INGREDIENTS: 2 cups sifted all-purpose flour 1 1/2 teaspoons baking powder 1/4 teaspoon salt 1/2 cup butter, softened 1 cup sugar 2 eggs 1 teaspoon vanilla extract 1/2 cup milk 1 cup fresh blueberries (or thawed and drained frozen blueberries) Confectioners’ sugar METHOD: Preheat oven to 375°F. Line muffin pan cups with paper liners. Combine...Read More
The original recipe for these muffins came from a clipping from the magazine, Taste of Home. These muffins are an old family favorite with their zingy-lemony taste and cake-like texture. The batter will last several days in the fridge, so you can bake muffins “as needed” during the week. Or, bake them all off and...Read More
These heavenly light biscuits are a cross between a dinner roll and a biscuit. Angel biscuits use a combination of yeast and baking powder for leavening. These are best served warm right out of the oven — but leftovers can be refreshed if warmed in the oven wrapped in foil. INGREDIENTS: 1 package (.25 ounce)...Read More
This sweet, moist cornbread has a delicate aroma paired with the grainy texture of the cornmeal. These are utterly divine served piping hot with sliced fresh papaya and sweet butter as an unusual breakfast cake, toasted with butter, or as a bed for poached eggs. INGREDIENTS: 1 cup yellow cornmeal, preferably stone-ground 1 cup unbleached...Read More
This is a very moist, almost cake-like cornbread. The flavor of the nutty browned butter with maple flavor takes this cornbread over the top. INGREDIENTS: 1/2 cup butter, cut into pieces 1 1/4 cups all-purpose flour 1 1/4 cups cornmeal 2 teaspoons baking powder 1/2 teaspoon baking soda 3/4 teaspoon salt 1 1/4 cups buttermilk,...Read More
“These muffins are very moist and the added quinoa boosts the protein and offers a nice crunch.” This recipe was developed especially for Bob’s Red Mill by renowned whole grain specialist, Lorna Sass, author of Whole Grains Every Day Every Way. INGREDIENTS: 1 1/4 cups whole wheat pastry flour 3/4 cup brown sugar 1 teaspoon...Read More
