Slightly heaped 1/2 cup (105 grams) granulated sugar
1 2/3 cups (220 grams) all-purpose flour, divided
Half a medium lemon
1 large egg
2/3 cup (150 grams) plain unsweetened yogurt
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
8 ounces (225 grams) fresh or (ideally) frozen raspberries (1 2/3 to 1 3/4 cups; see Note)
Heat oven to 375°F (190°C).
Prepare pan: Very lightly coat the top surface of your muffin tin with nonstick spray or swipe it with butter. This ensures muffin spillover releases easily. Line 6 cups with muffin liners. If you’re using a 12-cup pan, space them out and pour about 1 tablespoon of water in each empty cup, which will keep the empty pockets from burning.
Make streusel: In a large bowl, mix the butter, sugar, pinch of salt, and 1 cup (130 grams) of the flour until it forms a clumpy mixture. Scoop out 1/4 cup (about 45 grams) and set it aside in a small bowl; this will be your streusel topping.
Make muffin batter: Finely grate the zest of your lemon half into the large bowl with the remaining streusel in it, then juice the lemon half over it too. Add yogurt and egg and whisk to combine as smoothly as you can, but it’s okay if the batter doesn’t fully even out. Sprinkle the surface of the batter with baking powder, baking soda, and remaining 1/2 teaspoon salt, and whisk to thoroughly combine, going several times more around the bowl than seems necessary. Add remaining 2/3 cup (90 grams) of flour and all of the berries and stir gently; just until the flour disappears.
Divide batter between six prepared muffin cups; go ahead and heap it as much as is needed. Divide reserved streusel between muffin tops and use your fingers to push any that lands on the muffin tin back to a nearby muffin.
Bake muffins: For 25 to 30 minutes, and until a toothpick inserted from the top to the center of the muffin comes out batter-free. Let cool completely in the pan.
Do ahead: These muffins keep phenomenally. I keep them either in their baking pan or on a plate uncovered (so they don’t get mushy on top) and they’ve been excellent even on day 3 and not bad at all on day 4.
Notes:Raspberries by cup: Just a heads up that while technically every ingredient is more accurate when measured by weight, raspberries are particularly so. They’re hollow. When frozen, they take up more space in a cup per ounce. When defrosted or very ripe and fresh, they collapse and take up less space per ounce in a cup. For frozen raspberries, use the higher cup suggestion (1 3/4 cups); for very ripe fresh, use the lower amount (1 1/2 cups).Double this: Yes, you can absolutely double this recipe to make 12 muffins; no changes needed. When you double the sugar, simply measure 1 cup plus 1 tablespoon.
150g (a little over 5oz) fraughans or blueberries, plus more for garnish 1 tsp white sugar juice of half a lemon, plus zest for garnishing 2 large thyme sprigs, plus leaves for garnishing 250ml (8½oz) double cream
This recipe is based on the simple treat of fraughans, cream and sugar for an easy-to-make dessert. It’s perfect with blueberries as well.
150g (a little over 5oz) fraughans or blueberries, plus more for garnish 1 tsp white sugar juice of half a lemon, plus zest for garnishing 2 large thyme sprigs, plus leaves for garnishing 250ml (8½oz) double cream
Step 1 Put the fraughans or blueberries in a medium saucepan. Add the sugar, lemon juice and thyme sprigs. Cook over low heat for 5-10 minutes until the berries start to break down and thicken but retain some of their shape. Remove the thyme sprigs and set the compote aside to cool.
Step 2 In a medium bowl, whip the cream until it is thick enough to hold its shape when the compote is stirred in; if it’s too soft it will collapse. Gently fold half of the cooled compote into the whipped cream to ripple through.
Step 3 Spoon the whipped berry cream into individual servings and drizzle over more compote. Garnish with lemon zest, thyme leaves and extra berries.
3 tablespoons granulated sugar 3 tablespoons all purpose flour 1 ½ tablespoons unsweetened cocoa powder Pinch salt 2 tablespoons chocolate chips, plus more for topping 1 ½ tablespoons vegetable oil, melted coconut oil or melted butter 3 tablespoons milk ¼ teaspoon vanilla extract Ice cream, whipped cream, powdered sugar, berries for garnish Instructions Place sugar, flour, cocoa powder and salt in a mug. Use a small whisk or fork, and stir until combined, and free of lumps. Stir in chocolate chips. Add oil, milk and vanilla, stir with a spoon or small rubber spatula until just combined (try not to over mix it).
Sprinkle a few additional chocolate chips over the top and cook in the microwave for about 90 seconds (microwave times may vary). Eat immediately with ice cream, whipped cream, powdered sugar, or berries.
Notes I have a used a 12oz and 16oz mug for this recipe. Although this is a single serving dessert, you can easily split this between 2 adults.
1/2-3/4 cup plus 1 teaspoon sugar-depnding on sweetness of fruit
1/4 cup vegetable or canola oil or coconut
1/4 cup mild olive oil
2 tablespoons whole milk
1/2 teaspoon almond extract (opt)
2 tablespoons cold, unsalted butter
3 small ripe peaches (up to 5), pitted and thickly sliced (about 1/2-inch wide)
Heat the oven to 425 degrees. In a mixing bowl, stir together 1 1/2 cups flour, 1/2 teaspoon salt and 1 teaspoon sugar. Stirring enables the salt and sugar to sift the flour, so you don’t need to sift it in advance. In a small bowl, whisk together the oils, milk and almond extract. Pour this mixture into the flour mixture and mix gently with a fork, just enough to dampen; do not over work it. Then, transfer the dough to an 11-inch tart pan (you can use a smaller one if needed), and use your hands to pat out the dough so it covers the bottom of the pan, pushing it up the sides to meet the edge. This will work if you pat firmly and confidently, but not if you curl your fingertips into the dough. It should be about 1/ 8-inch thick all around; trim and discard excess dough.
In a bowl, combine 1/2 -3/4 cup sugar, 2 tablespoons flour, 1/4 teaspoon salt and the butter. (If your peaches are especially juicy, add 1 tablespoon additional flour.) Using your fingers, pinch the butter into the dry ingredients until crumbly, with a mixture of fine granules and tiny pebbles.
Starting on the outside, arrange the peaches overlapping in a concentric circle over the pastry; fill in the center in whatever pattern makes sense. The peaches should fit snugly. Sprinkle the pebbly butter mixture over top (it will seem like a lot). Bake for 35 to 45 minutes, until shiny, thick bubbles begin enveloping the fruit and the crust is slightly brown. Cool on a rack. Serve warm or room temperature, preferably with generous dollops of whipped cream.
notes: first time I made it with too many peaches as in too much juice and used spring form pan. It’s better made in 10” pie pan. Based on sweetness of fruit adjusted sugar.
Preheat oven to 375° and butter a 9×9-inch baking pan. In a large bowl or in the bowl of a stand mixer, cream the butter and sugar together until light and fluffy, scraping the sides of the bowl with a rubber spatula as necessary. Add the egg and combine.
In a medium bowl, whisk together the flour, baking powder, and salt. Add to the creamed mixture, alternating with the milk, until well combined. Add the blueberries and fold a few times with a rubber spatula until just combined. Spread the batter evenly into the prepared pan.
For the topping:
1/2 cup granulated sugar
1/2 cup all-purpose flour
1 teaspoon cinnamon
1/8 teaspoon table salt
1/4 cup cold unsalted butter, cut into cubes
In a small bowl, whisk together the sugar, flour, and cinnamon. Add the butter and combine until the mixture resembles coarse sand. Sprinkle the topping evenly over the top of the batter.
Bake until a cake tester inserted into the center comes out clean, about 40 minutes.
1 cup (145 grams) grated apple (from 1 7-ounce/medium-large apple)
1 cup (115 grams) grated carrot (from 1 thick carrot)
1/2 cup (80 grams) very well-drained crushed pineapple or chopped fresh pineapple
1/3 cup (30 grams) shredded unsweetened coconut
1/4 cup raisins or another dried fruit (optional)
Finely grated zest of 1 lemon
2/3 cup (130 grams) raw or granulated sugar
2/3 cup (155 ml) neutral oil
2 large eggs
1/2 teaspoon ground cardamom
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
3/4 teaspoon kosher salt
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/4 cups (160 grams) all-purpose or whole-wheat flour
2 tablespoons toasted, salted pepitas (optional)
Heat your oven to 350 degrees F. Coat 8-inch square baking pan with butter or nonstick cooking spray. Line the bottom with parchment and let it extend up two sides of the pan.
In a large bowl, combine apple, carrot, pineapple, coconut, dried fruit, if using, lemon zest, sugar, and oil. Add eggs, and whisk to combine. Sprinkle spices, salt, baking powder, and baking soda over the batter and stir very well to combine. Add flour, and stir just until it disappears.
Pour batter into prepared pan and smooth the top. Sprinkle pepitas over cake, if using. Bake for 30 to 35 minutes, until a toothpick inserted into the center of the cake comes out batter-free. Let cool in pan then carefully cut into squares with a serrated knife.
The cake is very moist and a little crumbly. I find that it keeps best in the fridge. The cake will keep for 5 to 6 days, chilled.
1/2 cup unsalted butter, softened, plus more for pan
3/4 cup granulated sugar
2 large eggs, at room temperature
1-1/2 teaspoons vanilla extract
2-1/4 cups all-purpose flour
1-1/4 teaspoons ground nutmeg
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon table salt
Preheat your oven to 375° and set a rack to the middle position. Lightly grease a standard 12-cup muffin pan and set aside.
Put the apple cider in a large saucepan over high heat and bring to a boil. Reduce the heat slightly and simmer until the liquid is reduced to 1 cup. Set aside to cool.
Using a standing or handheld mixer, cream the butter with the sugar in a large bowl at medium speed until fluffy, about 4 minutes. Add the eggs, one at a time, blending well after each. Add the vanilla extract and blend.
In a medium-size bowl, whisk together the flour, nutmeg, baking powder, baking soda, and salt. Add a third of this mixture to the butter mixture and beat just to combine. Add half the reduced cider and beat to combine. Repeat with another third of the flour mixture, then the rest of the cider, then the remaining flour mixture. Divide the batter evenly among the prepared muffin cups and transfer to the oven. Bake until tops are firm and a tester inserted into the center comes out clean, 15 to 17 minutes. Remove from the oven and let cool 10 minutes.
For the topping:
3/4 cup granulated sugar
2 tablespoons ground cinnamon
4 tablespoons salted butter, melted
Now, prepare the topping: In a medium-size bowl, whisk together the sugar and cinnamon. As soon as the muffins are cool enough to handle, brush their tops and sides with butter, then roll in the cinnamon sugar to coat. Serve warm or at room temperature.
1/4 cup unsalted butter melted and slightly cooled
1/4 cup canola, vegetable oil, or melted coconut oil
3/4 cup packed light brown sugar
1 teaspoon pure vanilla extract
1 1/2 cups packed shredded zucchini
1 cup semisweet chocolate chips, divided
Preheat your oven to 350°F. Grease a 9-by-5-inch loaf pan with nonstick cooking spray and set aside.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and sea salt. Set aside.
In a large bowl, add the eggs, melted butter, oil, vanilla extract, and brown sugar. Stir until smooth. You might have a few small brown sugar clumps and that is fine.
Stir the dry ingredients into the wet ingredients, don’t overmix. Stir in the shredded zucchini until just combined. Stir in 3/4 cup of the chocolate chips.
Pour batter into prepared pan. Sprinkle the remaining 1/4 cup of chocolate chips over the top of the bread. Bake for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out mostly clean, you might have some melted chocolate chips on the toothpick and that is fine. You just don’t want a lot of gooey batter.
Remove the pan from the oven and set on a wire cooling rack. Let the bread cool in the pan for 15 minutes. Run a knife around the edges of the bread and carefully remove from the pan. Let the bread cool on the wire cooling rack until slightly warm. Cut into slices and serve.
Note-if you use coconut oil, make sure it is melted and slightly cooled. The bread will keep on the counter, wrapped in plastic wrap, for up to 4 days. This bread also freezes well. To freeze, cool the bread completely and wrap in plastic wrap and aluminum foil. Freeze for up to 1 month. Defrost before slicing
6 tablespoons/85 grams cold salted butter, cut into 1/2-inch cubes
4 medium strawberries, cut into small 1/4-inch or 1/2-inch pieces (about 2/3 cup/100 grams), or whole blueberries, raspberries or other diced stone fruit
6 tablespoons heavy cream, plus more if needed
¼ cup/30 grams unsifted confectioners’ sugar
Arrange an oven rack in the center of the oven. Heat the oven to 425 degrees. Line a sheet pan with parchment. Set aside.
Whisk the flour, granulated sugar and baking powder together in a large mixing bowl. Toss the pieces of butter into the flour mixture to coat. Using a pastry cutter or your fingers, work the butter into the flour until the mixture is mealy and small pieces of pea-size butter remain.
Add the diced strawberries and toss with a fork to combine. Make a well in the center of the mixture and add 4 tablespoons of the heavy cream and 1/4 cup water. Continue tossing with the fork until the dough is just evenly damp and shaggy, being careful not to overwork the dough too much. Add 1 to 3 teaspoons more water, as needed, if the dough is still too dry to work with.
Drop 6 mounds of dough (each a generous 1/3 cup) onto the baking sheet, leaving at least 1 1/2 inches of space between each mound and gently padding any stray bits of dough back into place as you work. Lightly brush the tops with 1 tablespoon heavy cream and bake until deep golden brown and cooked through, about 15 minutes. Remove from the oven and transfer the biscuits to a wire rack to cool for 5 minutes.
Add the confectioners’ sugar to a small bowl, and whisk in the remaining 1 tablespoon heavy cream, adding more if needed to make a thick icing that is just thin enough to drizzle. Spoon over the warm biscuits; serve warm or at room temperature.
