Chocolate Cranberry Scones

Chocolate Cranberry Scones I was grocery shopping with my husband the other day when we saw whole cranberries on sale.

I have never bought whole cranberries.

I have never eaten raw whole cranberries.

I had no idea what to do with a package of raw whole cranberries.

So I bought them. 🙂

And then they sat in my fridge for several days challenging me before I got brave enough to experiment.

I finally decided to try a simple scone recipe. Why did I wait so long? These scones were wonderfully tart and yummy! And … since one of them was only 4 Weight Watchers points – I could enjoy them without guilt!

Cranberry Chocolate Scones

2 cups flour
3 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon table salt
1 tablespoons unsalted butter, cold
1 cup buttermilk
3/4 cup raw or frozen cranberries
3/4 cup chocolate chips (I used dark chocolate)

Mix together the flour, sugar, baking powder and salt. Cut in the butter until the mixture is fine crumbs. Stir in the buttermilk, then the cranberries and chocolate.

Divide the dough into 6 circles on a prepared cookie sheet. Bake at 400 degrees for about 20 minutes.

Enjoy!

Chocolate Zucchini (Patti Pan) Muffins

Do you have an abundance of summer squash in your garden? Nana Shirley shares a yummy recipe today that will help you use them up!

Chocolate Patti Pan Squash Muffins

With our abundance of Patti Pan squash, we started experimenting with it – using zucchini recipes.  Today it was my turn!

I choose an unusual zucchini muffin recipe that is made in your food processor!

We had visited the Clabber Girl Museum (remember Clabber Girl baking powder?) in Terra Haute, IN on one our trips delivering Winnebago Motor homes. (See www.travelswithpapanana.blogspot.com)

Each month we receive an e-newsletter with recipes – which is where we found this keeper!

Chocolate Zucchini (Patti Pan) Muffins
By:  Nana Shirley (found on Clabber Girl website)

Yield: 12 muffins

1 ½ cup all-purpose white Flour
2/3 cup whole wheat flour (or substitute white flour)
1 cup granulated sugar, plus 1 ½ Tbs. for garnish
3 Tbs. cocoa powder
2 tsp. baking powder
½ tsp. salt
1 cup semi-sweet chocolate chips (divided)
1/3 cup oil
about 2 small Zucchinis, cut into chunks, or 3 small Patti Pans
1/3 Cup Low-Fat Yogurt
2 eggs
2 teaspoon vanilla
2/3 cup chopped walnuts or pistachios (or a combination of the two) optional

Preheat the oven to 375°. Grease 12 standard sized muffin tin cups or coat with non-stick spray or use paper muffin cup liners. In food processor combine the flours, 1 cup sugar, cocoa, baking powder, salt, and ½ cup chocolate chips. Process until the chips are finely ground.

With the motor running, slowly pour in the oil and process until evenly incorporated; stop and scrape up the mixture on the bottom several times if necessary. Turn out the mixture into a medium bowl.

Process the zucchinis or Patti Pans in the processor until finely chopped. Then measure; you should have 1 ½ cups. If necessary chop enough more zucchini or Patti Pans or discard extra so you have 1 ½ cups. Add the chopped zucchini/Patti Pans to the dry ingredients.

Add the yogurt & eggs to the processor; process to blend. Stir the egg mixture, remaining chocolate chips and nuts into the flour, mixing gently just until evenly incorporated; don’t over-mix or the batter may toughen. Using a ½ cup measure or large spoon, immediately divide the batter among 12 muffin cups; they should be full.

Sprinkle the muffin tops with the reserved 1 ½ tablespoons sugar, dividing it equally among them.

Bake for 15-20 minutes or until the muffins are springy to the touch or test with a toothpick. Cool on wire rack for 3 minutes. Remove from pans. Let stand until cooled. Best when fresh, but can be kept airtight for a day or so. May also be frozen; just thaw & warm in the microwave before serving.

Next time I will double it because they freeze very well.

Nana Shirley

I have to add that my 13 y/o son strongly dislikes zucchini and any other “odd vegetables” – he ate these right down and asked for more!

But please don’t tell him what was really in them – okay?!

Caramel Apple Muffins

Apple Caramel Muffins

We are still enjoying the many, many, many  jars of applesauce that we canned last fall. And we might still be enjoying them for sometime!

It’s time to get creative with applesauce.

My sister Teresa shared this yummy recipe with me that uses applesauce to make a moist and delicious muffin.

The caramel on top just adds to the goodness!

Caramel Apple Muffins

Cream 2/3 cup  sugar and 1/2 cup softened margarine

Mix in l egg and 1 teaspoon vanilla.

Combine in a separate bowl: 1 c. applesauce and 1/4 c. milk.

Mix together the dry ingredients:

2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
pinch of cloves

Add applesauce mixture alternately with flour mixture.

Place in greased or paper-lined muffin pans. Top with ice cream caramel topping. Bake 350 degrees for 20-25 min. until lightly browned.

Delicious!

Cappuccino Muffins

It’ll be a happening place here this weekend with several family members heading to the country for some fun.

I’ve been busy pulling out all of my “company” recipes in preparation of the onslaught. (I’d rather bake than clean any day!)

This recipe is a family favorite, introduced to us by my youngest sister, Sandy. They are a welcome sight on the breakfast table whenever the family gathers.

Cappuccino Muffins

Combine: 2 cups flour, 3/4 cups sugar, 2 1/2 teaspoons baking powder, 1 teaspoon cinnamon, 1/2 tsp. salt. Set aside.

In another bowl stir together 1 cup of milk and 2 Tablespoons instant coffee granules until the coffee is dissolved. Add 1/2 cup melted butter, 1 egg, and 1 teaspoon of vanilla. Mix well.

Carefully stir the wet ingredients into the dry ingredients until just moistened.

Fold in 3/4 cup of miniature chocolate chips.

Fill greased or lined muffin tins 2/3 cup full. Bake at 375 degrees for 17-20 minutes or until the muffins spring back when you touch the top.

Let sit for a few minutes before removing them from the muffin tins, then cool them on wire racks.

Makes about 14 muffins.

To really increase the WOW factor, serve them with Espresso Spread.

Espresso Spread

In food processor or blender combine 4 ounces cream cheese, cubed, 1 Tablespoon sugar, 1/2 teaspoon instant coffee granules, 1/2 teaspoon vanilla, and 1/4 cup miniature chocolate chips.

Cover and refrigerate until serving.

These are great made ahead and frozen, but are killer right from the oven with the chocolate all soft and melting….

Are you hungry yet?

Cinnamon Topped Muffins

Cinnamon Topped Muffins Breakfast is always the hardest meal for me to do when I have company. For starters, I am not a morning person. My prefect day would start about 9:00 (would someone please tell that to my children?!)

Planning ahead is the only way I can function at breakfast, especially when there’s company expecting a meal.

These simple muffins are a snap to put together in the morning, even when I’m not quite with it, and taste great.

They go wonderfully well with scrambled eggs or egg casserole, either at breakfast or for an easy and cheap supper.

I often double the recipe so we have enough for another meal.

Cinnamon Topped Muffins

Mix together: 1 3/4 cup flour, 1/4 cup sugar, 2 1/2 tsp. baking powder, 3/4 tsp. salt. Set aside.

Combine 1 well-beaten egg, 1cup milk, and 1/3 cup oil.

Add the wet ingredients to the dry ingredients. Stir just until moistened. Drop in greased muffin tins and bake at 400 degrees for 20-25 minutes.

While muffins are baking, melt 3 Tbsp. butter in a shallow container and set aside.

In another shallow container combine 1/2 cup sugar and 1 1/2 tsp. cinnamon.

When the mufins are done, remove them from the muffin tins and quickly dip the tops in the melted butter and then in the cinnamon-sugar mixture.

Makes about 1 dozen.