as directed. Place cooled scones in a resealable plastic freezer bag. Seal, label, and freeze for up to 2 months. To serve, thaw at room temperature. If desired, preheat oven to 350°F. Place scones on a baking sheet and heat for 5 to 6 minutes or until warm. Serve with Spiced Butter.
PER SCONE: 119 cal., 8 g fat (5 g sat. fat), 35 mg chol., 109 mg sodium, 11 g carb., 0 g fiber, 2 g pro.
MAKE IT MINI
PREP: 20 minutes
BAKE: 12 minutes at 400°F
MAKES: 12 scones
1. Preheat oven to 400°F. In a large bowl combine flour, sugar, baking powder, and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in the center of the flour mixture; set aside.
2. In a medium bowl combine eggs, the ¾ cup cream, the cranberries, chocolate pieces, and, if desired, orange peel. Add egg mixture all at once to flour mixture. Using a fork, stir just until moistened.
3. Turn dough out onto a lightly floured surface. Knead dough by folding and gently pressing it for 10 to 12 strokes or just until dough holds together. Divide dough in half. Pat or lightly roll each portion into a 6-inch circle. Cut each circle into six wedges.
4. Place wedges 2 inches apart on an ungreased baking sheet. Brush wedges with additional cream.
5. Bake for 12 to 14 minutes or until golden. Cool slightly on baking sheet. Drizzle with Orange Drizzle. Serve warm or at room temperature.
Orange Drizzle: In a small bowl combine 1 cup powdered sugar and ¼ teaspoon vanilla. Stir in enough orange juice (1 to 2 tablespoons), 1 teaspoon at a time, to make icing drizzling consistency.
To Store: Place iced scones in a single layer in an airtight container; cover. Store at room temperature up to 2 days.
To Make Ahead: Prepare as directed, except do not drizzle with Orange Drizzle. Place cooled scones in a resealable plastic freezer bag. Seal, label, and freeze for up to 2 months. To serve, thaw at room temperature. If desired, preheat oven to 350°F. Place scones on a baking sheet; heat for 8 to 10 minutes or until warm. Drizzle with Orange Drizzle.
PER SCONE: 291 cal., 14 g fat (8 g sat. fat), 67 mg chol., 203 mg sodium, 38 g carb., 1 g fiber, 4 g pro.
PREP: 25 minutes
CHILL: 30 minutes
BAKE: 20 minutes at 375°F
MAKES: 9 scones
1. In a small saucepan combine currants and brandy. Heat over medium heat just until warm. Remove from heat. Cover and let stand for 15 minutes. Drain.
2. Meanwhile, line a baking sheet with parchment paper; set aside.
3. In a food processor* combine flour, ½ cup of the cheese, the baking powder, sugar, thyme, pepper, and salt; cover and pulse with several on/off turns to combine. Sprinkle butter pieces over flour mixture; cover and pulse with several on/off turns until mixture resembles coarse crumbs. Add drained currants; cover and pulse with several on/off turns to combine. With the motor running, slowly add whipping cream through the feed tube, processing just until combined.
4. Turn dough out onto a lightly floured surface. Knead dough by folding and gently pressing it for 10 to 12 strokes or just until dough holds together. Pat or lightly roll the dough into an 8-inch circle, about ¾ inch thick. In a small bowl whisk together egg and the water; brush over dough circle. Sprinkle with the remaining ¼ cup cheese. Using a pizza cutter or floured sharp knife, cut dough circle into eight wedges. Cover and chill for 30 minutes to overnight.
5. Preheat oven to 375°F. Bake about 20 minutes or until golden. Serve warm.
*Test Kitchen Tip: If you don’t have a food processor, combine the flour mixture in a large bowl. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in the center of the flour mixture. Add drained currants and whipping cream all at once. Using a fork, stir until mixture is moistened. Continue as directed in Step 4.
To Store: Place scones in an airtight container or resealable plastic bag; cover or seal. Store in the refrigerator for up to 2 days. If desired, preheat oven to 350°F. Place scones on a baking sheet and bake for 5 to 6 minutes or until warm.
PER SCONE: 311 cal., 16 g fat (10 g sat. fat), 75 mg chol., 467 mg sodium, 31 g carb., 1 g fiber, 7 g pro.
PREP: 35 minutes
BAKE: 12 minutes at 425°F
MAKES: 9 scones
1. In a small bowl pour enough boiling water over dried tomatoes to cover. Let stand for 10 minutes; drain well. Remove two of the dried tomatoes; set aside. Chop remaining tomatoes and set aside.
2. Meanwhile, preheat oven to 425°F. Line a large baking sheet with parchment paper; set aside. In a large bowl combine flour, pesto sauce mix, baking powder, and baking soda. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in center of the flour mixture; set aside.
3. In a medium bowl combine milk and egg yolk. Add milk mixture all at once to flour mixture. Add the chopped tomatoes, olives, and snipped rosemary. Using a fork, stir just until moistened.
4. Turn dough out onto a lightly floured surface. Knead dough by folding and gently pressing it for 10 to 12 strokes or just until dough holds together. Transfer dough to prepared baking sheet. With floured hands, pat or lightly roll dough into a 9×6-inch rectangle. Using a sharp knife, cut scones into 9 to 15 diamond pieces (do not separate.) Lightly press the 2 reserved tomatoes and, if desired, a few rosemary sprigs into top of dough. Brush with olive oil.
5. Bake for 12 to 14 minutes or until light brown. Gently pull scones apart or cut to separate. Serve warm.
To Store: Place scones in an airtight container or resealable plastic bag; cover or seal. Store at room temperature for up to 2 days. If desired, preheat oven to 350°F. Place scones on a baking sheet and heat for 5 to 6 minutes or until warm.
PER SCONE: 208 cal., 9 g fat (4 g sat. fat), 39 mg chol., 595 mg sodium, 27 g carb., 2 g fiber, 5 g pro.
PREP: 15 minutes
BAKE: 10 minutes at 450°F
MAKES: 12 biscuits
1. Preheat oven to 450°F. In a large bowl combine flour, baking powder, sugar, salt, and cream of tartar. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in the center of the flour mixture. Add milk all at once. Using a fork, stir just until mixture is moistened.
2. Turn dough out onto a lightly floured surface. Knead dough by folding and gently pressing it for four to six strokes or just until dough holds together. Pat or lightly roll dough to ¾-inch thickness. Cut dough with a floured 2½-inch biscuit cutter; reroll scraps as necessary and dip cutter into flour between cuts. Place dough circles 1 inch apart on an ungreased baking sheet.
3. Bake for 10 to 14 minutes or until golden. Remove biscuits from baking sheet; serve warm.
*Test Kitchen Tip: If baking powder or cream of tartar appears lumpy, sift through a fine-mesh sieve before using.
To Store: Place biscuits in an airtight container or resealable plastic bag; cover or seal. Store at room temperature for up to 2 days or freeze up to 3 months. If frozen, remove biscuits from container and wrap in foil; bake in a 300°F oven for 10 to 15 minutes or until warm.
Drop Biscuits: Prepare as directed through Step 1, except increase the milk to 1¼ cups. Using a large spoon, drop dough into 12 mounds onto a greased baking sheet. Bake as directed above. Makes 12 biscuits.
Buttermilk Biscuits: Prepare as directed, except for rolled dough biscuits substitute 1¼ cups buttermilk or sour milk (see tip) for the 1 cup milk. For drop biscuits substitute 1½ cups buttermilk or sour milk for the 1¼ cups milk.
PER BISCUIT FOR PLAIN, DROP, OR BUTTERMILK: 231 cal., 12 g fat (8 g sat. fat), 32 mg chol., 375 mg sodium, 26 g carb., 1 g fiber, 4 g pro.
1. Cut the fat into the flour mixture quickly, leaving coarse, uneven crumbs.
2. Pour the milk into the well in the flour mixture all at once. There is no need to work it in slowly.
3. Gently work the dough with your hands until it is uniform and holds together nicely.
4. Pat the dough into an even thickness on the floured surface.
5. When cutting biscuits, press down quickly and firmly on the cutter. Space the cuts as closely as possible.
PREP: 25 minutes
BAKE: 13 minutes at 400°F
MAKES: 18 biscuits
1. Preheat oven to 400°F. Lightly grease a large baking sheet; set aside. In a medium bowl combine flour, baking powder, and salt. Cut in shortening and butter until mixture resembles coarse crumbs. Add cheese and pepper; mix well. Make a well in center of the flour mixture. Add milk all at once; stir just until moistened.
2. Turn dough out onto a lightly floured surface. Knead dough by folding and gently pressing it for 10 to 12 strokes or just until dough holds together. Divide dough in half. Roll or pat each half into a 6-inch square, about 1 inch thick. Using a sharp knife, cut dough into 2-inch squares. Combine egg and the water; brush tops of biscuits. Place on prepared baking sheet.
3. Bake for 13 to 15 minutes or until golden. Remove biscuits from baking sheet; serve warm.
To Store: Place biscuits in an airtight container or resealable plastic bag; cover or seal. Store in the refrigerator for up to 2 days. To serve, preheat oven to 300°F. Place scones on a baking sheet and bake for 5 to 6 minutes or until warm.
To Make Ahead: Prepare and bake biscuits as directed; cool completely on a wire rack. Place biscuits in a freezer container or bag and freeze up to 3 months. To serve, wrap frozen biscuits in foil and bake in a 300°F oven about 15 minutes or until warm.
PER BISCUIT: 247 cal., 14 g fat (6 g sat. fat), 34 mg chol., 314 mg sodium, 24 g carb., 1 g fiber, 7 g pro.
PREP: 35 minutes
BAKE: 18 minutes at 375°F
MAKES: 12 biscuits
1. Preheat oven to 375°F. Line a 15×10×1-inch baking pan with parchment paper, extending paper over edges of pan; set aside. In a large bowl combine flour, baking powder, baking soda, and salt. Using a pastry blender, cut in the ½ cup cold butter until mixture resembles coarse crumbs. Make a well in the center of flour mixture.
2. Add milk and maple syrup all at once to the flour mixture. Using a fork, stir just until dough forms a ball.
3. On a lightly floured surface, knead dough by folding and gently pressing it for 10 to 12 strokes or just until dough holds together. Place dough between two pieces of parchment paper. Roll or pat dough into a 14×10-inch rectangle.
4. In a small bowl combine maple sugar and apple pie spice. Spread dough with ½ cup softened butter; sprinkle with the sugar-spice mixture. If desired, sprinkle with raisins. Starting from a long side, roll up into a spiral. Pinch seam to seal. Using a sharp knife, cut into 12 slices. Arrange slices, cut sides down, in the prepared pan. Drizzle with the 2 tablespoons melted butter.
5. Bake for 18 to 20 minutes or until golden. Using edges of parchment paper, lift biscuits from pan and place on a wire rack. Cool slightly. Drizzle biscuits with Maple Glaze.
Maple Glaze: In a small bowl combine 1¼ cups powdered sugar and 2 tablespoons pure maple syrup. Stir in enough milk (1 to 2 teaspoons), 1 teaspoon at a time, to make drizzling consistency.
To Store: Place biscuits in a single layer in an airtight container; cover. Store at room temperature for up to 2 days.
To Make Ahead: Bake biscuits as directed; cool completely on a wire rack. Place biscuits in an airtight container or resealable plastic bag; cover or seal. Freeze up to 3 months. To serve, remove biscuits from container and wrap in foil; heat in a 300°F oven for 20 to 25 minutes or until warm. Drizzle with Maple Glaze.
PER BISCUIT: 428 cal., 18 g fat (11 g sat. fat), 48 mg chol., 555 mg sodium, 62 g carb., 1 g fiber, 5 g pro.
PREP: 15 minutes
BAKE: 40 minutes at 400°F
MAKES: 6 popovers
1. Preheat oven to 400°F. Using ½ teaspoon shortening for each cup, grease the bottoms and sides of six 6-ounce custard cups or six cups of a popover pan. (Or lightly coat with nonstick cooking spray.) If using custard cups, place the cups in a 15×10×1-inch baking pan; set aside.
2. In a medium bowl beat eggs, milk, and oil with a wire whisk until combined. Add flour; beat until smooth. Stir in Parmesan cheese, sage, pepper, and salt. Fill the prepared cups half full with batter.
3. Bake about 40 minutes or until firm. Immediately after removing from oven, prick each popover with a fork to let steam escape. Turn off oven. For crisper popovers, return to oven for 5 to 10 minutes or until popovers reach desired crispness. Remove popovers from cups; serve warm.
PER POPOVER: 153 cal., 7 g fat (2 g sat. fat), 74 mg chol., 237 mg sodium, 17 g carb., 1 g fiber, 5 g pro.
1. Use a pastry brush dipped in shortening to grease the bottoms and sides of each popover cup.
2. Fill the cups about half full with the prepared batter.
3. Immediately after baking, prick each popover with a fork to let steam escape.
