Fruit Muffins ala Greystone Bakery (with variations) xpst

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* Exported from MasterCook *

 

Fruit Muffins ala Greystone Bakery (with variations)

 

Recipe By : The Greystone Bakery, New York (operated by Zen Community)

Serving Size : 10 Preparation Time :0:00

Categories : Bakery Cookbook - badams

Muffins

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup milk

1/3 cup lightly salted butter -- melted

1 egg

1/2 very ripe banana -- optional

1 cup whole wheat pastry flour

1 1/4 cups unbleached white flour

1/3 cup light brown sugar

1/3 cup granulated sugar

1 tablespoon baking powder

1/2 teaspoon salt

Blueberry Muffins:

1 cup blueberries -- fresh or frozen*

reserve some berries for topping

1 teaspoon vanilla extract

Cranberry-Orange Muffins:

1 cup cranberries -- fresh or frozen

reserve some for topping

2 teaspoons dried grated orange rind

2 teaspoons orange extract

 

* If using frozen blueberries, recipe book says " without syrup. "

 

Preheat oven to 400 degrees F.

 

Combine milk, butter, egg, extract, and optional banana, and beat until

smooth; an electric mixer is fine.

 

Separately mix together dry ingredients (flour, sugars, baking powder, salt).

 

By hand, gradually add liquid mixture to dry ingredients until moistened

evenly.

 

Fold in berries (and orange rind if used), reserving some berries for the top.

 

Spoon into well-buttered muffin tins almost to the top.

 

Bake at 400 degrees for about 20-25 minutes.

 

Remove from tins and cool on a rack.

 

Description:

" Blueberry Muffins or Cranberry-Orange Muffins "

Source:

" The Greystone Bakery Cookbook by Helen Glassman & Susan Postal "

S(Typist/Poster):

" From cookbook collection of Brenda Adams [adamsfmle] &

posted to RecipeCafe & Veg-Recipes 6/99 "

Copyright:

" 1986 ISBN: 0-87773-323-6 "

Yield:

" 10 large muffins "

 

NOTES : Ripe banana is used for moistening and using less sugar. It's your

choice how much to use, if at all. 1/4 of a banana per batch will yield

pretty much what they sell at the bakery. 1/2 a banana will make a more

dense muffin with a banana taste. It's your choice.

 

Don't over mix....best to mix by hand with a big paddle. Blend just enough

to moisten the batter.

 

Fresh blueberries are best...they don't 'bleed' as much as frozen ones.

 

Fresh cranberries can be frozen just as they come from the market (for

later use), by the way.

 

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