Kiwifruit Muffins

Kiwifruit Muffins Recipe from allrecipes.com

Tried out this recipe for Kiwifruit muffins the other day and they were a big hit. Very tasty muffins that are light and fluffy with a tart green apple taste. Yum :) I doubled the recipe to make 20 nice sized muffins.

• 2 cups all-purpose flour
• 1 cup sugar
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• 2 dashes salt
• 2 eggs
• 1 cup milk
• 4 tablespoons butter or margarine, melted (I used Canola oil)
  
• 4 kiwifruit, peeled and chopped
• 1 cup raisins
  In a bowl, combine the dry ingredients. In another bowl, beat the egg, milk and butter. Stir into dry ingredients just until moistened. Fold in kiwi and raisins. Fill paper-lined muffin cups three-fourths full. Bake at 425 degrees F for 15-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
  

French Doughnut Muffins

My boys love doughnuts, so here a muffin recipe (that I've modified) that's is a whole lot healthier than eating a doughnut. The original recipe says to dip the baked muffin in butter, then roll in the cinnamon/sugar mixture. I omit this step and just sprinkle the cinnamon and sugar on top of the muffin before baking. We like them just as well and it cuts out some of the fat.

3 cups flour
1 cup sugar
4 tsp. baking powder
1/2 tsp. salt
1/2 tsp. nutmeg
1 cup milk
2 large eggs beaten
2/3 cup canola oil
1 tsp. vanilla

topping:
1 tsp cinnamon
~1/4 cup sugar

Sift flour with sugar, baking powder, salt & nutmeg. Combine eggs and oil & vanilla.
Add liquid ingredients to flour mixture, stirring only until all ingredients are moistened. Fill greased muffin pan half full, top with cinnamon and sugar mixture. Bake at 400 degrees approximately 20 minutes. Make 12 large or 24 small muffins.

Ginger Scones

A few days ago I tried another one of the recipes from the Martha Show. Ginger Scones with cardamom. Click here for the recipe. They turned out great.
I made them without the aid of a food processor and they came out just fine. I didn't use the parchment paper as was suggested and it was quite difficult scubbing my cookie sheet. The egg wash really cooks on the pan and it is a bear to remove. I used ground cardamom and not the pods. Next time I probably would increase the cardamom to 1 teaspoon since I did not use the pods. I love cardamom. Another thing I would like to try is adding raisins instead of the ginger for something different!

Enjoy :)

Edited 12/17/07 Since the link to the Martha Stewart website is a dead link a new search for the recipe was fruitless I am posting the recipe that was originally published on Martha's website date unknown.

Small World Coffee's Ginger Scones with Cardamom

Ingredients

Serving: Makes 12 scones

• 3 Cups all-purpose flour
• 2 Teaspoons baking powder
• 1/2 Teaspoon baking soda
• 1/2 Teaspoon salt
• 3/4 Teaspoon cardamom pods, crushed and inner seeds ground
• 1/2 Cup (1 stick) unsalted butter, cut into small pieces
• 1/4 Cup crystallized ginger, chopped in 1/4-inch pieces
• 3/4 Cup sour cream
• 1/2 Cup sugar
• 4 teaspoons sugar
• 2 large eggs

Directions

1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
2. Place the flour, baking powder, baking soda, and salt in the bowl of an electric mixer fitted with the paddle attachment, the bowl of a food processor, or in a large bowl, and mix by hand. Sift ground cardamom seeds into mixture; stir to combine. Add butter and mix until crumbly.
3. Add ginger, sour cream, 1/2 cup sugar, and 1 egg. Mix, blend, or pulse, just until combined; do not overmix.
4. Form 1/3 cup dough into a ball or use a large ice cream scoop, and place dough on prepared baking sheet. Repeat with remaining dough, spacing scones about 2 inches apart.
5. In a small bowl, mix together remaining egg with a dash of water. Brush scones with egg mixture and sprinkle evenly with remaining 4 teaspoons sugar. Bake until golden brown, 25 to 30 minutes.