Posts tagged baking

This weekend, I found my new favorite muffin recipe from Heidi Swanson (of course). My last batch made 20 muffins, and only used 2 tablespoons of butter! Oat Bran Muffins(basically Heidi Swanson’s Baby Bran Muffins) 2 cups whole wheat flour 1 1/2 cups oat bran 3/4 teaspoon salt 1 1/4 teaspoons baking soda 2 tablespoons white sugar OR brown sugar 2 cups yogurt 1 egg, lightly beaten 1/2 cup honey 2 tablespoons melted butter Preheat oven to 425F degrees, racks in the middle. In a medium bowl, combine the flour, oat bran, salt, baking soda and sugar. Beat together the yogurt, egg, honey, and butter in a second larger bowl. Add the dry ingredients and fold in until everything comes together. Fold in any optional add-ins, raisins, nuts, and the like. Resist overmixing. Either grease a muffin tin with butter. Fill each 3/4 full. Bake 15 minutes, until muffins are golden on top and cooked through. 

This weekend, I found my new favorite muffin recipe from Heidi Swanson (of course). My last batch made 20 muffins, and only used 2 tablespoons of butter!

Oat Bran Muffins
(basically Heidi Swanson’s Baby Bran Muffins)

  • 2 cups whole wheat flour
  • 1 1/2 cups oat bran
  • 3/4 teaspoon salt
  • 1 1/4 teaspoons baking soda
  • 2 tablespoons white sugar OR brown sugar
  • 2 cups yogurt
  • 1 egg, lightly beaten
  • 1/2 cup honey
  • 2 tablespoons melted butter

Preheat oven to 425F degrees, racks in the middle.

In a medium bowl, combine the flour, oat bran, salt, baking soda and sugar.

Beat together the yogurt, egg, honey, and butter in a second larger bowl. Add the dry ingredients and fold in until everything comes together. Fold in any optional add-ins, raisins, nuts, and the like. Resist overmixing.

Either grease a muffin tin with butter. Fill each 3/4 full. Bake 15 minutes, until muffins are golden on top and cooked through. 

Heidi Swanson’s Millet Muffins have been sweetening up my entire weekend. The uncooked millet gives it a surprisingly nice little crunch. Millet Muffins 2 1/2 cups flour (I used a combination of whole wheat and rye) 1/3 cup raw millet 1 tsp baking powder 1 tsp baking soda 1/2 tsp salt 1 cup plain yogurt 2 large eggs 1/2 cup butter, melted 1/2 cup honey 2 tbsp lemon juice Preheat the oven to 400 degrees, with a rack in the top third of the oven. Butter a standard 12-cup muffin pan or line with paper liners.  Whisk together the flour, millet, baking powder, baking soda, and salt in a large bowl. In another bowl, whisk together the yogurt, eggs, butter, honey, and lemon zest and juice until smooth. Add the wet ingredients to the dry ingredients and stir just until the flour is incorporated. Divide the batter among the muffin cups, spooning a heaping ¼ cup (60 milliliters) batter into each one, filling it a bit below the rim. Bake for about 15 minutes, until the muffin tops are browned and just barely beginning to crack. Let cool for 5 minutes in the pan, then turn the muffins out of the pan to cool completely on a wire rack. (from Heidi Swanson’s Super Natural Every Day)

Heidi Swanson’s Millet Muffins have been sweetening up my entire weekend. The uncooked millet gives it a surprisingly nice little crunch.

Millet Muffins

  • 2 1/2 cups flour (I used a combination of whole wheat and rye)
  • 1/3 cup raw millet
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup plain yogurt
  • 2 large eggs
  • 1/2 cup butter, melted
  • 1/2 cup honey
  • 2 tbsp lemon juice

Preheat the oven to 400 degrees, with a rack in the top third of the oven. Butter a standard 12-cup muffin pan or line with paper liners.

 Whisk together the flour, millet, baking powder, baking soda, and salt in a large bowl. In another bowl, whisk together the yogurt, eggs, butter, honey, and lemon zest and juice until smooth. Add the wet ingredients to the dry ingredients and stir just until the flour is incorporated.

Divide the batter among the muffin cups, spooning a heaping ¼ cup (60 milliliters) batter into each one, filling it a bit below the rim.

Bake for about 15 minutes, until the muffin tops are browned and just barely beginning to crack. Let cool for 5 minutes in the pan, then turn the muffins out of the pan to cool completely on a wire rack.

(from Heidi Swanson’s Super Natural Every Day)

wcfoodies: Brought in a batch of mini pumpkin pie pop tarts for the crew at YouTube Next Lab today. You can make ‘em yourself, here’s the video how-to. Oh my goodness…want to make this this weekend, CR?

wcfoodies:

Brought in a batch of mini pumpkin pie pop tarts for the crew at YouTube Next Lab today. You can make ‘em yourself, here’s the video how-to.

Oh my goodness…want to make this this weekend, CR?

wcfoodies

americastestkitchen:

How to Win at Shaping and Baking Cookies:

1. Who wants an unevenly baked batch? Cookies that are all the same size will bake at the same rate, so measure your balls of dough accurately. We like setting a ruler on top of the mixing bowl and bringing the balls up alongside the ruler to measure the diameters.

2. Alternate the balls of dough on the baking sheet so they don’t fuse together in the oven. For example, you might place three cookies in the first row, two in the second, three in the third, two in the fourth, and so on.

3. If baking the cookies on two racks, it’s imperative to rotate them midway through the baking time for even baking. After they’re done, it’s cookie time!

The America’s Test Kitchen Tumblr has done such a great job molding their content for Tumblr. I already loved their “fail” images in their cookbook, and now lol every time I see them here with big WIN/FAIL stamps on them.

americastestkitchenfeed.com

justforthehalibut replied to your photo: Life Tip #984,378: Grease the pan when baking…

Invest in some parchment paper! It will change your life.

We have some, and I just never use it. We also have a Silpat, and I chose to use neither.

Life Tip #984,378: Grease the pan when baking apple chips unless you prefer apple powder and/or baking sheets with permanent apple slices on them.

Life Tip #984,378: Grease the pan when baking apple chips unless you prefer apple powder and/or baking sheets with permanent apple slices on them.

Being one-armed didn’t stop CR from baking/eating brownies this weekend (side note: Trader Joe’s brownies are pretty delicious).

He was happy to discover that his sling doubles as a brownie plate stand.

americastestkitchen: If you don’t have a dozen tiny ramekins on hand to hold all of your prepped ingredients (one can dream, right?), there’s an easy fix. Use the cups of a muffin tin, each fitted with a liner, to hold small amounts of various ingredients. This method keeps up to 12 well-organized ingredients at hand. See more: 5 Kitchen Tools That Moonlight as Other Things Love this! I’m inclined to do it without the liners to be less wasteful, but I guess that makes it difficult to dump them in. Reuse them?

americastestkitchen:

If you don’t have a dozen tiny ramekins on hand to hold all of your prepped ingredients (one can dream, right?), there’s an easy fix. Use the cups of a muffin tin, each fitted with a liner, to hold small amounts of various ingredients. This method keeps up to 12 well-organized ingredients at hand.

See more: 5 Kitchen Tools That Moonlight as Other Things

Love this! I’m inclined to do it without the liners to be less wasteful, but I guess that makes it difficult to dump them in. Reuse them?

americastestkitchen

Tonight:

Step 1) Eat CR’s Levain bakery cookies

Step 2) Cook The Wall Street Journal’s Chilled Zucchini-Basil Soup, using some of the insane amounts of basil that took over our yard this weekend (It tastes better than it looks…I can see why they chose to illustrate the recipe with an image of zuchinni instead)

Step 3) Watch Happy Accidents on Netflix

Woke up to this in our bread machine instead of a loaf of delicious fresh rye. I guess the bread machine wanted me to go out for lunch today!

Woke up to this in our bread machine instead of a loaf of delicious fresh rye. I guess the bread machine wanted me to go out for lunch today!

Let’s talk about kale chips for a moment. The first time I heard about these was from Amy last week, and it sounded like the perfect snack for my life: salty and crunchy with the magic of kale. Now that I’ve made them twice, I’m a little disappointed, because I really wanted them to taste like chips (and they don’t). I have to think of them as “kale crisps” or “salted kale flakes” to make them feel like an appealing snack and keep myself from comparing them to their more delicious chip brethren.  Salt & Vinegar Crispy Kale Flakes: Remove stems & cut into little chips  Shake up with olive oil, salt, & vinegar Place flat on cookie sheets in a single layer Bake at 350 degrees for 10 minutes

Let’s talk about kale chips for a moment. The first time I heard about these was from Amy last week, and it sounded like the perfect snack for my life: salty and crunchy with the magic of kale.

Now that I’ve made them twice, I’m a little disappointed, because I really wanted them to taste like chips (and they don’t). I have to think of them as “kale crisps” or “salted kale flakes” to make them feel like an appealing snack and keep myself from comparing them to their more delicious chip brethren. 

Salt & Vinegar Crispy Kale Flakes:

  • Remove stems & cut into little chips 
  • Shake up with olive oil, salt, & vinegar
  • Place flat on cookie sheets in a single layer
  • Bake at 350 degrees for 10 minutes
Easter party preparations are officially underway…

Easter party preparations are officially underway…