These Apple Cinnamon Scones are filled with chopped apple, spices, and are incredibly soft and

tender.
The perfect treat for breakfast or brunch!

INGREDIENTS

For the scones:

2 cups (250 grams) all-purpose flour, spooned & leveled

1 tablespoon baking powder

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon salt

⅓ cup (65 grams) granulated sugar

6 tablespoons (85 grams) cold unsalted butter, cubed

½ cup (120 ml) heavy whipping cream (plus extra for brushing on top of the scones)

1 large egg

1 teaspoon vanilla extract

1 cup (120 grams) chopped apple

For the glaze:

1 cup (120 grams) powdered sugar

1-2 tablespoons (15-30 ml) milk (any kind, use more as needed)

½ teaspoon vanilla extract

INSTRUCTIONS

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To make the scones:

Preheat oven to 400°F. Line a large baking sheet with parchment paper or a silicone baking mat. Set
aside.

In a large mixing bowl, whisk together the flour, baking powder, cinnamon, nutmeg, salt, and granulated
sugar. Add the cubed cold butter and cut it into the dry ingredients with a pastry cutter (or a fork) until
you have small pea-sized crumbs.

In a separate mixing bowl, whisk together the heavy whipping cream, egg, and vanilla extract until fully
combined. Pour the wet ingredients into the dry ingredients and gently mix until the dough starts to
come together, it will seem a little crumbly. Add in the chopped apple and gently mix it in.
Scoop the dough onto a lightly floured surface, work it together with your hands, and form it into a ball.
The dough may seem a little crumbly or dry at first, but it will come together as you work it together
with your hands. Flatten the ball of dough into a disc that is about 1-inch thick, cut into 8 equal sized
pieces, and place each piece on the prepared baking sheet. Make sure to leave a little room between
each scone as they will spread some while they bake. Brush the tops of each scone with a little bit of
heavy whipping cream.

Bake at 400°F for 20-25 minutes until lightly golden brown. Remove from the oven and set aside to cool.

To make the glaze:

In a separate mixing bowl, whisk together the powdered sugar, milk, and vanilla extract until fully
combined. If the glaze is too thick, mix in a little extra milk.

Spoon the glaze on top of each scone and spread it around with the back of the spoon. Allow the glaze
to harden for about 10-15 minutes, then serve and enjoy!

NOTES

Make sure to peel and core your apple before you chop it to use in this recipe. You may use any type of
baking apple you prefer for this recipe, I prefer to use a Granny Smith apple.

Scones are best eaten the same day they are prepared. However, you may store them covered tightly on
the counter for 1-2 days.

https://www.livewellbakeoften.com/apple-cinnamon-scones/

Corn muffins a la Kenny Rogers

Shared by Connie Veneracion 9 years, 12 months and 10 hours ago

So, it’s the morning of Christmas Day and you haven’t totally digested the previous night’s noche buena
feast. You want breakfast though but you want to keep it light. Boxed cereals, perhaps? Boring.
Oatmeal? Eeeeww… do you have to feel like an invalid on Christmas Day? Pan de sal with kesong puti?
Great if you have kesong puti. If not, may I suggest something rather unusual like corn muffins a la
Kenny Rogers?

Straight out of the oven, they’re just gorgeous — crusty outside, soft inside. Too much work? Not really.
Fifteen minutes to prepare and 25 minutes to bake can’t be that bad. And you don’t really have to watch
it after it goes into the oven. Just set the timer and take them out after 25 minutes.

Found the recipe at Foodgoat which points to Top Secret Recipes as the source. Note that I did NOT use
frozen corn. Instead, I used shredded sweet yellow corn (available in most supermarkets).

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Corn muffins a la Kenny Rogers

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings 12 large muffins

Author Connie Veneracion

Ingredients

1/2 cup butter softened

2/3 cup sugar

1/4 cup honey

2 large eggs

1/2 teaspoon salt

1 and 1/2 cups all-purpose flour

3/4 cup yellow cornmeal

1/2 teaspoon baking powder

1/2 cup milk

shredded corn from 2 cobs

Instructions

Preheat the oven to 180C.

Line a 12-hole muffin pan with paper liners.

Shred the corn using a sharp knife. Don’t cut too close to the cob. You can scrape off what you can’t cut.

Place the softened butter, sugar, honey and eggs in a large mixing bowl. Beat with a wire whisk (you can
use a hand mixer but it really isn’t necessary) until smooth.
Add the flour, baking powder, salt and yellow cornmeal. Mix together, pouring in the milk as you do.

When the batter is smooth, add the shredded corn and fold in.

Bake in a preheated 180C oven for 25 minutes.

They’re ready to eat as soon as they’re cool enough not to scorch your hands and tongue.

Enjoy! We definitely did.

Can white cornmeal be substituted for yellow cornmeal?

According to Aunt Jemina, white and yellow cornmeal are interchangeable in baking. So, I tried
substituting. I baked a dozen corn muffins using white cornmeal. In terms of texture, there is not much
difference.

White cornmeal is made from white corn; yellow cornmeal is made from yellow corn. In terms of color,
the difference is marked. In terms of nutrient, is there a difference? According to one site, yellow corn
has a higher Vitamin A content.

The question now is whether the Vitamin A content is retained in cornmeal. Onestudy on fortified
flour suggests that retention is quite high — as much as 90% in the baked products — if the flour has
been stored for less than six months. Whether that is true for cornmeal as well is something I am not
sure about.

https://casaveneracion.com/corn-muffins-a-la-kenny-rogers/

Easy Banana Muffins Recipe with Chocolate Chips

PREP 10mins

COOK 25mins

TOTAL 35mins

For the best banana muffins, use very ripe bananas. In fact if you can wait a day for browned, overripe
and speckled bananas, they are even better. Just before baking, we throw in mini chocolate chips. You
could leave them out or swap for regular chocolate chips or fruit like blueberries or strawberries.

Approximately 16 muffins

YOU WILL NEED

1/3 cup unsalted butter, melted and cooled slightly

1/2 cup packed brown sugar

1 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon sea salt

3 ripe bananas, mashed with a fork

1 large egg

1/2 teaspoon vanilla extract

3/4 cup mini or regular-size chocolate chips

DIRECTIONS

Heat oven to 350 degrees F. Line 12 muffin cups with paper liners.

Whisk the flour, sugar, baking powder, baking, and salt in a large bowl. In another bowl, whisk the
melted butter, mashed banana, egg, and vanilla until blended. Add the banana mixture to the bowl with
dry ingredients then use a fork to combine. Do not over mix. Stir in chocolate.

Fill muffin cups 3/4 full. Bake until a toothpick can be inserted and come out clean, about 25 minutes.

http://www.inspiredtaste.net/12071/banana-chip-muffins-recipe/

Quick bread is any bread leavened with leavening agents other than yeast or eggs. An advantage
of quick breads is their ability to be prepared quickly and reliably, without requiring the time-
consuming skilled labor and the climate control needed for traditional yeast breads.

Quick breads have evolved as a distinctly different tradition after the introduction of baking
powder in 1850. Before that, breads and cakes were leavened with yeast. It has in fact
replaced yeast as a leavening agent for cakes almost entirely, but not yeast bread doughs.

Quick breads cover a wide range, from biscuits and scones, which are made from a dough,
to muffins and loaves that are made from a batter. They can be large or small, savory (salty)
or sweet. The major thing that identifies them is the fact that they are, as their name implies,
quick to make.
Quick-breads come in all TYPES, categorized as POUR OR DROP BATTERS, OR
DOUGHS, according to the fluidity of the flour mixture from which they originate, along with
its ingredients and mixing methods used to prepare them. I am sure you will recognize
familiar recipe-names such as Muffins, Coffee Cakes, Crepes, Doughnuts or
Donuts, Dumplings. Loaves or Tea
Breads, Muffins, Pancakes, Popovers, Scones, Waffles, and even Unleavened
Breads.

The basic ingredients of any quick-bread recipe are all-

Quick breads are called "quick" because they have to be baked or cooked immediately after
being mixed. Key to most recipes are chemical leaveners, baking soda and/or baking
powder; as soon as their batters or dough are formed and the leaveners are moistened,
they release valuable carbon dioxide bubbles (double-acting baking powder, again, when
heated). These, along with air and steam produced during baking or cooking, leaven the
recipe. In contrast, yeasted bread requires a slow fermentation process, measured in
hours. Although, a few recipes in the quick-bread category, such waffles and pancakes can
be made with yeast, they are usually cooked within an hour or two of mixing. Others, such
as popovers, rely on steam for their leavening.
 What quick-breads also have in common that they have little
gluten structure. The Muffin or Two-Bowl Mixing Method is the basic method of preparing
many quick-breads, although some can be mixed using other methods, such as
the Creaming Method for cakes. This entails mixing all dry ingredients (flour, baking
powder and salt) separately from the liquid and sugar* ingredients (sugar, oil, egg, milk),
and then quickly and gingerly adding the wet to the dry, and folding the two together with
only a few strokes. The idea is to not overmix, basically moistening the ingredients and
leaving the batter slightly lumpy, with wisps of flour showing. The recipe is then baked, fried
or cooked immediately without loss of time so the chemical leaveners do not expend their
carbon dioxide gasses. You need be watchful of the repeated quick-bread recipe warnings
of "DO NOT OVERMIX" and "DO NOT OVERBAKE."

*SARAH SAYS: I include the sugar ingredients with the wet ingredients.

https://www.craftybaking.com/learn/baked-goods/quick-breads