Amazing biscuits and muffins today. Yesterday I introduced quick breads by demonstrating biscuits and muffins. I chose to make plain biscuits and chocolate chip muffins. After students took notes and samples, they got to chose their own variation.
Here’s how they started out.
And wow did they turn out blueberry wonderful.
And check out the inside.
Applicicious with 1/2 tsp. cinnamon and 1/2 cup finely chopped apple.
We used the allrecipes basic biscuit recipe.
We used this basic muffin recipe folding in 1/2 cup frozen berries. 1/2 chopped apples with 1/2 teaspoon cinnamon or 1/2 cup chocolate chips to the recipe if desired.
2 c. all-purpose flour 1 egg, beaten
1/3 c. sugar 1 c. milk
½ tsp. Salt ¼ c. oil
2 1/2 tsp. Baking powder
- Preheat oven to 400º F.
- Grease muffin pans or line with paper muffin liners.
- In a medium mixing bowl, stir together flour, sugar, salt, and baking powder. (If adding spices, they may be added here.) (If adding cheese, omit sugar.)
- In a small bowl, combine beaten egg, milk, and melted fat; mix well.
- Make a well in dry ingredients; add liquid ingredients all at once, stir just until dry ingredients are moistened.
- Add any fruits or nuts if desired and gently stir them in.
- Fill muffin cups about 2/3 full.
- Bake muffins until golden brown, about 20 minutes. Serve immediately.
Yield: 12 regular muffins or 24 mini-muffins
All the students enjoyed their quick breads and now we’re moving on to yeast breads!