Currently baking out of Baked by Matt Lewis and Renato Poliafito
The biscuit curse struck again! Not familiar with the biscuit curse? See this and this. One day, I may come to the realization that I was not put together in such a way as to produce a lovely biscuit (or scone, for that matter).
Back to these [...]

Finally, I have the recipe for the Fresh Fruit Muffins. I made these one last time last week, just to make sure that I was satisfied. I was.
A couple of notes: First, I found that if I used too much fruit, I couldn’t get the muffins out of the pan. About a cup of frozen [...]

Currently baking out of Macrina Bakery & Cafe Cookbook by Leslie Mackie
Versions four and five of my fresh fruit muffins went from complicated to simple, but got better as a result.
For the fourth attempt at tweaking this recipe, I increased the maple syrup to 1/4 cup and decreased the amount of milk by the same [...]

Currently baking out of Macrina Bakery & Cafe Cookbook by Leslie Mackie
For my next attempt at the fresh fruit muffins, I looked for ways to add flavor and texture to the muffin.
I decided to stick with blueberries for the fruit component. To add more flavor, I added a tablespoon of maple syrup to the batter. [...]

Currently baking out of Macrina Bakery & Cafe Cookbook by Leslie Mackie
For the first rendition of Mackie’s recipe, I decided to modify the amount of leavening called for and bake the muffins at a higher temperature (400 degrees versus 375 degrees). I cut the original recipe in half and used 1 1/2 teaspoons of baking [...]

Currently baking out of Macrina Bakery & Cafe Cookbook by Leslie Mackie
I’ve been searching for the perfect fruit muffin recipe for some time. I’m looking for a master recipe where I can change the fruit according to what’s in season. That’s the same idea behind Mackie’s recipe.
The muffin batter is simply flour, sugar, salt, leavening, [...]

Currently baking out of Macrina Bakery & Cafe Cookbook by Leslie Mackie
Some things, for better or worse, are guaranteed in my baking. First, when making jam or jelly, I will always cut down on the amount of sugar that the recipe calls for. Secondly, my biscuits will spread out instead of rising up. And thirdly, [...]

Currently baking from Great Coffee Cakes, Sticky Buns, Muffins & More by Carole Walter.
I’ve tried this recipe twice. The first time was while vacationing with my family. I made these sweet biscuits one morning for breakfast, and before I could even blink, the entire pan was gone. The only evidence left were the sad little [...]

Currently baking from Great Coffee Cakes, Sticky Buns, Muffins & More by Carole Walter.
Peanut butter. Bananas. Chocolate chips. What’s not to like? Even without the bacon, Elvis would be inhaling these. I almost did, except I had already inhaled a batch of the banana oatmeal muffins that I had baked earlier in the day. Needless [...]

In the bottom of my fridge is a collection of flours, powders and nut meals. Last time I checked, I had spelt flour, wheat bran, almond meal and dried buttermilk powder. I also had a bag of oat flour, so when I saw this recipe, I knew I had to try it.
This was my second [...]