These waffles are fabulous with fresh fruit!
In a large bowl, stir together flour, baking powder, sugar, and salt. Add milk, eggs, and oil. Mix well – a few lumps is okay. Spray preheated waffle iron with non-stick cooking spray or brush with additional oil. Pour mix onto hot waffle iron. (Sprinkle on fresh fruit if desired). Cook until golden brown.
For the muffins:
For the glaze:
Preheat the oven to 350 degrees F. Line 16 wells of a muffin pan with paper liners. In a medium mixing bowl, combine the milk, orange juice, sour cream, eggs, and melted butter. Whisk together to blend. In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Stir to blend. Pour the wet ingredients into the dry ingredients and mix just until incorporated. Do not over mix. Fold in the orange zest with a spatula.
Divide the batter evenly between the prepared muffin cups. Bake about 18-20 minutes or until a toothpick inserted in the center comes out clean. Let cool in the pan 5-10 minutes then transfer to a wire rack placed over a baking sheet (the baking sheet will control the mess when you glaze the muffins).
To make glaze, combine the three glaze ingredients in a small bowl. Whisk together until smooth, adding more juice if necessary to achieve your preferred consistency. Drizzle the glaze over the muffins while they are still warm. Allow the glaze to set before serving.
Store in an airtight container. These muffins will freeze well. Thaw at room temperature until ready to eat.
Scones:
Topping:
Glaze:
Pre heat oven to 400 degrees. Whip together butter, baking powder, baking soda, salt, honey, egg yolk, and buttermilk. Add flour and mix JUST until combined. Do NOT over mix or they won’t be fluffy and melt in your mouth delicious! Form dough into a ball on a lightly floured surface. Roll or pat out into a half-inch thick circle. Cut into about 8 equally-sized pieces. Transfer to a greased baking sheet. In a small bowl, whisk the egg white until frothy and brush over the top of scones. Sprinkle with cinnamon and sugar. Bake at 400 degrees for 10 to 12 minutes. In a separate bowl mix together powdered sugar, vanilla, and milk until glaze is desired consistency. Drizzle over scones after they bake.
*1/3 cup milk + 1/2 tsp. lemon juice or vinegar
** pumpkin pie spice works good also since it has cinnamon and other spices
Combine all ingredients in a small saucepan. Bring to a soft boil. Let simmer for 3 minutes, stirring constantly. Serve hot or warm. You can store in the fridge, just make sure to reheat before serving.
*If you’d like a thicker syrup, increase the brown sugar. You can use up to 2 cups brown sugar.
**If you use vanilla instead of maple, sprinkle about 1/2-1 teaspoon of cinnamon into your syrup.
Ingredients
Directions
1. In a separate bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt, stir into the pumpkin mixture just enough to combine.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
3. Serve with HOMEMADE SYRUP.
Mix all dry ingredients together. Form a well in the center and add wet ingredients. Whisk thoroughly – a lump here and there is good. Grease and heat a flat skillet to medium heat. Add about 1/4 to 1/2 cup of the batter – depending on what size of pancakes you want. Cook on one side until the batter begins to bubble. Flip and cook on the other side until golden brown. Serve with your favorite pancakes toppings, i.e. syrup, powdered sugar, fruit, etc.
In a large bowl, combine the first six ingredients. In another bowl, beat the eggs, milk, and butter; stir into dry ingredients just until moistened. Fold in berries. Fill grease or paper-lined muffin cups three-fourths full. Bake at 375 for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Delicious when served warm.
Mix all ingredients together, then fold in chocolate chips. Fill greased or paper-lined muffin cups 3/4 full. Bake at 400 for 16-20 minutes.
Preheat oven to 350 degrees. Beat the ‘wet’ ingredients together, then add the dry and mix just until mixed – a little lumpy makes the best muffins. Fold in one half to three quarters of the nuts. Divide batter among 12 prepared muffin cups (greased or lined with muffin paper). Sprinkle tops of muffins with remaining nuts. Bake until muffins are golden brown and toothpick inserted into center comes out clean – about 25 minutes.
Put the flour, baking powder, baking soda, cocoa, sugar, and 3/4 cup of the chocolate chips into a large bowl. Pour all the liquid ingredients into a measuring jug. Mix the dry and wet ingredients together, remembering that a lumpy batter makes the best muffins. Spoon into the prepared muffin cases. Sprinkle the remaining chocolate chips on top and then bake for 20 minutes or until the muffins are dark, risen and springy.
