Saturday, August 14, 2010
Buck Bannister No comments
It's been quite a week. My first contribution last week for Karin's "Feeding the Homeless" project went over great. She reported that the Sugar Donut Muffins were a big hit and went fast. I'm so pleased that the people she served in the parks were able to have a nice homemade treat with their meal! This week I did about 5 dozen of my Honey Spice Cookies which she'll deliver this afternoon. Hopefully, those will be as well received.
I was also thrilled to find a lovely write up about my cookbook from Theresa Hall at Sleeping Kitten, Dancing Dog. I met Theresa when I was just beginning Sugar Pies and she was a great encouragement. She ordered an inscribed copy of my cookbook, Sweet Decadence: 101 Favorite Recipes and was so complimentary. Please take a moment to visit her fabulous cooking blog (she's a terrific pastry chef) and read her comments on the book.
Besides all that, the other day I was perusing a cookbook and came across a recipe for cinnamon bread, then one for raisin bread. In my mind those two things sort of go together. So, I tweaked a recipe and came up with a cinnamon raisin bread. The bread was great, unfortunately, I need to tweak it a little more because the presentation lacked a bit to be desired. Oh well, aesthetics are easy once you have the taste down.
So, fresh off that qualified success I thought it might be fun to do some cinnamon raisin muffins. The results were pretty good. A big hit of cinnamon goodness with sweet raisins in a very moist muffin. The density and moisture are kicked up a notch by using some brown sugar in the batter and the flavor profile is enhanced with a touch of clove and some vanilla. The whole is drizzled with a little icing and voila! the perfect breakfast or brunch treat! These are superb served slightly warm!!
1/2 cup sugar
1/4 cup brown sugar
1 large egg
1 1/2 cups all purpose flour
2 tsp baking power
1/4 tsp salt
2 tsp. ground cinnamon
1/4 cup vegetable oil
3/4 cup milk
1 tsp vanilla extract
1/2 cup raisins
1 1/2 cup powdered sugar
2 tbs. milk (more if necessary to get right consistency)
1 tbs. light corn syrup
Preheat oven to 350°F. Lightly grease a muffin tin with cooking spray or vegetable oil.
In a large bowl, beat together sugar and egg until smooth.
In a small bowl, whisk together flour, baking powder, salt and cinnamon. Pour into egg mixture and stir to combine. Pour in vegetable oil, milk and vanilla extract and mix until well combined. In a small bowl, separate raisins if they are stuck in clumps and dust with a little flour (this keeps raisins from sinking to bottom when baking). Divide batter evenly into muffin cups or tins, filling each about 3/4 full.
Bake for 15-18 minutes for standard-sized muffins, until a tester inserted into the center comes out clean. Remove done muffins from tin immediately. Cool on a wire rack.
When muffins are completely cool combine ingredients for icing in a bowl or mixing cup. Add enough milk so that the icing is smooth. Transfer icing to piping bag fitted with small tip and pipe icing in lines over cupcakes. If you don't have an icing bag a freezer bag with a cut corner will work too.