Baking a Better Breakfast

(Page 2 of 5)

April/May 1998
 
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*Note: The berries need to be frost-free — without excess ice crystals — or else the scones will be mushy.

RELATED CONTENT

Lemon Poppy Mini-Muffins

I love bite-size, pack portable muffins. If you don't have a mini-muffin pan, use a regular-sized muffin pan.

1 large egg
1/4 cup canola oil
1/3 cup sugar
2 tablespoons poppy seeds
1 tablespoon lemon rind
1 tablespoon lemon juice
1 teaspoon vanilla
1 carton (8 ounces) lemon-flavored yogurt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 3/4 cup plus 1 tablespoon sifted whole wheat pastry flour* or unbleached white flour

Preheat oven to 375°F. My minimuffin pan is non-stick so I don't oil it. If yours isn't non-stick, you may use paper liners or oil the bottoms. In a large mixing bowl, beat well the egg, oil, sugar, poppy seeds, lemon rind, lemon juice, and vanilla. Briefly mix in the yogurt just until blended. In a separate bowl, stir together the dry ingredients. Add to the liquid mixture and mix slowly just until blended. Pour the batter into the muffin pan, filling each three-quarters full. Bake 15 minutes for mini-muffins, 20 minutes for regular muffins, until they're lightly browned. Let cool for 10 minutes before removing them from the pan. If you didn't use paper liners, stick a butter knife under the edge of each muffin to loosen.

*Make sure that your pastry flour doesn't look the same as whole wheat flour. Whole wheat flour has large flecks of wheat bran in it. Whole wheat pastry flour is made from a soft wheat berry that produces an off-white flour with barely visible wheat flecks. With the exception of yeasted bread and rolls, whole wheat flour is too heavy for baking.

Bored with your Brew? A Cure

Cinnamon Coffee

Just lay one cinnamon stick on top of the grounds and make coffee as usual. I've tried this using an automatic Krups drip coffee maker and a percolator. It makes your kitchen smell wonderful.

Spicy Tea

2 tea bags (I use Celestial Seasonings)2 to 3 cups water1 cinnamon stick1 strip of orange peel3 slices ginger root3 cardamom pods, crushed slightly4 whole allspice or cloves

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